Chilli prawns and edamame


Chilli prawns and edamame
Originally uploaded by framboise.

A late post of Thursday night’s dinner. We were out of fresh food in the fridge. And the only thing vaguely palatable in the flat was a butternut squash from this week’s veg box. Unfortunately, we only like our butternut squash roasted, or roasted then puréed into soup, which takes anywhere between 1 to 2 hours to prepare. We needed food, and fast. Frozen prawns and soya beans to the rescue!

  1. Thinly slice a medium onion.
  2. Prepare some tiger prawns (~300-500g) by thawing and rinsing thoroughly.
  3. Heat 1 tbsp sunflower oil in a wok, add the prawns before the oil starts to smoke. Fry for a couple of minutes on medium heat, or until the prawns turn pinky red.
  4. Shove the prawns to one side of the wok, or if not large enough, put them on a plate. Fry 1-2 tbsp sambal (or 1 tsp Sichuan noodle sauce plus 1 tbsp chilli/garlic paste from Lee Kum Kee) for half a minute, and add the sliced onions. Continue to cook with the prawns for another minute or two.
  5. Serve with rice and plenty of napkins.

As for the edamame (green soya beans, still in their pods), just steam or boil for under 5 min. Drain and serve with sea/rock salt sprinkled on top. As you suck the beans out of the pods, there should be just a teeny amount of salt to flavour it. I don’t think the pods are very edible… Warning: They’re not the same as sugar snap peas, nor mange tout!

Chilli prawn Edamame
Chilli prawns Edamame

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