Teriyaki prawns with stir fry vegetables
The allotment is producing more food that I can cook at the moment. Every meal is filled with vegetables, butternut squash, cabbage, chillies are coming thick and fast, kale, cavolo nero, you name it. The only thing that didn’t turn out well this year was the sweetcorn, a definite disappointment but I can’t complain.
I looked at the cabbage and wanted something light and decided to pair it with prawns. The recipe is based on a weight watchers recipe for chicken teriyaki but I amended it quite a bit.
Prawn teriyaki with ginger and chilli
preparation time 10 minutes
cooking time 5-8 minutes
- 225 gr or 8 oz peeled prawns
- 4 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp runny honey
- 1 tbsp fish sauce
- ginger, cut in to thin strips
- 1 red chilli, seeds in, sliced thinly
- 2 cloves of garlic, crushed
- oil for cooking
- salt and pepper to taste
- 2 spring onions/scallions, sliced
- chopped coriander
Defrost the prawns. if you can’t do it in the fridge over night place them on newspaper paper and they will defrost faster.
Heat the oil in a frying pan and add the ginger and chilli. Add the remaining ingredients and let simmer for 5-7 minutes or until the sauce slightly thickens and the prawns are warmed through, or cooked through if you are using raw prawns.
Chop the cabbage and stir fry it in another pan with 1/2 red pepper in hot oil. Add crushed garlic and squeeze lemon over it to finalise the cooking by steaming it and add salt and pepper. The cabbage will cook in a few minutes, keep an eye on it and it should just be cooked through but still have a bite.
The teriyaki sauce was lighter than the original but it felt a little bit lighter, I seem to need this after many warm summer nights and the temptation of a cool glass of wine, or two.
I am bringing this to the always lovely Angie’s Fiesta Friday. I am late but hey, it’s a good party and I am glad I made it! This week she has two great co hosts,Mollie, The Frugal Hausfrau and Johanne, French Gardener’s Dishes.