This was one of the first Chines recipes we found in a cookbook (Kare Jup Ha Kow) and prepared as we started to travel around Asia and missing the Asian taste once back at home.
With the time we adapted the recipe to our taste but we kept the to the combination of prawns, broccoli and baby ginger; the last one the big hit in this dish!
This need a bit of time for the preparation of the broccoli florets and assembling with the prawn, but it looks so pretty that we never skipped this step.
Coral and Jade Prawns
Ingredients
- 400-500 g prawns
- 1 broccoli head
- 2 tablespoons vegetal oil
- 2 tablespoon finely diced ginger
- 2 garlic cloves, finely chopped
- ½ cup of water
- 2 teaspoons cornstarch
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon soya sauce, to taste
- 1 tablespoons sliced preserved pink baby ginger
Preparation
- Shell and devein the shrimp letting the last part of the tail as it is.
- Wash the broccoli and with a knife prepare as many florets as the prawns. Make a point at the end of the green stalk.
- Make an incision on the tail of the prawn and pass the end of the broccoli stem though this hole.
- In a small bowl combine water with cornstarch. Set aside.
- Heat the oil in a wide non-stick frying skillet. Add garlic, and ginger and stir fry until fragrant.
- Add the prawn with the broccoli to the skillet and fry for about 2 minutes. Turn gently and cook for one more minute,
- Add soya and rice wine, reduce the heat to minimum.
- Add the mixture of water and cornstarch cover, shake gently the skillet, and cook for two minutes or until broccoli begins to turn a bit soft. Add more water or soya sauce to taste if needed.
- Just before serving top with the baby ginger.
- Serve immediately with rice.
artandkitchen 