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Asian Sticky Sesame King Prawns

Asian Sticky Sesame King Prawns recipe

As we are reaching the end of our Vegetarian Alphabet, we decided we’d have a go at 100 Asain recipes for a bit of fun. Having rummaged through over 500 recipes we found we were on to a good start with 47! - http://www.eatwellonuc.org.uk/index.php/component/tags/tag/asian-recipes We’re also fortunate to have quite a few Asian and Continental shops within easy reach. So the slightly odd and interesting ingredients allow us a much wider scope….

Stir Fry Ingredients:-

1 Carrot, finely sliced
¼ Cucumber, finely sliced
50g Mange Tout, sliced lengthways
100g Tender-stem Broccoli, halves lengthways
1 Lime
1 Tbsp of Sesame Seeds
200g of King Prawns
Chorizo, chopped
1 Spring Onion, sliced
1 Red Chilli, sliced and de-seeded
A handful of Coriander, chopped
Oil

Sauce Ingredients:-

A Thumb of Ginger, minced
2 Cloves of Garlic, minced
1 Spring Onion, finely sliced
1 Tbsp of Hot Chilli Sauce (Recipe Here)
100Ml of Apple Juice
1 Tbsp of Brown Sugar
1 Tbsp of Soy Sauce
1 Tbsp of Fish Sauce
1 Tbsp of Oyster Sauce

Sauce Method:-     

(1) In a pan add the Garlic, Ginger and Spring Onions, with a little Oil and fry over a low heat.
(2) Next add the Chilli Sauce, Apple Juice, Brown Sugar, Soy Sauce, Fish Sauce and Oyster Sauce.
(3) Bring to the boil and them simmer for 5 minutes or until syrupy enough to coat the back of a spoon.

Stir Fry Method:-

(1) Add the Noodles to boiling water and cook until just softened.
(2) With tongs plunge into cold water and set aside.
(3) In a Wok or large frying pan heat Oil.
(4) Add the Prawns, Chorizo, Carrot and Mange Tot.
(5) Stir over a high heat until the Prawns are pink all over.
(6) Add the Broccoli and lower the heat to soften while stirring.
(7) Reheat the noodles and add to bowls.
(8) Stir the sauce into the stir-fry.
(9) Toast the Sesame Seeds in a little Oil.
(9) Add to the bowls and dress with Coriander, cucumber, Spring Onion, Chilli and Toasted Sesame Seeds.

We deep fried a few extra Rice Noodles to add as an additional garnish.


 

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Category: About Us
Susan Rimington is a long standing Chef with 30+ years of experience in hotel, restaurant and public house kitchens. Experience which became essential when due to no fault of our own we found ourselves homeless and living on Universal Credit.
 
Tony Carson is a Web Designer with 15+ years of experience and a passion for promoting the hospitality sector.
 
In 2017 after two disastrous contracts in a restaurant followed by a public house both with tied accommodation. We found ourselves in a homeless hostel with very few possessions and ever less money. As our situation worsened we found ways to feed ourselves on a very restricted budget which resulted in this collection of recipes. We hope you enjoy them and find them useful.
 
Eat Well on UC is a Not For Profit venture. Donated funds are only used to finance this Website and to purchase materials for food demonstrations. Any excess funds are donated to The Salvation Army to support their great work with the homeless.
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Having spent nearly 10 months either in a hostel or in a tent we are probably better equipped than the TV chefs to offer you our low cost recipes. We've been there and done it, as it were! These recipes initially only required a (camp) stove, a couple of pans, a frying pan, maybe an oven and a limited number of ingredients. As we're slowly worked our way out of the bad situation we found ourselves in we've added both gadgets and ingredients to our kitchen arsenel.
 
We worked on and still are working on a budget of £4 to feed 2 people Smooh the Cat and sometimes scraps for the urban Foxes!
 
We hope you find these recipes fun, interesting, tasty and useful. They are all also Gluten Free as Sue has Coeliac Disease but normal pasta etc. will cost you less.
 
Feel free to use them, share them, print them, most or all enjoy them.
 
We hope they will be of assistance to those on Universal Credit, our Homeless friends, Students, those on a limited income or anybody looking for a little inspiration.
 
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