Serves: 4
INGREDIENTS
300 grams raw, peeled prawns
6 dried shiitake mushrooms
1 cup boiling water
Sauce
1 tablespoon cornflour
2 tablespoons Chinese Shaoxing cooking wine
2 tablespoons black bean and garlic sauce
3 tablespoons sweet chilli sauce
To cook
1 tablespoon sesame oil
2 cloves garlic, crushed
pinch of chilli flakes
250 grams round green beans, thinly sliced on the diagonal
½ cup roughly chopped roasted cashew nuts
1 tablespoon sesame seeds
2 tablespoons lime juice
METHOD
Soak the mushrooms in boiling water for 15 minutes. Drain, reserving the soaking water and thinly slice.
Sauce: Combine the cornflour and Shaoxing wine in a bowl to make a smooth paste. Add the reserved mushroom soaking water, the black bean and sweet chilli sauces. Set aside.
To cook: Heat the sesame oil in a hot wok and stir fry the garlic, chilli flakes, green beans, cashew nuts and the mushrooms until the beans are bright green. To avoid the garlic catching, add a splash of Shaoxing or water if necessary.
Add the prawns and cook for 2-3 minutes. Add the sauce and stir fry until the prawns are just cooked, the sauce has thickened slightly and the cornflour has been cooked out. Add the sesame seeds and lime juice and serve immediately.
Shaoxing rice wine: derived from glutinous rice, China’s most famous rice wine has a soft rich flavour and is enjoyed like a fine sherry, although wine specified for cooking (as used here) is rather harsh in comparison. The flavour enriches braised dishes and marinades. Available from Asian food stores.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!