Ep 9 Carol and Adam: Stir-Fried Prawns in XO Sauce
Prep: 30 mins
Cook: 30 mins
- 1 tsp peanut oil
- 1 tsp sesame oil
- 1 small red capsicum, thinly sliced
- 150g sugar snap peas, trimmed
- 20 medium peeled prawns, tails on
- 2 cloves garlic, crushed
- Steamed rice, to serve
- 25g dried shrimps
- 15g dried scallops
- 3 cloves garlic, finely chopped
- 1 spring onion, finely chopped
- 1 stick lemongrass (white part only), bruised, finely chopped
- 4 small red chillies, finely chopped
- 2 tsp caster sugar
- 125ml peanut oil
- 3 thick slices prosciutto, finely chopped
- To make XO sauce, soak dried shrimp and scallops, separately, each in 125ml hot water for 15 minutes until soft. Drain and reserve scallop water only. Finely chop shrimps and scallops.
- Process garlic, spring onion, lemongrass, chillies, sugar and oil to form a paste.
- Heat a medium frying pan over medium heat. Cook paste for 5 minutes or until fragrant
- Stir in prosciutto and chopped shrimp and scallops. Cook, stirring, for 5 minutes.
- Add reserved scallop and prawn water. Simmer over lowest heat, stirring often, until mixture is very soft and thick.
- Heat oils in a hot wok. Stir fry capsicums, sugar snap peas and garlic for 1 minute. Add prawns and 2 tablespoons of the XO sauce. Stir fry for 1 minute or until prawns are just cooked.
- Serve stir fry with rice.
- Every XO sauce is different, so you can tailor yours to suit your taste. There should be a balance of spicy, sweet and salty, but you can add a little more or less of each ingredient to create your own version.
- Make a double or triple batch of the XO sauce and keep it in the fridge for up to two weeks. Add it to stir fries, dumplings or any other of your favourite dishes.
- The key to a good stir fry is a hot wok. If the wok is not hot enough the mixture will stew rather than sear.