Chinese Prawns with Egg-Fried Quinoa

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

This is a dish in which Asia meets South America with mouthwatering effect. The stir-fry is a tangy mix of hot, sweet and salty flavours that brings the mild-tasting quinoa, egg and prawns to life. Here, supergrain quinoa adds a nutritious punch to a protein-rich, one-pan meal that will make a quick, easy and memorable supper.

Ingredients

  • 450 g/1 lb cooked, peeled king prawns (jumbo shrimp)
  • 30 ml/2 tbsp sesame oil
  • 60 ml/4 tbsp vegetable oil
  • 1 medium chilli, finely chopped
  • 2 cloves garlic, crushed
  • 6 spring onions (scallions), finely sliced
  • 250 g/9 oz/2 cups mushrooms, finely sliced
  • 125 g/5 oz/ cups frozen peas
  • 600 g/1 lb 6 oz/4 cups cooked white quinoa
  • 6 eggs, beaten
  • prawn (shrimp) crackers, to serve

For the marinade

  • 120 ml/4 fl oz/½ cup soy sauce
  • 30 ml/2 tbsp sesame seed oil
  • 60 ml/4 tbsp sweet chilli oil

Method

  1. Make the marinade by mixing all of the ingredients in a medium pan, add the prawns, tossing to coat, then cover with clear film (plastic wrap) and set aside to marinate for at least 2 hours.
  2. Prepare all the rest of the ingredients before you begin, then heat the sesame and vegetable oils on high heat in a large frying pan or wok. Add the chopped chilli and garlic and stir-fry for 3-4 seconds to release the aromas.
  3. Add the spring onions, mushrooms and peas to the pan, and stir-fry for a few minutes until the mushrooms are golden. Add the cooked quinoa and toss to heat through.
  4. Meanwhile, place the marinade pan on high heat and cook the prawns in the marinade for 5 minutes.
  5. Make a well in the centre of the stir-fried mixture and pour in the beaten eggs, allowing the heat to start cooking them from underneath for a couple of minutes.
  6. Lower the heat slightly and quickly mix the semi-cooked egg with the other ingredients to finish cooking for a few seconds. Do not overcook or the egg will become rubbery.
  7. Quickly add the prawns and marinade to the mixture and remove the pan from the heat.
  8. Serve the stir-fry immediately in large bowls, accompanied by prawn crackers, if you wish.

Variation

Use cooked chicken instead of prawns (shrimp). Make sure it is thoroughly reheated at stage 4.

Nutritional Information: Gluten free with GF soy sauce Energy 691kcal/2741kJ; Protein 39g; Carbohydrate 40g, of which sugars 8g; Fat 40g, of which saturates 7g; Cholesterol 192mg; Calcium 169mg; Fibre 8g; Sodium 2766mg.