Stir-fried Prawns with Mustard Herb Sauce

Name: Stir-fried Prawns with Mustard Herb Sauce
Cuisine: Chinese
Ingredients: 2 tablespoons (25 g/1 oz) cold unsalted butter, cut in small pieces; 2 tablespoons Dijon mustard; 3 tablespoons Home-made Fish Stock; ½ teaspoon sugar; ½ teaspoon freshly ground five-pepper mixture or black pepper; ½ teaspoon freshly ground five-pepper mixture or black pepper; 1 teaspoon salt; 1 tablespoon Shaoxing rice wine or dry sherry; Sesame and Chilli Oil, to serve (optional); 1 tablespoon finely chopped fresh chives; 1 tablespoon finely chopped fresh flatleaf or curly parsley; 1 tablespoon finely chopped fresh flatleaf or curly parsley; 1 tablespoon finely chopped fresh coriander; 1 tablespoon finely chopped spring onions; 1 tablespoon coarsely chopped garlic; 1 tablespoon Shaoxing rice wine or dry sherry; 2 tablespoons salt; 1 tablespoon extra virgin olive oil; 450 g (1 lb) raw prawns

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

There are very few foods easier to prepare than prawns. They cook quickly and are also succulent and colourful and always popular, in this quick recipe, prawns are stir-fried with Chinese flavours and then rapidly finished off with a touch of western mustard and herbs for an unusually sumptuous, fast dish. For an even spicier dish, drizzle with sesame and chilli oil. Serve with pasta, noodles or rice.

Ingredients

Asia
China
Fish course
Pescatarian
Gluten-free

Ingredients

Method