Garlic King Prawn recipe
Here’s a really basic, quick, simple, fast recipe for Garlic King Prawns. it’s almost so simple that I don’t need to give you instructions, but I will anyway coz I’m nice like that.
Ok your ingredients for this Garlic King Prawn recipe are;
- Fresh King Prawns, raw (1/2 kg serves 2 people)
- 5 cloves of Garlic
- 3 small Chillies
- Olive Oil (try for virgin, or extra virgin)
First thing you’ll need to do is shell and devein the prawns, try and leave the tails on as well as they present better on the plate. Make sure you give them a good wash afterward, and pat them dry with some kitchen towel.
Thinly slice your garlic and chillies, once completed you’ll need a big, heavy based, pan or wok. Put some oil in the pan / wok about 1 cm deep, or enough to cover most of a prawns width.
Put the sliced garlic and chillies into the oil and heat it up slowly. The idea here is that you’re not trying to cook the garlic and chilies, you’re trying to infuse their flavour into the oil. If the oil starts to bubble away like it’s frying then the heat is up too high, lower it just a bit.
Give the garlic and chili about 7-10 minutes in the oil before adding the King Prawns.
Time to add the King Prawns. Place them in the oil, careful not to splash the oil on yourself! Once all the Prawns are in you can turn the heat up a bit, we want to get some colour on the King Prawns.
The King Prawns should only take a couple of minutes to cook all the way through, you’ll know when they are cooked because they go a nice pink colour.
Now that your King Prawns are finished cooking it’s time to plate up.
I like to keep this one really simple so that the Garlic King Prawns are the star of the show, a handful of mixed lettuce lightly dressed, and some nice crusty bread.
Serve it with a crisp white wine and that’s about it. Enjoy!
Cashew Pork Stir Fry recipe
No time to waste so let’s get cracking, let’s get started on this super quick, and super easy, Pork Cashew Stir Fry.
Ingredient wise you’ll need these things;
- Pork Fillet (chicken would be nice too)
- 1 tablespoon of Light Soy Sauce
- 1 tablespoon of Fish Sauce
- 1/4 cup of Honey
- big teaspoon of fresh Ginger, finely grated
- 3-4 cloves of Garlic, crushed
- handful of unsalted Cashews
- splash of Sesame Oil for frying
Slice up the Pork Fillet, try and keep all your slices a similar size so they’re all cooked through at the same time. Heat your wok up, splash in the Sesame Oil. Once the oil has just started lightly smoking it’s time to get the Pork in.
Stir fry the pork for a few minutes, till it’s browned all over, add in the crushed Garlic and grated Ginger. Stir fry for a few minutes more.
Once the Pork is cooked all the way through it’s time to get the Light Soy Sauce, Fish Sauce, and Honey into the wok. Give it all a good mix around, then throw in most of the Cashews.
Your house will probably be smelling really damn good about now!
In a mortar and pestle, or just on a chopping board with the side of a knife, bust up the remaining Cashews to use as a ‘topping’ on the dish when you serve it.
Time to plate it all up. I like to have mine on a bowl of Jasmine Rice, with some sliced Shallots on top. Mmmm damn tasty!
Honey Soy Chicken Wings Recipe
Occasionally I just cannot be bothered stuffing around with big ol’ fancy recipes, I want something really tasty and bursting with flavour but I don’t want to be mucking around in the kitchen with a load of different ingredients and prep for hours.
When those days come it’s recipes like this Honey Soy Chicken Wings that are just perfect to make, did I also mention that it’s an incredibly cheap recipe to make? Right, well let’s get started with the ingredients.
Ingredients needed;
- 12 chicken wings
- 1/4 cup of Soy Sauce (I prefer Light Soy, but you can use normal)
- 2 tablespoons of Hoi Sin Sauce
- 1/3 cup of Tomato Sauce
- 2-3 tablespoons of Honey (depends on how sweet you like it)
- 2-3 tablespoons of Sweet Chilli Sauce
- 1/2 teaspoon of Sesame Oil
- 3 cloves of Garlic crushed
- 1 Chicken stock Cube
Throw everything, except for the Chicken Wings, in a big mixing bowl and stir it all in till the Honey is reasonably blended with the other ingredients. Now we need to prep the Chicken Wings.
Pat the Chicken Wings dry with some paper towel, once you’ve done that fold the wing tip under the wing and tuck it up on the ‘drum stick’ side. If you hear the bone / joint crack you’ve done it right. Now you should have a ‘triangle’ looking Chicken Wing.
Throw the wings into the marinade, give it all a good stir so that the wings are all coated in the marinade, now put it in the fridge for an hour or so.
Once the hour is up put the marinaded Chicken Wings, as well as all the marinade, into a big baking dish and pop it into the oven at around 180-200 degrees Celsius for about an hour, you should check on the wings and baste them with marinade every 20-25 minutes and turn them all over with about 10 minutes to go.
When the Honey Soy Chicken Wings are done they will go this beautiful golden brown colour. Time to serve!
I normally serve the Honey Soy Chicken Wings with some rice, covered in the excess marinade, and a little bit of salad. All up I think this works out to be less than $5 a serve!
Hope you enjoy it!
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