Monday, June 9, 2014

Lemongrass Chicken breast Supreme and Lemongrass Prawns

My WOK......I love my wok and remember the first wok that I bought, and still use to this day.   It was a long time ago and my friend Mr. Joe (a wonderful Chinese gentleman with a great smile), who helped me to get my first wok.  I said 'Mr Joe, can I get a small wok' and Mr Joe said, NO, you can make the big wok small but you can't make the small wok big.   So, Mr. Joe went and got my Wok in chinatown. I have had this wok for over 30 years, it is better than any non-stick pan.  Mr Joe made sure that I seasoned the wok properly.  It is better and healthier than any non stick pan.

I found this wonderful recipe in Donna Hay magazine, I had to modify it because I could not find Kaffir lime leaf, so I used the zest of lime and also the juice.  This is a quick and easy recipe and really yummy.  Like most Asian cooking it's all in the prep and then it takes just moments to cook.

Make whatever rice you want.  I used long grain white rice.

Prawns (Shrimp) are really delicious and this marinade makes them incredible.  There are a few parts to this dish.

1.  The Sesame Dressing
2.  Lemongrass Chili Prawns
3.  Bok Choy
4.  Rice

Above is the chicken supreme, which was also nice, I think I prefer the Prawns, but try both.

Sesame Dressing:

2 tablespoons rice wine vinegar
2 tablespoons light soy sauce 
1 teaspoon sesame oil
2 teaspoons caster sugar
a good piece of ginger, peeled and finely grated

Lemongrass Prawns:

20 large prawns, peeled tails in tact (or if you are using chicken, 1 chicken breast, boned and skin removed).
8 kaffir lime leaves, coarsely chopped, if you can't find them use the zest of 2 limes and also the juice
2 lemongrass stalks, trimmed and halved and finely chopped
2 fresh hot small red chillies, deseeded and finely chopped 
2 garlic clove, crushed
 small piece of ginger, peeled and finely chopped, use what you like
small bunch of coriander (cilantro), coarsely chopped
1/3 cup (80 ml) olive oil

Wok-stirred Bok Choy:

2 tablespoons grapeseed oil
2 cloves garlic, crushed
2 bunches baby bok choy, quartered
1 tablespoon soy sauce
steamed rice to serve

To make the sesame dressing:
place the vinegar, soy, sugar, ginger, sesame oil in a small bowl, stir and set aside.

To make the marinade for the prawns:

Place the chopped lemongrass, kaffir lime, chili, garlic, coriander and olive oil in a pestle and mortar.  Mash all the ingredients together to form a nice paste.  Spoon over the prawns and marinate for 15 minutes or so.

Heat your Wok to high add the oil and cook the prawns on both sides.   This won't take long, remove from the wok to a plate.

Heat your Wok again, add oil , garlic bok choy and soy and stir fry for 2-3 minutes or until just tender.

Toss with coriander and serve with the prawns and steamed rice and sesame dressing.