I’m now 37 weeks pregnant with Baby “Flipper” and I can’t wait for him to be here, seriously, being pregnant is the hardest I have ever done in life. Yesterday I was sick quite a bit and the husband mainly cooked for me. This morning as well, he made me breakfast as I was not feeling well. I just about managed to have some bread with butter this lunch time, but was feeling so sick. Hyperemesis Gravidarum is awful, I wish no other woman should ever suffer from it.
However, this afternoon, I was feeling better again. In the fridge, we had Chinese Leaf that needed to be used. To be honest, I wasn’t inspired, but then I remembered that Wagamama does a gorgeous firecracker prawn dish, so I sat out to try and make that, price in restaurant is around £12.00 and you get 5 prawns each.
Looking around again in store cupboards, fridge freezer I found quite a few items that would go well together. At 15:00 I managed to do all my preparation for the dinner, I even put the rice in the rice cooker so when Toddler “Blip” came home from nursery all I needed to do was cook the food. And what a good idea, especially, as on my way to the nursery I started to get lots and lots of contractions. They have settled down now though, but made cooking much easier as all I had to do was put the food in the wok, in the right order and taste it… Amazingly, I also managed to keep the food down.
Now, I have had a warm bath and the contractions seems to have settled so Baby “Flipper” probably won’t appear today. But soon I got a feeling. Toddler “Blip” tried the prawns and rice, but he was quite tired so it didn’t really hit the spot for him. Luckily, that meant he was happy to go to bed around 19:30.
Firecracker Prawn, Tofu and Chinese Leaf Stir Fry with Rice
Rice, enough for 2 people (around 1 cup full)
3 Garlic Cloves, finely chopped
1 Tbsp Ginger, grated
3 Spring onions, finely chopped
½ Small Red Onion, finely sliced
2 Tbsp Coriander, chopped
1 Green or Red Chilli (optional)
½ Chinese leaf, cut into 1 cm slices
15g dried black fungus (optional)
150 g Firm Tofu (optional – you could just use a bit more prawns)
150 g Tiger Prawns
2 Tbsp Sesame Oil
1 tbsp Chilli Bean Paste (alternative Siracha sauce will work)
1 Tbsp Tomato Puree
1 Tbsp Rice Vinegar
1 Tbsp Soy Sauce
1 Tbsp Black Sesame Seeds
- Start by cooking the rice as per your preferred method. I use a rice cooker and it works for me.
- Then whilst the rice is cooking prepare all the vegetables.
- Peel the garlic and finely chop it, grate the ginger, finely chop the white part of the spring onions and quarter the chilli if using. Place it in a separate bowl.
- Finely chop the green part of the spring onions and coriander and add it to a separate bowl (this is going to be the garnish).
- If using the black fungus, make sure to add it to a bowl and soak it in boiling water (normal mushrooms could be used instead or you could just leave it out). – drain the black fungus and place in a bowl.
- Finely, slice the red onion and put it together with the black fungus.
- Cut the Chinese leaves into 1 cm slices. Keep it separately
- Cut the Tofu into pieces, try and use a firm but NOT silken tofu, as this will hold its shape much better.
- Clean the prawns, making sure the poo string has been removed (nothing worse than eating that part).
- Then make the chilli sauce by adding 1 tbsp sesame oil, Chilli Bean Paste, Tomato Puree, Rice Vinegar and Soy Sauce together in a bowl and mix well.
- Now if your rice is almost finished you are ready to cook the dish (it takes around 10 minutes to cook)
- Firstly, heat the sesame oil in a large wok on a high heat (non-stick is best if not non-stick you may need more oil). Once it’s hot add the bowl of garlic, ginger, spring onion and green chilli to the wok. Cook for around 30 seconds, then add the red onions and Black fungus if using and cook for another minute.
- Now add the prawns and tofu to the mixture, as soon as they start to turn pink you should add the marinate you have made. Stir everything together and cook for another minute or so.
- Toss in the Chinese leaves and cook for another minute and make sure everything is coated in the sauce.
- Now serve the stir-fry with your cooked rice and sprinkle over the coriander, green part of the spring onions and sesame seeds.
This dish is lovely served with a fresh minty cucumber pickle on the side, I’ll post the recipe for that another day.
Bon appetite – as my granddad would have said
These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017). For this dish, I have also had to refer to the prices for some ingredients from other stores.. mentioned in the description
Rice, (basic Tesco) 5p
Garlic Cloves, 9p
Spring onions 15p
Red Onion 10p
Green Chilli 20p
Chinese leaf 63p
Dried black fungus 41p – Chinese supermarket
Firm Tofu 76p
Tiger Prawns £3.00
Sesame Oil 20p
Chilli Bean Paste 15p
Tomato Puree 5p
Rice Vinegar 20p
Soy Sauce 5p
Sesame Seeds 10p
Total price: £6.34 – which is £3.17 per person.