Asian, Fakeaway, Prawns, Tofu

Firecracker Prawn, Tofu and Chinese Leaves Stir Fry with Rice (£3.17 per person)

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.


The Husband loved the dish, he didn’t have the rice though, as still doing low carb.

Firecracker Prawn, Tofu and Chinese Leaf Stir Fry with Rice

Serves 2

Ingredients

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

Method:

  1. Start by cooking the rice as per your preferred method. I use a rice cooker and it works for me.
  2. Then whilst the rice is cooking prepare all the vegetables.
  3. 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.
  4. 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).
  5. 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.
  6. Finely, slice the red onion and put it together with the black fungus.
  7. Cut the Chinese leaves into 1 cm slices. Keep it separately
  8. Cut the Tofu into pieces, try and use a firm but NOT silken tofu, as this will hold its shape much better.
  9. Clean the prawns, making sure the poo string has been removed (nothing worse than eating that part).
  10. 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.
  11. Now if your rice is almost finished you are ready to cook the dish (it takes around 10 minutes to cook)
  12. 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.
  13. 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.
  14. Toss in the Chinese leaves and cook for another minute and make sure everything is coated in the sauce.
  15. 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

Costings:

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
Ginger 10p
Spring onions 15p
Red Onion 10p
Coriander 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.

 

Fish, Prawns, Soup

Spicy, warm and filling soup!

So I already decided on Thursday that we where going to have a warm lovely soup on Friday. It ended up being a Chinese style soup, even though, it was meant to be a Japanese inspired soup but I didn’t fancy egg or pork. I already had taken up the Stock which was a Chinese hotpot based stock (ill cover this later down), I had tofu in the freezer and some lovely Chinese dried mushrooms, noodles and spring onions.
All I needed to buy were some lovely prawns as we were out of them. I always find Prawns in Sainsbury’s are extremely expensive. It’s the same in any of the big supermarkets, especially if they are kingprawns and uncooked, froozen or fresh they are expensive. Sainsbury’s does Raw Jumbo King Prawns 225g for £4.50. However, I found that in my local Londis which got a huge asian department they sell frozen king prawns 1 kg for £8.45, which is so much cheaper. The quality is top notch as well.

Per 100 grams of Sainsbury’s prawns you pay £2.00

Per 100 grams of Londis prawns you pay £0.85p

So remember it is always worth checking out your local shops for good offers. For once, I won’t calculate the price of the meal totally on Sainsbury’s price as most of these products come from the Asian stores or Londis. Really the only thing from here that I think you could buy in Sainsbury’s is the Prawns/Spring onions and Pak Choi.

The recepi is actually based on the aftermeal we often have had after eating Chinese Hotpot with friends.

Chinese hotpot is a very special experience, and I will hopefully be writing a post about this next week as this bank holiday weekend we are suposed to have one.

My Spicy, warm and filling soup! 

Good for colds or too warm you up on misserable cold and wet days

Serves 2-3

Ingredients:

500ml, Hotpot stock (this is spicy)

100g frozen prawns around 9 (3 each, if cooking for three)

15g black dried fungus (small handfull)

250 g firm tofu, cut into 2 x 2 cm squares (if not firm it is best if it is frozen, cut it into squares first drain of water and freeze, even firm tofu is better like this).

3 spring onions

2 Medium sized pak choi

100 g noodles

I normally always would have some of the stock frozen, as I use it to slow cook chicken wings/drumsticks in. Then take them out and freeze indivdually for Nando style chicken wings at another point. Then I would freeze the stock in individual boxes normally 4, 500 ml boxes. However, if you want to make this directly from packet, just throw it all in a pot with at least 1l of water and boil for good 10 minutes to get the taste proper released. I would recommend to split up this stock as if you use it all it may be rather spicy. But adjust to taste.

1. Soak the black fungus in cold water for 30 minutes (or according to packet).

2. Defrost your prawns

3. Cut your Pak choi into 2 cm pieces.

4. Cut all you spring onions fine.

5. Cook your noodles according to the packet, when done, run under the cold water and set aside.

6. Now add your stock to a big pot and add 1l of water to it. Bring it to the boil. When boiling, you add the Fungus and the tofu, cook at least until Tofu is defrosted and until the Fungus is easy to eat around 10minutes. The more you reduce the stock the spicier it becomes.

7. Then add your Pak choi and boil for another minute before adding the prawns. When the prawns are done 5 minutes, take the pot of the heat.

8. Add a small amount of noodles to two bowls; add the soup, making sure to get all things into it. Then in the end put on the spring onions. Extra chillies could be added if you wish. But taste first as this stock is spicy in it self.

9. Serve straight away and enjoy.

 Bon apetit

This soup is very forgiving, if you fancy, you could add chicken/pork, more or less vegetables etc. It’s really up to you.

At one point or another I will try and make the stock myself.

Mr Blip loved the tofu, which I was really suprised about; he also had 1 prawn, loads of noodles, a bit of pak choi. So I was pleased.
Costings:

Hotpot stock (£2.65/4)=£0.66 (little sheep hotpot)

Frozen prawns = £0.85 (Londis)

Dried fungus (£2.55/100g) x 15g = £0.38

Firm tofu (£1.35 / 1100g) x250g = £0.31

Spring onions (£0.45 /6) x 3 =£0.23 (Sainsbury)

2 Medium sized pak choi = £1.20 (Sainsbury)

Noodles (£1.20 / 390g) x 100g = £0.31p (Sau Tao Plain Noodles)

Total cost £3.94 Per Person £1.31

The good thing about this recipe is that you can easily make it stretch further, a bit more noodles a few more prawns and just more water in the stock and it doesnt get much more expensive.

There are only few prawns as you get plenty of protein from the Tofu.

The following products are the ones I used for the recipe. However, you could change the noodles to any noodle you like and for the fungus I have used fresh mushrooms before. Slightly changes the taste.

Little Sheep Hot Pot Soup Base Hot (小肥羊 火鍋辣湯底料)… £2.65

Natural Tasty Dried Black Fungus Wan Yee (自然之風味一級黑木耳- 雲耳)… £2.55

Tofu King Fresh Tofu Medium Firm (嫩豆腐)…£1.35 (1.1kg)

Sau Tao Plain Noodles – Non Fried (壽桃牌陽春麵)… £1.20