PRAWN WOK
A healthy recipe imported from the East
The wok technique is widely used in Chinese cuisine. When talking about wok cooking, we are referring both to the form of preparation and the pan that is used in the cooking process.
Jumping right into the recipe, take into account that you can use countless ingredients, from pasta, rice, fish, seafood, or meat to the healthiest version prepared with vegetables. Also, be sure to include sauces like teriyaki, satay, hoisin, sriracha, or oyster.
A wok is a round pan, bulging at the bottom and medium in size. It is always better to use it with a gas fire so that it is evenly heated on all sides and its temperature does not drop when the ingredients are added.
The wok cooking method is very healthy since very little oil is used. In addition, given that they cook so quickly, the vegetables maintain their vitamins and nutrients.
It’s time to cook! Turn on the stove and start chopping ingredients.
Ingredients for two servings
- 300 g fresh prawns
- 150 g onion
- 150 g carrot
- 150 g zucchini
- 4 thick green asparagus
- 2–3 g cayenne flakes
- 50 ml soy sauce
- Extra virgin olive oil
- Sesame seeds
- 100 g egg noodles
- Fresh parsley for garnish (optional)
Step-by-step preparation
- Heat plenty of water in a saucepan and bring to a boil. Cook the egg noodles following the instructions on the package. Drain and divide into two bowls.
- Peel the onion and carrot and cut both into thin strips. Wash the zucchini and cut into slices and then into 1/2 centimeter strips.
- Wash the asparagus, remove the end of the stem and cut into 1 centimeter slices. Peel the prawns.
- Heat a little oil in a wok over high heat. Add the onion and carrot and sauté for 1 minute. Add the zucchini and asparagus and sauté for another minute.
- Finally, add the flaked cayenne and the prawns and sauté until lightly browned. Pour the soy sauce, stir, and distribute between the two bowls.
- Sprinkle with sesame seeds and serve immediately.
Tips
- Prawns can be substituted for other shellfish or even for some firm, meaty fish, such as monkfish or sea bass.
- We can add a handful of chopped fresh parsley or coriander at the last moment to provide an extra touch of flavor. Cayenne can be very spicy, so you can leave this out or substitute a piece of grated fresh ginger.
- To prevent the noodles from sticking, add a little oil before plating them.
