January 1, 2011
Tri-color Wishful Prawns
8 whole prawns, shelled intact and deveined
1 cup baby spinach
6-8 dried shitake mushrooms, soaked with water
1/2 cup corn
1/2 cup canned kidney beans
1 pip garlic, minced
2 slices ginger, minced
1/4 cup chicken stock
2 Tbsp. oil
salt and pepper
1. Pat prawns dried and season with a dash of pepper and salt. Squeeze out most of the water from the mushrooms and slice into strips.
2. Heat frying pan with oil and fry garlic and ginger until fragrant and not brown. Add in mushrooms and some of the chicken stock and fry until mushrooms has absorbed most of the liquid. Remove and set aside.
3. Reheat pan over medium high and cook shrimps until the shells turn red in color. Add in the corn, kidney beans, spinach and chicken stock. Simmer for about 5 minutes and stir in the mushrooms and prawns to mix. Season with salt and pepper and serve warm.