Growing up, and even today, I would have to say that this prawn dish holds so many memories. My mam completed a Chinese Cooking Course when I was 13 or 14 and while she was a great cook to start with the addition of "asian" flavours in our house added excitement to a house full of food lovers.
At around the same time The Australian Women's Weekly produced a cookbook, Chinese Cooking Class Cookbook. I think my mam and dad cooked nearly every recipe from it, delighting us with simple meals for dinner and pulling off the most memorable banquets when needed.
Needless to say Barbecue Prawns was a regular meal as it's quite easy and although called "Barbecue" this does not relate to the way it's cook rather to the flavour of the sauce. It's one of those dishes that everynow and then I fancy and last night was one of those nights.
At around the same time The Australian Women's Weekly produced a cookbook, Chinese Cooking Class Cookbook. I think my mam and dad cooked nearly every recipe from it, delighting us with simple meals for dinner and pulling off the most memorable banquets when needed.
Needless to say Barbecue Prawns was a regular meal as it's quite easy and although called "Barbecue" this does not relate to the way it's cook rather to the flavour of the sauce. It's one of those dishes that everynow and then I fancy and last night was one of those nights.
The original recipe however calls for 1 cup of oil to be used in the cooking process and we all knows what that means - high points. I have removed the oil, replacing it with cooking spray and still got the same result.. which of course made me happy.
Barbecue Prawns
(recipe adapted The Australian Women's Weekly Chinese Cooking Class Cookbook)
Serves: 2
Points per serve: 5.5
(recipe adapted The Australian Women's Weekly Chinese Cooking Class Cookbook)
Serves: 2
Points per serve: 5.5
500 grams raw king prawns, peeled and deveined
2 teaspoons cornflour
1 teaspoon salt
1 egg white
1 teaspoon curry powder
cooking spray
1 large onion
1/4 teaspoon sugar
2 teaspoons satay sauce
3 tablespoons lite cream
1/2 capsicum, sliced
lettuce leaves
2 teaspoons cornflour
1 teaspoon salt
1 egg white
1 teaspoon curry powder
cooking spray
1 large onion
1/4 teaspoon sugar
2 teaspoons satay sauce
3 tablespoons lite cream
1/2 capsicum, sliced
lettuce leaves
Using a sharp knife make a deep slit along the back of each prawn.
Put cornflour, salt and unbeaten egg white into a bowl, mix well. Add prawns, mix well and allow to stand for 1 hour.
Heat cooking spray in a wok or large frying pan and heat over high heat. Add prawns and fry quickly for 2 minutes or until prawns are just cooked. Remove from pan.
Respray same wok with cooking spray and add onion, saute for 2 minutes. Add curry powder and sugar, stir for 1 minute. Return prawns to the pan and stir for 1 minute. Add satay sauce and cream, bring to the boil, reduce heat and simmer for 1 minute, stirring constantly. Add red capsicum. Remove from heat.
Line serving dish with lettuce leaves, spoon prawns over.
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