Busy, busy, busy day today. Lots of admin for work and appointments, errands and chores to attend to. As always at this time of week, I had pretty much exhausted my supply of fresh food and thus had to play my favourite game of “Freezer Iron Chef.” This involves scouring the freezer to see what kind of protein I have, and build a meal around it based on what is left in the fridge and pantry from the week gone past. Online shop arriving tomorrow…
So tonight’s mystery ingredient was Australian MSC Banana Prawns, that I actually bought in anticipation of doing a “Yap Family Laksa Day” but never eventuated. Sighh… I will do it one of these days. Laksa is one of my favourite winter meals!
So this afternoon on my freezer-exploration mission I found half a kilo of prawns and…. WOOT WOOT – a jar of my secret (and soon to be not so secret) Yap family XO sauce!! I didn’t think I had any left!
So XO prawns it is, but tonight with a twist. Prawns are my hubby’s favourite and half a kilo isn’t enough to feed the both of us, our two kids AND our nanny (who is staying for dinner). So… I am doing Combination XO prawns and chicken with sugar snap peas.
Let’s hope it turns out. When I figure out how to resize photos from my iPhone to this blog, I’ll even post a picture
4 chicken thigh fillets – sliced
0.5kg MSC banana prawns – peeled, de-veined and butterflied (although tonight I decided to try leaving the heads on to see if this adds flavour).
~a cup of sugar snap peas – topped, tailed and with strings removed
2-3 tab of XO sauce (see recipe in separate post – I promise I will get to this eventually!)
Steamed jasmine rice to serve
- Heat a wok with a tab of vegetable or canola oil
- Brown the strips of chicken thighs and remove to a plate
- Add a little more oil if needed and fry the banana prawns until they become opaque- this should only take about 30-40 sec. Do not overcook your prawns – they will get dry and rubbery!
- Add in the chicken and sugar snap peas
- Add 2 tab of XO sauce and stir fry until combined
- Serve immediately on steamed rice