It was bloody GREAT!
That's all ',;~}~
Crepes and crepe pan 3549Forget most of what you know about pancake making. Crepes are different. There are dozens maybe thousands of recipes, but...
ONLY KIDDING!
My wife was out and gonna be coming back hungry, I was gonna be out too for a while. We had some tail on cooked and frozen king prawns (about 1-2lb) and a few other bits, so I said I'd prolly make a stir fry for her (we all know making a good stir fry is almost all in the prep!), and this is what I came up with. I didn't measure anything, so you'll just either have to guess, or become clairvoyant real quick
In Greedy Ants: ----------------
~1-2 lb tail on cooked frozen king prawns (defrosted).
Crepes and crepe panI volunteered to make 50 or so crepes. I figured it's basically a thin French pancake laying under sweet wet sauce...
Purple sprouting broccoli spikes - good big bunch-fat fistful.
4 medium sized sweet carrots.
I small leek.
2 medium open cup mushrooms.
Crepes and crepe pan 3548thin crepe ahead, so You have good advice from the others in this thread; however, I will add that you certainly don't have to flip...
1 hot green finger chile.
Italian tomato and ginger pickled mild garlic, 5 cloves.
~3tbsp of the juice from the above.
~1 tsp tamari soy sauce.
Squirt of fresh lemon juice
Few good grinds black pepper.
Groundnut oil for the wok.
1 'dollop' quality butter (maybe 1 tsp heaped).
(SECRET ingredient warning!):
Small handful of the soft, fatty chicken meat, from the underside of a roast chicken (you know the bit!)
Browned skin from same.
... I think that's all!
Prep! -----
Peeled most of the florets from the stem of the broccoli spikes, long, then snapped the remaining small heads off. Sliced the remaining stems length wise 3 ways.
Quartered one of the carrots lengthwise, then sliced into triangles. Coarsely julienned the remainder.
Sliced the green half of the leek width wise, about 7mm thick. Cut the remainder into lengthwise strips.
Cut the mushrooms into 5mm thick slices.
Finely sliced the chile into rings.
Finely julienned the pickled garlic.
Added the soy and lemon to the garlic-tom-ginger pickle juice and set to one side.
"SQUISHED!" (very important) the fatty chicken meat almost to a paste in my fingers.
Minced the browned chicken skin finely (less than 1mm bits) with a sharp knife.
Cooking! ---------
Heat wok on full until, well, bloody hot.
need help for christeningRanee Mueller I cook it on a rack. I dunno, 375¡ or thereabouts. Unless the bird is huge and just barely...
Add oil, wait until it's very hot.
KEEP THE WOK AND OIL VERY HOT AT ALL TIMES DURING COOKING! Our stovetop is crap, so I had a hard time doing that but I managed it...
Add chunky carrot pieces, shake wok precisely 5 times then add julienned carrot.
Shake once, wait *6* seconds then shake again, repeat 4 times.
Add chile and garlic, shake 5 times slowly, then add the broccoli, leek and SECRET ingredients.
STIR the secret ingredients until they are well broken up and mixed in, then add the butter. (Failure to stir it in right will result in a chicken meatball occurring.)
Shake 3 times then wait 10 seconds and repeat for 2-3 minutes.
Add prawns, shake them in well, leave for ~15 seconds, then add the black pepper and liquid, then shake AND *toss* vigorously in a rather flash but glib manner like it's the easiest thing in the world to NOT cover half the kitchen with the wok's hot contents. Ahem.
Leave simmering, with the occasional shake thrown in for good measure, until you see the broccoli *just* start to wilt, then remove from the heat and serve, making sure all the food is well coated with any of the pan juices. (We ate it as it was, as my wife isn't mixing carbs and protein ATM - it was very filling anyway!).
THIS TASTES BLOODY BRILLIANT!
Crepes and crepe pan 3550Use this recipe - Note - Making the batter at least 1 day before you use it is HIGHLY recommended...
The broccoli was so crunchy still, every texture in there... hhhmmmm... the flavour!
My wife couldn't guess the secret ingredients, but she knew there was more in there than the other stuff - the chicken-skin adds some frying fat to the mix (use less oil to acct. for this if you wish), and a very surprisingly delicate extra flavour. Nothing overpowered the prawns (my wife's greatest fear was I would swamp them with chile and other spices, heheheh...), which of course would have been a shame, as they were very nice prawns, even though bought cooked and frozen.
Well, that's about it - if you try it, I hope you enjoy as much as we did. I must admit though, my favourite bit was all da damned shaking, heheheh... ',;~}~
Shaun aRe -- Living Life Large Like Loud Lemon Lipped Laughter.
