23min 4 ppl
Pad Kana Goong (Prawn with Chinese Broccoli)
10 minutes
4 people
Easy≤30 min & ≤6 steps
10 min · 5 steps
Easy: ≤30 min and ≤6 steps
260 kcalper person
Protein 24g
Carbs 12g
Fats 12g
About this dish
The pescatarian side of this fast stir-fry, plump prawns tossed just to pink against Chinese broccoli left with real bite, all bound in a glossy oyster sauce.
Allergy Info
Gluten, Soya, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Chinese broccolistems and leaves separated, cut into 5cm pieces400 g
- Garlic clovesfinely chopped4
Fish & Seafood
- Raw King Prawnspeeled and deveined400 g
Dried Goods
- Sugar1 tsp
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Oyster sauce2 tbsp
- Light soy sauce1 tbsp
- Dark soy sauce1 tsp
- Vegetable Oil2 tbsp
Utensils
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Heat the vegetable oil in a wok over high heat and stir-fry the garlic for 1 minute until fragrant.
Approx. 1 minute
2
Add the prawns and stir-fry for 3 minutes until starting to turn pink.
Approx. 3 minutes
3
Add the Chinese broccoli stems and stir-fry for 2 minutes.
Approx. 2 minutes
4
Add the Chinese broccoli leaves, oyster sauce, light soy sauce, dark soy sauce, sugar and white pepper, and stir-fry for 2 minutes until the prawns reach 63°C on a meat thermometer and the greens are wilted.
Approx. 2 minutes
5
Divide between four plates and serve at once.
Approx. 2 minutes
