Ching He Huang/Chinese Food Made Easy/Seafood/Langoustine and samphire stir fry
Ching He Huang/Chinese Food Made Easy/Seafood
Langoustine and samphire stir fry
1 tbsp groundnut oil
2 garlic cloves, finely chopped
6-8 cooked langoustines (or other large prawns)
1 tsp Shaoxing rice wine
150g/5oz fresh samphire, woody stems removed, or marsh samphire, preserved in brine
150g/5oz baby leeks, trimmed
2 spring onions, trimmed and cut into 4cm/2in pieces
1 tsp light soy sauce
sea salt, to taste
1. Heat a wok until smoking and add the groundnut oil. Add the garlic and stir fry for a few seconds.
2. Add the Dublin Bay prawns and stir fry for 1-2 minutes, then add the Shaoxing rice wine and cook for another few seconds. Stir in the fresh samphire, then add the leeks and spring onions. Stir fry for one minute, then season, to taste, with the light soy sauce and sea salt.
3. To serve, spoon onto a serving plate and drizzle over any remaining juices from the wok.
Ching makes a dish that’s great for when you’ve got guests: use garlic chives instead of preserved samphire if necessary
Duration : 0:6:24