kimchi prawn and kale stir-fry
- ½ cup (100g) kimchi
- 2 tablespoons tamarind pulp
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1kg medium green (raw) tiger prawns (shrimp), peeled, tails intact
- 1 tablespoon vegetable oil
- 2 cloves garlic, thinly sliced
- 1 tablespoon shredded ginger
- 2 bunches broccolini, trimmed and halved
- 60g kale leaves, torn
- 1 long red chilli, thinly sliced
- 1 green onion (scallion), thinly sliced
- ¼ cup (25g) mung bean sprouts
- Place the kimchi in a small food processor and process until finely chopped. Place in a large bowl. Add the tamarind, soy sauce and honey and mix to combine. Add the prawns and toss to coat. Set aside to marinate for 10 minutes.
- Heat the oil in a large wok over high heat. Add the garlic and ginger and cook for 30 seconds or until golden and crisp. Remove with a slotted spoon and set aside. Add the broccolini and prawns to the pan, reserving the marinade, and cook for 4 minutes or until lightly charred. Add the kale and toss to combine. Add the reserved marinade and cook for 30 seconds. Place on a large serving plate and top with the chilli, onion, sprouts and crispy garlic and ginger to serve. Serves 4
© DONNA HAY GROUP
