We don’t eat out very often, Himself maintains restaurant food upsets his stomach, I think it’s more the prices that upset him myself, that and the fact that he struggles to part with his dosh! *rolls eyes*
So I feel nothing about treating ourselves like we did today, to our credit we did invite our daughter Gilly to join us for lunch.
I was in Spar the other day and noticed this sauce/marinade that I hadn’t seen before and knowing I had some crustaceans languishing in the freezer I decided to try it. I am so glad, because it was just the right amount of spice, it enhanced the flavour of the prawns without overpowering them. A lovely lunch washed down with a bottle of Sunday Sparkles on a sunny afternoon
1 kg headless cut and deveined prawns
1/2 bottle of Ruy’s Prawn and Crayfish Marinade
Butterfly the prawns and place flesh side down in the marinade and leave for a few hours.
Heat a thick based frying pan or use your skottel, just get it to a really hot temperature. DO NOT ADD ANY OIL.
Add the prawns (straight from the marinade) in a clockwise position so you know which to turn first, don’t try to cook all the prawns at once, do them in batches. Make sure you have a warmed dish to put them into.
It does depend on size but I cooked these for a minute on each side.
2 eggs beaten
2 cups cold cooked rice
1/2 onion thinly sliced
3 cups of various vegetables, I used red pepper, mushrooms, sliced green sprouts, carrots, cooked frozen peas and corn.
2 TBS soy sauce
2 or 3 spring onion chopped
Fry the beaten eggs in a pan (like an omelette) and set aside, when cool cut into little squares.
Next stir fry the veggies that take the longest to cook, like the onions and pepper for a minute then add the remainder and the Chinese spice. don’t overcook them, another minute should be fine.
Add the rice and the egg and heat through, finally add the soy sauce.
Disclaimer: I have not been remunerated in any form by the manufacturers of Ruy’s Marinade, I simply saw it and bought it.