Mary Berry's King Prawn and Broccoli Stir-Fry with Black Bean Sauce
A lovely, quick dish for a midweek meal. If you can’t find oyster mushrooms, use chestnut mushrooms instead. Black bean sauce is fermented black or yellow soya beans.
|2 tbsp||sunflower oil|
|2||large shallots, very thinly sliced|
|2cm (¾ in)||knob of fresh root ginger, peeled and thinly sliced (see note)|
|1||fresh red chilli, deseeded and thinly sliced|
|350g (12oz)||peeled raw king prawns, deveined (see note)|
|250g (9oz)||broccoli, broken into tiny florets|
|150g (5oz)||oyster mushrooms, thickly sliced|
|6 tbsp||black bean sauce|
|2 tbsp||dark soy sauce|
|Juice of ½ lemon|
You will need: a large frying pan or wok.
Heat a large frying pan or wok until very hot. Add the oil, shallots, ginger and chilli and stir-fry over a high heat for 30 seconds. Push the vegetables to one side of the pan, then season the prawns with salt and pepper and add them to the centre of the pan. Fry for about 2 minutes until starting to turn pink. Tip in the broccoli and mushrooms, toss together using two spatulas and fry for 2–3 minutes.
Mix the black bean sauce, soy sauce and lemon juice together in a bowl. Add to the pan and toss everything together well. Stir-fry for another 2 minutes until the prawns are cooked and the broccoli is just tender but still crunchy.
Serve piping hot on its own or with rice or noodles.
• To peel a small knob of root ginger, which can be a bit tricky to handle, take a teaspoon and scrape away the skin – it will come off easily.
• Using raw prawns makes all the difference to this dish; if you use cooked prawns, they can become rubbery and lose their flavour.