Garlic Soya Chilli Prawns is one of those Pan Asian Dishes that you’ll absolutely fall in love with.
Watch this Masala TV video to learn how to make Garlic Soya Chili Prawns And Ginger teacake Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 10 March 2021.
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Garlic Soya Chili Prawns:
Ingredients
Sesame Oil 2 tbsp
Garlic Cloves crushed 2-3
Dry Red Chilies 4-5
Prawns ½ kg
Salt 1 tsp
chicken or fish stock ½ cup
Rice wine vinegar 1 tbsp
coriander chopped 2 tbsp
Sweet Chili Sauce 2 tbsp
Black Pepper 1 tsp
Soy sauce 2 tbsp
Method
Heat Sesame oil in a wok. Add the crushed garlic and dry red chilies. Sauté till fragrant.
Add the Prawns and sauté. Add the salt, black pepper, stock and rice wine vinegar. Cook for 2-3 minutes till prawns are cooked through. Garnish with coriander leaves and sweet chili sauce and serve immediately.
Ginger teacake:
Ingredients:
Black teabags 5
Golden syrup 3/4 cup
Finely grated ginger 1-1/2 tbsp
Flour 2 cups
Baking powder 2 tsp
Cocoa powder 1/2 cup
Dry ginger powder 1-1/2 tbsp
Mixed spice 3 tsp
Eggs 3
Dark brown sugar 3/4 cup
Oil 3/4 cup
Crystallized ginger, chopped 1/4 cup
Cream cheese frosting:
Cream cheese 500g
Unsalted butter 125g
Icing sugar 1 cup
Vanilla essence 2 tsp
Method
Place teabags, golden syrup, fresh ginger and 1 cup boiling water in a bowl, steep for 3 minutes, then remove teabags, squeezing out excess liquid. Sift together flour, baking powder, cocoa, ground ginger and mixed spice into a bowl. Beat eggs and sugar until light. Whisk in oil until fully combined, followed by the tea mixture. Add in the dry ingredients and mix until just combined but be careful not to overmix. Pour batter into a greased and lined tin and bake at 180 degrees C for 35-40 minutes or until cake springs back to a light touch. Cool in pan for 15 minutes, then turn out onto a rack to cool completely. For frosting, beat all the ingredients together until smooth. Spread over cake and scatter with ginger.