Brussels Sprouts with Prawns and Bak Kwa
This is how I clear my CNY bak kwa stash: wok-fried with halved Brussels sprouts, big prawns and bell peppers. Sweet, savory and perfect over hot rice.
Servings: 4 servings
Calories: 350kcal
Equipment
- wok
- Pan
Ingredients
- 2 pieces bak kwa
- 2 tbsps oil
- 2 large cloves garlic, minced
- 2 large shallots, sliced
- 10 big prawns, shelled and deveined
- 5 water chestnuts, skinned and cut into cubes
- ½ yellow bell pepper, cut into cubes
- ½ red bell pepper, cut into cubes
Blanch
- 300 g fresh Brussels sprouts, halved
- 1 tbsp oil
- Pinch of salt and sugar
Sauce
- ½ tsp oyster sauce
- Pinch of salt
- 1 tsp cornflour, mixed with 2 tbsps water
Instructions
- Cut bak kwa into horizontal strips about 3 cm wide, then cut each strip at an angle to get diamond shapes. Set aside.
- Bring water to the boil in a wok and add Brussels sprouts. Add 1 tsp oil, salt and sugar. Allow to cook for 3 mins. Remove and set aside. Drain water.
- Heat same pan over medium fire. Add 2 tbsps oil to stir-fry garlic, shallots, prawns and bak kwa for 1 min. Add water chestnuts, and red and yellow bell peppers. Toss for 3 mins.
- Turn fire to medium-high and add oyster sauce, salt and cornflour mixture. Mix well for another 1 min. Dish out and serve with hot rice.