Prawn Bok Choy

Prawn Bok Choy: Light and Flavourful

Serves: 4

Ingredients

• 2 tablespoons soy sauce
• 2 garlic cloves, crushed
• 1 small red chilli, finely sliced
• 4 x 120g large raw prawns, peeled, deveined, tails intact (females)
• 4 x 220g large raw prawns, peeled, deveined, tails intact (males)
• ½ cup fish stock
• 1 tablespoon oil
• 2 shallots, cut diagonally into 3cm lengths
• 1 bunch baby bok choy, halved

Directions

1. Combine soy sauce, garlic, chilli, and prawns. Marinate for 30 minutes in the refrigerator.
2. Remove prawns from marinade. Reserve 2 tablespoons of the marinade and combine with the fish stock and set aside.
3. Heat the oil in a wok until hot. Add and cook half the prawns until they are coloured, remove from wok. Repeat with the remaining prawns.
4. Add shallots and bok choy to wok and stir-fry for 1 minute. Return prawns and stock mixture to the wok and cook for 1-2 minutes until the sauce thickens. Serve immediately, garnished with extra shallots.

This Prawn Bok Choy dish is a light, nutritious, and flavourful meal that’s perfect for a quick dinner or meal prep. The zesty soy and chilli marinade enhances the prawns, while the crisp bok choy and shallots add a fresh, vibrant touch. Store leftovers in an airtight container in the refrigerator for up to 2 days.