spicy prawns and enoki.

enoki mushrooms have got to be one of the top ingredients in my favourite ingredients list. it's texture silky smooth and chewy, it often soaks up all the wonderful flavour in anything you put in. enoki mushrooms also doesn't have that heady mushroom smell that can sometimes be too much.

that's why i've used this incredibly wonderful ingredient as a compliment to the fresh raw prawns i've got from the supermarket. do note that i believe that using raw prawns are definitely better than those cooked ones you get off the refridgerated fish section as the cooked ones would be far too cooked by the end of the entire cooking process; bad quality ones would give you that awful rubbery texture.

i serve this as a standalone dish with rice.



250g fresh peeled raw prawns
1 packet of enoki mushrooms
3 cloves of garlic, minced
2 thai red chilis, chopped
a bunch of coriander finely chopped (or as much as you want)
a splash of shaoxing rice wine (i am usually very liberal with this)
2 tablespoons of soy sauce
1 tablespoon of oyster sauce
more coriander for garnishing

in a hot pan, fry the garlic and chilis in some oil until fragrant (or to the point where you start to sneeze from the chili fumes). add in the enoki mushrooms, making sure you separate them from the bunches before adding in, and a splash of shaoxing wine, soy sauce and oyster sauce. when the mushrooms soften, add in the prawns. after the prawns are just cooked, add in some coriander and give it a push around the pan.




plate up with generous sprinkling of coriander.