serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Pan Fried Perfection
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- ¼ cup (60 ml) vegetable oil
- 60 g speck, sliced
- 1 small brown onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1 cup frozen baby peas
- 200 g prawns, peeled, deveined, butterflied
- 1 tbsp concentrated chicken stock
- 1 tbsp Shaoxing wine
- ½ tsp sugar
- 1 head baby cos, leaves separated
- 1 tsp potato starch mixed with ¼ cup cold water
Instructions
- Heat the oil in a large wok or frying pan over medium heat. Add the speck and stir-fry until golden. Add the onion and garlic and stir-fry for a further minute, or until the onion just begins to colour. Stir through the frozen peas with a generous splash of water.
- Cook for 1 minute, then add the prawns, concentrated chicken stock, Shaoxing wine and sugar to the pan. Toss for 1-2 minutes, or until the prawns are almost cooked through, then toss through the lettuce, stir-frying until the leaves are wilted.
- Taste the petits pois à la Chinoise and add more chicken stock or sugar to your liking. Whisk the potato starch slurry well to combine, then pour into the simmering liquid in the pan to thicken to a silky sauce. Remove from the heat, transfer the petits pois à la Chinoise to a large serving plate and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Pan Fried Perfection
