Prawns & Pak Choi

Prawns & Pak Choi

  • 13/06/2020

Recipe by Chef Uwe Micheel


  • Tiger Prawns cleaned 01 kg
  • Pak Choi (Chinese Cabbage) 3 bunches
  • Onion White chopped
  • Ginger chopped
  • Garlic chopped
  • Red Chilli chopped
  • Butter as required
  • Chives for garnish


  • Boil the water and add some salt.
  • Put 3 bunches of Pak Choi into boiling water and blanch it for 5 minute
  • Take a new pan heat it and add Chilli oil, later after hot add White Onion, chopped Garlic, Ginger and Red Chilli
  • Cook it for 3 to 5 minutes, have a look on it while cooking
  • Now add the prawns, add salt & paper as required
  • Toss the pan and cook for next 5 to 8 minutes on slow heat
  • Remove the Pak Choi from water.
  • On a new pan take butter and add soya sauce to prepare Soya Butter
  • Dip Blanched Pak Choi into the soya butter solution uniformly.


  • Arrange the Pak Choi neatly followed by the prawns on a plate
  • Add sesame oil drop
  • Garnish later with sesame seed and finely chopped chives.