Lucky Prawns and Lotus Seeds is a traditional Chinese recipe for a classic lucky New Year dish of stir-fried prawns and baby sweetcorn finished with lotus seeds for increased fecundity. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Lucky Prawns and Lotus Seeds.
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Lucky Prawns and Lotus Seeds is light, flavourful, crispy, crunchy, lucky Chinese stir fry that you can have on your table in 15 minutes flat. This is a classic recipe for Chinese New Year. It's the lotus seeds, specifically, that are considered lucky in this recipe and like lotus root are believed to bring abundance and prosperity in the new year.
In the Chinese culture, lotus seeds symbolize fertility and good luck. More specifically lotus seeds are exactly what you need for a bountiful year with new bouncing babies in your home.
Ingredients:
For the Stir Fry
20 king prawns (peeled, de-veined and with heads and tails removed)
275g baby corn cobs cut at a bias (ie diagonally)
150g peas
¼ small onion, peeled and chopped
2 garlic cloves, peeled and minced
1 tbsp cornflour
4 tbsp water
1 tsp chicken powder or chicken bouillon powder (or to taste)
1 tsp sesame oil
ground white pepper to taste
1 tbsp oil
lotus seeds soaked and cooked (optional you can substitute with with fried cashews or peanuts if not available)
Method:
If you plan on topping with Lotus seeds, soak the dried lotus seeds in water overnight. Then, you can either use a toothpick to remove the green baby lotus shoot (this is very bitter) or chop the seed in half to remove.
Place the lotus seeds in a pressure cooker (electric or stove-top), cover with 4–5cm of water then set the pressure cooker on high and cook for 10 minutes. Allow the pressure to reduce naturally for 10 minutes, then release the pressure. Drain the lotus seeds and set aside to dry.
For the Stir Fry: Prepare all the ingredients so they're ready for the wok. Now prepare the cornflour slurry: In a little cup or bowl mix together 4 tbsp warm water the chicken powder (or bouillon) until dissolved. Add 1 tbsp cornflour and sesame oil then season with ground white pepper to taste and stir to mix. Set aside until needed.
Set a wok over medium-high heat. Once hot add the olive oil and use to stir-fry the onion and garlic for about 4 minutes, or until soft and translucent.
Add the baby corn pieces along with a splash of water (about 2 tbsp) and then place a lid on top to help steam then for about 1-2 minutes). Take the lid off of the vegetable and be sure to not over cook; you want them at the firm al dente stage.
Add the prawns and keep stirring until they turn slightly pink, then add the lotus seeds (if using) and stir fry for a minute of 2. Now pour in the cornflour slurry mixture.
Stir in the peas and keep stirring until the mixture has a silky stock. If the stock is too thin add more diluted cornflour and water. If the mixture is too thick, add more water. Taste and adjust seasonings as needed.
Turn your lucky prawn stir fry into a warmed serving dish and enjoy with steamed rice.
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