kimchi prawn and kale stir-fry

  • ½ cup (100g) kimchi
  • 2 tablespoons tamarind pulp
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1kg medium green (raw) tiger prawns (shrimp), peeled, tails intact
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon shredded ginger
  • 2 bunches broccolini, trimmed and halved
  • 60g kale leaves, torn 
  • 1 long red chilli, thinly sliced
  • 1 green onion (scallion), thinly sliced
  • ¼ cup (25g) mung bean sprouts
  1. Place the kimchi in a small food processor and process until finely chopped. Place in a large bowl. Add the tamarind, soy sauce and honey and mix to combine. Add the prawns and toss to coat. Set aside to marinate for 10 minutes. 
  2. Heat the oil in a large wok over high heat. Add the garlic and ginger and cook for 30 seconds or until golden and crisp. Remove with a slotted spoon and set aside. Add the broccolini and prawns to the pan, reserving the marinade, and cook for 4 minutes or until lightly charred. Add the kale and toss to combine. Add the reserved marinade and cook for 30 seconds. Place on a large serving plate and top with the chilli, onion, sprouts and crispy garlic and ginger to serve. Serves 4
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