Corn Avocado Stir-Fry
An Asian stir fry for dinner.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove the shell from the shrimp and devein. Cut the avocado in half vertically and remove the large pit. Remove the skin and cut into 1.5 cm (1/2 in) cubes. Drain the corn and cut the lemon into wedges.
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Heat cooking oil and fry the shrimp, rice and corn in that order. Season with (A) and salt and pepper. Finish by adding in the avocado and lightly stirring together.
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Pile all on a plate and decorate with the cilantro and a lemon wedge.
Cooking Basics
When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.
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