Ingredients
- 1 sheet boneless beef short ribs
- 350 ml Beef stock
- 149 ml Barker’s Professional Fiery Wing Hot & Spicy Sauce
- water-soaked bamboo skewers or metal skewers
- extra Barker’s Professional Fiery Wing Hot & Spicy Sauce
- 1 cup puffed amaranth
Method
- Coat the prawns in vegetable oil.
- Heat a non-stick pan over high heat, add the prawns and sauté for 1 minute.
- Immediately add the bok choy and peanuts and toss for 30 seconds. Then splash over the Barker’s Professional Fiery Wing Hot & Spicy Sauce, cooking for a further 2 minutes until the sauce starts to thicken to a syrup consistency.
- Spoon into a warm serving dish and serve with the rice
