Stir-fried prawns

Cam­era Press Prep time: 15 mins (serves 4) Cook­ing time: 5 mins

Friday - - Leisure -

In­gre­di­ents 200g peeled prawns 1 tsp salt 2 tsp egg white, lightly beaten 2 tsp corn­flour, mixed with 1 tbsp wa­ter 2 1/2 cups veg­etable oil 1 spring onion, cut into short lengths 5cm fresh gin­ger root, peeled and cut into slices 100g su­gar snap peas, trimmed 1/2 tsp su­gar 3-4 tbsp Chi­nese chicken stock or wa­ter 1 tbsp light soy sauce se­same oil, to serve Method 1. Cut each prawn in half length­wise through the back, place in a dish, add a pinch of salt, egg white and half corn­flour paste. Stir well to mix. 2. Heat oil in a pre­heated wok, add prawn and stir-fry for 30 sec­onds. Re­move with a strainer and drain. 3. Pour off all but about 1 tbsp oil from wok, add spring onion, gin­ger and su­gar snap peas, and stir-fry for 1 min. 4. Add prawns, su­gar and re­main­ing salt and stir-fry for 2 mins. Blend in stock or wa­ter and soy sauce and bring to boil, then add re­main­ing corn­flour paste to thicken gravy. 5. Sprin­kle with a few drops of se­same oil and serve hot.

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