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