HONEY GARLIC PRAWNS WITH WATER CHESTNUTS
WHAT 1tbsp 2 garlic rapeseed YOU’LL cloves, crushed NEED oil and finely chopped Knob of fresh root ginger, peeled and grated 1 red chilli, deseeded and finely chopped 200g raw tiger prawns, shelled and deveined 1tbsp Shaohsing rice wine or dry sherry 1 x 225g can of water chestnuts, drained 1tsp chilli bean paste 1tbsp runny honey 1tbsp low-sodium light soy sauce 2 spring onions, cut on an angle into 1cm slices, to garnish METHOD Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few seconds to release their aroma.
Add the tiger prawns and leave to sear and brown for a few seconds, then flip them over and cook for one minute.
Season with the Shaohsing rice wine or dry sherry. Add the water chestnuts and toss well, then add the chilli bean paste, honey and light soy sauce and toss for a few seconds to mix the sauces well.
Garnish with the spring onions and serve immediately. SERVES 2