Recipe Ingredient
- 600g large prawns, shelled but with tails intact
- 3-4 tbsp oil
- 1.5cm piece young ginger, sliced
- 1/2 tsp chopped garlic
- 1 tsp minced preserved black beans
- Marinade (A):
- 1-1½ tbsp corn flour
- 1/2 tsp salt
- 1/2 tbsp Shao Hsing Hua Tiau cooking wine
- 1 tbsp egg white
- (B):
- 100g snow peas
- 3-4 water chestnuts, sliced
- 75g carrot, cut into desired shapes
- Seasoning:
- 1/2 tbsp light soy sauce
- 1 tbsp concentrated chicken stock
- 3/4 tsp sesame oil
- Dash of pepper
Instructions
- Combine (A) well together in a bowl then add prawns and toss well.
- Heat oil in a wok until fairly hot and stir-fry prawns, tossing well until they change colour. Dish out prawns, leaving remaining oil in wok.
- Reheat oil and fry ginger, garlic and preserved black beans until fragrant. Add water chestnuts, snow peas and carrot and stir-fry for one to two minutes.
- Return the pre-fried prawns to the wok and add seasoning; mix. Fry briskly over very high heat for one to two minutes. Dish out and serve immediately.
