• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

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


  1. Combine (A) well together in a bowl then add prawns and toss well.
  2. 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.
  3. 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.
  4. 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.

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