ginger garlic prawns

Preparation time 20 minutes, plus marinating Cooking time 15 minutes 625 g raw tiger prawns, peeled with tails left intact low-calorie cooking spray 1 large onion, thickly sliced 225 g broccoli florets, cut into thin pieces 1 large carrot, halved and thinly sliced diagonally 8 spring onions, diagonally sliced into 3 cm lengths iece of fresh root 2.5 cm piece of fresh root ginger peeled and very finely shredded 100 ml chicken stock 1 tablespoon oyster sauce Marinade 6 tablespoons light soy sauce 4 garlic cloves, crushed 2 teaspoons Szechuan peppercorns, crushed tablespoons rice vinegar 1 tablespoon cornflour Place the prawns in a glass or ceramic bowl and add all the ingredients for the marinade. Toss to coat evenly, cover and leave to marinate at room temperature for 10 minutes.

Meanwhile, spray a large nonstick wok or frying pan with cooking spray and heat over a high heat.

Add the onion and stir-fry for about 3-4 minutes until softened. Add the broccoli, carrot, spring onions and ginger and stir-fry for about 3-4 minutes until just tender. Stir in the stock and cook for 2-3 minutes.

Stir the prawn mixture and oyster sauce into the pan and cook, stirring, for about 3-4 minutes until the prawns have turned pink and are firm Serve with rice or noodles.

For Chinese-style prawn salad, place 500 cooked peeled prawns in a wide salad bowl with the leaves from2 baby gem lettuces and400 g halved cherry tomatoes. Mix together finely chopped red chilli, 2 tablespoons each light olive oil and sweet chilli sauce, the juice of 1 lemon and 1 teaspoon each clear honey and Chinese five-spice powder in a small bowl. Season to taste with salt and pepper, pour over the salad and toss to mix well before serving.

qingquang

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