STIR-FRIED PRAWNS WITH MANGE-TOUT
2 min readServes 4.
Preparation & cooking time: 20–25 mins.
This is a very colourful and delicious dish – the mange-tout can be substituted or supplemented with other vegetables.
170–225g (6–8oz) uncooked prawns
1 teaspoon salt
⅓ egg white
2 teaspoons thick cornflour paste
170g (6oz) mange-tout
1 small carrot
about 300ml (½ pint) seasoned oil
1 spring onion, cut into short sections
a few small bits of peeled fresh ginger root
½ teaspoon soft brown sugar
1 tablespoon light soy sauce
1 teaspoon Chinese rice wine
pinch of MSG (optional)
a few drops of sesame oil
Shell and de-vein the prawns, mix with a pinch of the salt, egg white and cornflour paste. Top and tail the mange-tout, and cut the carrot into small, thin slices about the same size as the mange-tout.
De-veining prawns.
(a) Holding the tails, make a shallow cut, three-quarters of the way down, along the centre of the prawn’s back.
(b) Pull out or scrape and discard the black or dark brown vein from the shallow cut.
To cook: heat a wok over a high heat for 2–3 minutes, then add a small amount of preheated oil to grease the wok, stirring with a stirrer so that about three-quarters of the surface of the wok is greased. Now add the rest of the oil (which should not be cold, but still quite warm), followed by the prawns to be blanched for about 30 seconds or until their colour changes. Remove the prawns with a strainer and drain.
Pour off the excess oil leaving about 1 tablespoon in the wok. Add the vegetables and stir-fry for about 1–1½ minutes, then add the remaining salt and sugar followed by the prawns. Stir for a few more times, then add the soy sauce, wine and MSG (if using). Blend well, finally add the sesame oil and serve.
