← Nouns Cooking · Chinese

Ingredients

• 450 g large raw prawns, peeled and deveined
• ¼ tsp salt, for the prawns
• 1 tsp cornflour, for the prawns
• 2 tbsp neutral oil
• 110 g Minced pork
• 2 cloves Garlic, chopped
• 1 tsp Ginger, minced
• 1 tbsp Fermented black beans (douchi), rinsed and lightly mashed (optional)
• 1 tbsp Shaoxing wine
• 300 ml chicken stock
• 1 tsp Oyster sauce
• 1 tsp Sugar
• ¼ tsp White pepper
• 100 g frozen peas (or peas and carrots)
• 1½ tbsp cornflour mixed with 2 tbsp water
• 1 Eggs, beaten
• 2 Spring onion, sliced

Method

1. Toss the prawns with the salt and cornflour.
2. Heat 1 tbsp of the oil in a wok over high heat and sear the prawns for about 1 minute a side, until just pink. Lift them out.
3. Add the remaining oil and the pork and stir-fry for 2 min, breaking it up, until browned. Add the garlic, ginger and black beans and stir for 30 seconds.
4. Splash in the Shaoxing wine, then add the stock, oyster sauce, sugar, white pepper and peas and bring to the boil.
5. Stir in the cornflour mix until the sauce thickens, then return the prawns and simmer for 1 minute, until cooked through.
6. Turn off the heat, pour in the egg in a thin stream, wait 30 seconds, then fold gently into silky ribbons. Scatter with spring onion and serve with rice.

Tips

• Contains shellfish, egg and wheat. The fermented black beans give the old-school Cantonese flavour; most takeaway versions leave them out.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook What To Cook Today