← Nouns Cooking · Chinese

Ingredients

• 250 g raw prawns, peeled and deveined
• 1 tsp Shaoxing wine, for the prawns
• ¼ tsp salt, for the prawns
• 1 tsp cornflour, for the prawns
• 250 g Mangetout (snow peas), strings removed
• 1 small carrot, thinly sliced (optional)
• 1½ tbsp neutral oil
• 2 cloves Garlic, chopped
• 3 cm piece Ginger, cut into matchsticks
• 1 tbsp Oyster sauce
• 1 tsp light soy sauce
• ½ tsp Sugar
• 4 tbsp chicken stock or water
• 1 tsp Cornflour (cornstarch)
• 1 pinch White pepper

Method

1. Toss the prawns with the Shaoxing wine, salt and cornflour. Stir the sauce ingredients together.
2. Blanch the snow peas and carrot in boiling water for 30 seconds, then drain.
3. Heat the oil in a wok over high heat and sear the prawns for about 1 minute a side, until just pink. Push them aside and add the garlic and ginger for 30 seconds.
4. Add the snow peas and carrot and toss for 1 minute. Stir the sauce, pour it in and toss for 30 seconds, until glossy and the prawns are cooked through. Serve straight away.

Tips

• Contains shellfish and wheat. Do not overcook the snow peas: they should still snap.

Sources

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

Omnivore's Cookbook Made With Lau Noob Cook