Stir Fried Prawns Recipe
Ingredients
| 1 tbsp sesame or vegetable oil | ||
| Onions spring | 2 , trimmed | |
| 8 oz/227 g can bamboo shoots, drained | ||
| 4 oz/100 g mangetout, trimmed | ||
| 4 oz/100 g baby corn | ||
| 4 oz/100 g oyster mushrooms, trimmed | ||
| Cornflour | 1 Teaspoon | |
| 3 fl oz/85 ml chicken stock | ||
| Oyster sauce | 1 Tablespoon | |
| Light soy sauce | 2 Teaspoon | |
| black pepper | 1 | |
| 8 oz/225 g peeled prawns, thawed if frozen | ||
| Chinese noodles to serve | ||
| Spring onion tassels and whole prawns to garnish | ||
Directions
Heat the oil in a large frying pan or wok.
Add the spring onions, bamboo shoots, mangetout, baby corn and mushrooms and stir fry for 2 mins.
Blend the cornflour with the stock, oyster sauce, soy sauce and black pepper.
Add to pan with prawns.
Stir fry for a further 2 mins.
Serve with Chinese noodles and garnish with spring onion tassels and whole prawns.
Add the spring onions, bamboo shoots, mangetout, baby corn and mushrooms and stir fry for 2 mins.
Blend the cornflour with the stock, oyster sauce, soy sauce and black pepper.
Add to pan with prawns.
Stir fry for a further 2 mins.
Serve with Chinese noodles and garnish with spring onion tassels and whole prawns.
Chef
