Stir Fried Prawns With Mange Tout Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexAverageServings4
Interest GroupClassic
Ingredients
| Prawns - 6-8 oz (170-225 g) uncooked | ||
| Salt | 1 Teaspoon | |
| Egg white | 1/3 | |
| Thick cornflour paste - 2 teaspoons | ||
| Mange-tout - 6 oz (170 g) | ||
| Carrot | 1 Small | |
| Oil | 1/2 Pint, seasoned | |
| Spring onion | 1 | |
| Peeled fresh ginger root - a few small bits | ||
| Soft brown sugar | 1/2 Teaspoon | |
| Light soy sauce | 1 Tablespoon | |
| Chinese rice wine - 1 teaspoon | ||
| Sesame oil - A few drops | ||
Directions
GETTING READY
1. To prepare the prawns shell and de-vein them, mix with a pinch of the salt,-egg white and cornflour paste.
2. Top and tail the mange-tout and cut the carrot into small, thin slices about the same size as the mange-tout.
MAKING
3. Heat a wok over a high heat for 2-3 minutes, then grease the wok adding a small amount of preheated oil into it and stirring with a stirrer so that about three-quarters of the surface of the wok is greased.
4. Add the rest of the oil not cold, but quite warm followed by the prawns to be blanched for about 30 seconds until their color changes.
5. With a strainer remove the prawns and drain.
6. Pour off the excess oil leaving about 1 tablespoon in the wok.
7. Stir fry adding the vegetables for about 1-1 1/2 minutes, then add the remaining salt and sugar followed by the prawns.
8. Stir for a few more times, then add the soy sauce, wine and MSG (if using) and blend well.
SERVING
9. Finally add the sesame oil and serve.
1. To prepare the prawns shell and de-vein them, mix with a pinch of the salt,-egg white and cornflour paste.
2. Top and tail the mange-tout and cut the carrot into small, thin slices about the same size as the mange-tout.
MAKING
3. Heat a wok over a high heat for 2-3 minutes, then grease the wok adding a small amount of preheated oil into it and stirring with a stirrer so that about three-quarters of the surface of the wok is greased.
4. Add the rest of the oil not cold, but quite warm followed by the prawns to be blanched for about 30 seconds until their color changes.
5. With a strainer remove the prawns and drain.
6. Pour off the excess oil leaving about 1 tablespoon in the wok.
7. Stir fry adding the vegetables for about 1-1 1/2 minutes, then add the remaining salt and sugar followed by the prawns.
8. Stir for a few more times, then add the soy sauce, wine and MSG (if using) and blend well.
SERVING
9. Finally add the sesame oil and serve.
Chef
