SIZZLING GINGER & GARLIC PRAWNS – from the taste of asia book

SERVES 2 1 SYN PER SERVING ON EE OR RED AND 7 ON GREEN

300G TIGER PRAWNS
FRYLIGHT
1 ONION THICKLY SLICED
1 CARROT PEELED AND SLICED DIAGONALLY
4 SPRING ONIONS SLICED DIAGONALLY
RECIPE STATES TO USE BROCCOLI BUT I USED BABY CORN AND MANGE TOUT INSTEAD
1CM PIECE GINGER GRATED
50-100ML CHICKEN STOCK
1 LEVEL TBSP OYSTER SAUCE

MARINADE
3 TBSP SOY SAUCE
2 GARLIC CLOVES CRUSHED
1 TSP SZECHUAN PEPPERCORNS CRUSHED
1 TBSP RICE VINEGAR ( I DIDNT HAVE ANY, SO USED WHITE WINE VINEGAR)
1/2 TBSP CORNFLOUR

place prawns in a bowl and add all marinade ingredients. toss to mix well and leave
spray a wok and place over a high heat
cook the onion for 3 mins then add the carrot, mange tout, spring onions, ginger, babycorn and stir fry for 4 mins
add the stock and cook for 2 mins
stir in the prawn mixture and oyster sauce and stir fry for 4 mins until prawns are cooked through

serve with rice or noodles

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