Tuesday, 23 October 2007

Prawns with Peas

Prawns with Peas

The short-lived summer here UK is only alleviated by the onslaught of fresh seasonal vegetables. One of my favourites - green peas - is a very much welcome addition to our table anytime. I tell you frozen peas is no match to the sweetness of fresh green peas especially if it's freshly picked right off your garden. I'm still trying to find the numerous ways of cooking it though this marriage with prawns is not bad at all. In fact, it's more than good because in all its simplicity I love it! This is adapted from my all-time trusted Chinese Cuisine by Huang Su-Huei.

Stir-fried Prawns With Peas

250 g  raw prawns or shrimps - shelled and deveined
1 tsp cooking wine
1 Tbsp egg whites - slightly beaten
1 Tbsp cornstarch
1 green onion - cut into 1-inch pieces
6 slices of ginger root
1 cup green peas - precooked
oil for frying

1 tsp cooking wine
1 tsp sesame oil
1/8 tsp salt
2 tsp cornstarch
1/4 cup water
ground black pepper
  1. Combine all sauce ingredients in a container. Set aside.
  2. Place prawns in a bowl and season with salt.
  3. Add cooking wine, egg whites, and cornstarch. Mix well.
  4. Heat a wok then add about 2 Tbsp oil. Swirl the wok around so the oil coats it well.
  5. Fry the prawns in medium heat for about 3 minutes. Remove from the wok and set aside.
  6. Put 1 Tbsp oil in the wok, heat up and stir fry the green onions and ginger over medium heat.
  7. Add the prawns, stir fry for a few seconds.
  8. Add the sauce, turn heat to high and stir fry quick just enough to mix.
  9. Dish up and serve.

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