1 lb (500 g) mangetout or sugar peas
1 lb (500 g) tiger prawns, net weight, heads removed
5 fl oz (150 ml) shellfish stock
1 3/4 in (2 cm) piece fresh ginger, finely chopped
4 tbsp plain flour or cornflour
4 spring onions, sliced
1 clove garlic, peeled and crushed
2 fl oz (60 ml) Chinese rice wine or dry sherry
6 tbsp sunflower oil
salt
1 lb (500 g) tiger prawns, net weight, heads removed
5 fl oz (150 ml) shellfish stock
1 3/4 in (2 cm) piece fresh ginger, finely chopped
4 tbsp plain flour or cornflour
4 spring onions, sliced
1 clove garlic, peeled and crushed
2 fl oz (60 ml) Chinese rice wine or dry sherry
6 tbsp sunflower oil
salt
>Serve with:
Cantonese Stir-fried Rice and Peas
Bamboo Shoot and Asparagus Soup
Bamboo Shoot and Asparagus Soup
method
1. Peel the prawns; make a neat incision near the end of the tail to get to the black Vein' or intestinal tract running up the back of each crustacean; lift this up so that you can pull it out cleanly. Place the prawns in a bowl and add 1 tsp salt and the finely chopped ginger, using your fingertips to mix thoroughly. Leave for 30 minutes, then mix in the flour or cornflour, using your fingertips again, to coat the prawns.
2. Heat a large saucepan of salted water in which to cook the mangetout; wash, drain and blanch for 2 minutes in the boiling, salted water. Drain in a sieve or colander and refresh, holding the sieve under running cold water to rinse thoroughly. Drain once more. Cut the inner part of the spring onion (both bulb and leaves) into 1 1/2 in (4 cm) lengths and then cut these lengthwise, into julienne strips.
3. Heat 3 tbsp of the oil in a wok or large frying pan and when it is very hot, add the garlic clove (left whole, but crushed with the flat of a large knife blade) and the mangetout and stir-fry for 3-4 minutes. Remove from the wok with a slotted spoon and keep warm on a hot plate while you cook the prawns.
4. Add the remaining oil to the wok and stir-fry the spring onions for 1 minute; add the prawns, leaving behind any excess floury mixture in the bowl and stir-fry for 2 minutes. Sprinkle with the rice wine and approx. 4 fl oz (120 ml) of the shellfish stock and stir as the sauce thickens; add the mangetout, reduce the heat and continue stirring for 1 minute over a lower heat. Simmer for a few seconds longer, then remove from the heat and serve immediately, with Cantonese Stir-fried Rice and Peas.
5. The Bamboo Shoot and Asparagus Soup can be served before or after this dish as part of a Chinese meal.
2. Heat a large saucepan of salted water in which to cook the mangetout; wash, drain and blanch for 2 minutes in the boiling, salted water. Drain in a sieve or colander and refresh, holding the sieve under running cold water to rinse thoroughly. Drain once more. Cut the inner part of the spring onion (both bulb and leaves) into 1 1/2 in (4 cm) lengths and then cut these lengthwise, into julienne strips.
3. Heat 3 tbsp of the oil in a wok or large frying pan and when it is very hot, add the garlic clove (left whole, but crushed with the flat of a large knife blade) and the mangetout and stir-fry for 3-4 minutes. Remove from the wok with a slotted spoon and keep warm on a hot plate while you cook the prawns.
4. Add the remaining oil to the wok and stir-fry the spring onions for 1 minute; add the prawns, leaving behind any excess floury mixture in the bowl and stir-fry for 2 minutes. Sprinkle with the rice wine and approx. 4 fl oz (120 ml) of the shellfish stock and stir as the sauce thickens; add the mangetout, reduce the heat and continue stirring for 1 minute over a lower heat. Simmer for a few seconds longer, then remove from the heat and serve immediately, with Cantonese Stir-fried Rice and Peas.
5. The Bamboo Shoot and Asparagus Soup can be served before or after this dish as part of a Chinese meal.
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