Stir-fried Prawns with Peas

Ching Dou Hsia Ren

500g large, shell-on raw prawns

2 teaspoons salt

300 ml(2 pint) cold water

1small egg white

1teaspoon cornflour

150 ml(4 pint) groundnut or vegetable oil

1tablespoon finely chopped garlic

125g frozen peas

3tablespoons chicken stock

1tablespoon Shaoxing rice wine or dry sherry

2teaspoons light soy sauce

1teaspoon sugar

1teaspoon cornflour, blended with 1 teaspoon water to a smooth paste

1teaspoon sesame oil

This Shanghai-inspired dish is simple to make. Washing the prawns first in salt water cleans and firms their flesh, and the peas provide a sweet foil to their richness.

1. Peel the prawns. Using a small, sharp knife, make a shallow cut down the back of each prawn and remove the black thread. Mix the salt with the cold water and use to wash the prawns. Rinse well and pat dry with kitchen paper.

2. Combine the prawns with the egg white and cornflour in a bowl. Cover with clingfilm and chill in the re-frigerator for at least15 minutes.

3. Heat a wok until it is hot, then add the groundnut or vegetable oil. When the oil is hot and slightly smoking, remove from the heat. Add the prawns, quickly stir to separate them and then leave in the oil for 2 minutes.

Drain in a colander and discard all but 1 tablespoon of the oil.

4. Reheat the wok and the oil. When it is hot, add the garlic and stir-fry for 10 seconds. Then add the peas andstir-fry for 1 minute. Add the stock, rice wine or sherry, soy sauce and sugar. Stir to mix well and cook for 30 seconds.

5. Stir in the cornflour paste and cook for 10 seconds. Return the prawns to the mixture and stir to coat well.

When the prawns are heated through, stir in the sesame oil and serve at once, with rice and a stir-fried veg-etable dish.

qingquang

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