Prawns with Mangetout (Snow Peas)
Serve on a bed of steamed rice mixed with green onion, garnished with slices of orange.
20 fresh prawns
1 teaspoon sugar
1 teaspoon cornstarch
1 cup (about 25) snow peas
½ cup mung bean sprouts
2 tablespoons oil for stir-frying
1 slice ginger, finely chopped
1½ teaspoons Chinese rice wine or dry sherry
Shell and devein the prawns. Rinse in warm water and pat dry with paper towels. Marinate in the sugar and cornstarch for 15 minutes.
Wash and string the snow peas. Blanch the snow peas and bean sprouts by plunging briefly into boiling water. Drain thoroughly.
Add oil to a preheated wok or skillet. When oil is hot, add the ginger and stir-fry briefly until aromatic. Add the prawns and stir-fry briefly until they turn a pinkish-red color.
Add the snow peas to the wok. Stir-fry briefly, then add the bean sprouts. Splash with the 1½ teaspoons rice wine. Serve hot.