Stir-fried Prawn Supper Recipe
Ingredients
- 4 tablespoons vegetable oil
- 1/2 oz (15 g) fresh root ginger, peeled and finely sliced into matchsticks
- 2 garlic cloves, peeled and chopped
- 8 spring onions, trimmed and sliced diagonally
- 1 carrot, peeled and cut into matchstick strips
- 8 celery sticks, sliced diagonally
- 12 oz (375 g) cauliflower, separated into tiny florets
- 2 red peppers, cored, deseeded and diced
- 1 green pepper, cored, deseeded and thinly shredded
- 2 lb (1 kg) large raw peeled prawns
- Celery leaves, to garnish #glaze#
- 2 teaspoons cornflour
- 6 tablespoons water
- 2 tablespoons white wine vinegar
- 2 teaspoons soy sauce
- 2 teaspoons tomato purée
- Salt and pepper
Instructions
- Heat the oil in a wok or deep frying pan, add the ginger and garlic and stir-fry over a moderate heat for 30 seconds. Add the spring onions, carrot and celery and stir-fry for 1 minute, then add the cauliflower and stir-fry for 30 seconds. Add the red and green peppers and stir-fry for a further 30 seconds. Add the prawns and cook for 2—3 minutes.
- Mix together all the ingredients for the glaze, pour into the pan and stir over brisk heat until all the prawns and vegetables are coated. Turn on to a warmed plates, garnish with the celery leaves and serve at once.
Stir-fried Prawn Supper Recipe-seafood snack easy recipes