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
2lb(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.