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| Crystal
Prawns (Peking) |
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| 225 g (8 oz)
uncooked prawns, peeled and deveined 2 egg whites 1 tablespoon Chinese wine or dry sherry pinch of suger 1 teaspoon salt pinch of freshly ground white pepper 50 g (2 oz) cornflour 600 ml (1 pint) vegetable oil 2.5 cm (1 inch) piece root ginger, peeled and finely chopped 2 spring onions, finely chopped 25 g (1 oz) frozen peas, lightly boiled and drained 1 tablespoon chicken stock few drops of sesame oil 1. Put the prawns into a bowl with the egg whites, 1 tablespoon Chinese wine, the sugar, 1/2 teaspoon salt, the white pepper, and 40g (1 1/2 oz) of the cornflour. Mix together thoroughly. 2. Heat the oil in a wok. Add the prawns and stir-fry gently for about 2 minutes, then remove from the oil and drain on paper towels. 3. Pour off most of the oil, leaving enough to coat the bottom of the wok. Reheat the wok, then add the finely chopped ginger and spring onions. Stir-fry for a few seconds, then add the remaining salt, peas, wine, white pepper, chicken stock and remaining cornflour. Put the prawns back into the wok to reheat with the sauce. Pour into a heated serving dish and sprinkle the sesame oil over the top. Serve immediately. |
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