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| Prawns
(Szechuan) |
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| 450 g (1 lb)
uncooked prawns, peeled and deveined 1 teaspoon salt pinch of freshly ground white pepper 1 egg white 1 tablespoon cornflour 6 tablespoons vegetable oil 2 slices root ginger,shredded 1 dried chilli, seeded and finely chopped 2 green pepper, cored, seeded and diced 1 tablespoon soy sauce 1 tablespoon chicken stock lemon and lime slices, to garnish 1. Mix together the prawns, salt pepper, egg white and cornflour. 2. Heat 4 tablespoons of oil in a wok until smoking, then add the prawns. Stir-fry until opaque, about 1 1/2 minutes, then remove and drain. 3. Add the remaining oil and reheat the wok. Add the ginger and chilli, stir-fry together for about 2 seconds, then return the prawns to the wok. Add the peppers, soy sauce and stock. Toss over the heat and serve garnished with lemon and lime slices, if liked. |
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