Name: Easy Prawns with Crispy Mangetouts
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 teaspoon sugar; 120 ml (4 fl oz) Chinese Chicken Stock or store-bought fresh stock; 1 teaspoon cornflour mixed with 2 teaspoons water; 2 tablespoons plus 2 teaspoons salt; 450 g (1 lb) raw king or tiger prawns, peeled and deveined; 4 teaspoons toasted sesame oil; 2 teaspoons cornflour; 1 tablespoon finely shredded fresh ginger; 225 g (8 oz) mangetouts, trimmed; 2 teaspoons coarsely chopped garlic; 240 ml (8 fl oz) groundnut oil; Freshly ground black pepper to taste; 1 egg white; 2 tablespoons Shaoxing rice wine or dry sherry; 3 tablespoons finely shredded spring onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

This was a very popular dish at our family restaurant. It could be prepared in minutes in our hot woks, so our customers were able to order and enjoy their dish without much waiting. Mangetouts, with their sweet taste and crispy texture, make a nice contrast to the soft and succulent prawn. A relatively rare vegetable and perceived as an exotic ingredient in the 1960s, mangetouts are today a staple in the local supermarket.

This altogether delectable dish is as easy to make at home