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 as it was to prepare for our ‘take-away’ customers.
Fill a large bowl with cold water, add
Mix the prawns with the egg white, cornflour,
Heat a wok until it is very hot and then add the groundnut oil. When the oil is very hot, remove the wok from the heat and immediately add the coated prawns, stirring vigorously to keep them from sticking. When the prawns turn slightly pink, quickly drain them in a stainless steel colander set in a bowl. Reserve
Reheat the wok over a high heat and, when it is hot, add the reserved oil. Immediately toss in the ginger and garlic to stir-fry for 10 seconds. Quickly toss in the mangetouts,
As a substitute for mangetouts, you can use frozen peas, sweetcorn, asparagus, sugar snap peas, or fresh water chestnuts.
© 1998 Ken Hom. All rights reserved.