Name: Stir-fried prawns with green peas
Cuisine: China
Ingredients: 4 teaspoons cornflour; 4 spring onions, trimmed and finely chopped; 450 g/1 lb large raw tiger prawns, head and shell removed but tail left on, and deveined; 350 g/12 oz small frozen peas, defrosted; a dash of rice wine, sake or dry sherry; 2 egg whites; vegetable oil, for stir-frying; 2.5 cm /1 inch piece fresh root ginger, peeled and finely chopped; sea salt, to taste

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

450 g/1 lb large raw tiger prawns, head and shell removed but tail left on, and deveined
350 g

Method

Mix the ingredients for the marinade in a bowl, toss the prawns in it and marinate in the fridge for 1 hour.
Heat a wok, add a little oil and stir-fry the prawns for about 1 minute. Remove the prawns, drain on kitchen paper and put to one side.
Add the peas, spring onions, ginger and salt to the wok and stir-fry for about 2 minutes.
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Stir-fried prawns with green peas

Ingredients

Method

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