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Ingredients
- 250 g/9 oz large raw tiger prawns, head and shell removed but tail left on, and deveined
- 2.5 cm
Method
- Heat a wok, add a little oil and stir-fry the prawns for 2-3 minutes, then remove from the wok and drain on kitchen paper.
- Add the ginger, pepper strips and spring onions to the wok and stir-fry for 3 minutes or so, then add the water chestnuts.
- Mix the rice wine, sake or sherry and the soy sauce in a small bowl and stir in the cornflour mixture. Add
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