Stir-fried prawns with peppers

Name: Stir-fried prawns with peppers
Cuisine: China
Ingredients: 100 g/3½ oz water chestnuts, thinly sliced, rinsed and dried; 1 tablespoon rice wine, sake or dry sherry; 1 red pepper and 1 green pepper, deseeded and pith removed, sliced into strips; 3 spring onions, trimmed and sliced diagonally into 2.5 cm /1 inch lengths; 2.5 cm /1 inch piece fresh root ginger, peeled and finely chopped; 1 red pepper and 1 green pepper, deseeded and pith removed, sliced into strips; 250 g/9 oz large raw tiger prawns, head and shell removed but tail left on, and deveined; 250 g/9 oz large raw tiger prawns, head and shell removed but tail left on, and deveined; a good pinch of dried chilli flakes; vegetable oil, for frying; 1 teaspoon cornflour mixed with a little cold water to a smooth paste; 1 teaspoon cornflour mixed with a little cold water to a smooth paste; 1 tablespoon dark soy sauce; 1 teaspoon cornflour mixed with a little cold water to a smooth paste; 1 tablespoon rice wine, sake or dry sherry; 1 tablespoon rice wine, sake or dry sherry

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

250 g/9 oz large raw tiger prawns, head and shell removed but tail left on, and deveined
2.5 cm

Asia
China
Fish course
Pescatarian

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