Name: Prawn and Pork Stir-Fry
Yield: Serves 4
Cuisine: China
Ingredients: 1½ tablespoons finely chopped fresh root ginger; 2 teaspoons finely chopped garlic; 1 teaspoon salt; 225 g (8 oz) raw prawns; 1 egg white; 2 teaspoons cornflour; 2 tablespoons finely chopped spring onions; ½ teaspoon sugar; 2 teaspoons sesame oil; ½ teaspoon salt; 450 g (1 lb) minced pork; 450 ml (15 fl oz) groundnut oil or water; ¼ teaspoon freshly ground white pepper; 1 teaspoon sesame oil; 1 tablespoon dark soy sauce; 2 teaspoons light soy sauce; 2 tablespoons coarsely chopped black beans; 1 tablespoon groundnut oil; 1 tablespoon Shaoxing rice wine or dry sherry

Preparation info

Serves
4

Difficulty
Medium

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

The Chinese combine foods in an unusual way, sometimes mixing seafood with meats, especially pork. The result is delicious, savoury and quite tasty Here minced pork is used to extend the more expensive prawns.

The best prawns to use are the uncooked variety. Although they often come frozen, a rinse in cold water with a tablespoon of salt is a technique used by Chinese cooks to refresh them. This recipe is equally good with fresh scallops.