This was a favourite of our customers in the restaurant I worked in when I was young. It is easy to see why. Rich, tasty prawns are paired with crispy water chestnuts and sweet green peas. It really is a most appealing dish, light and delectable.
This recipe makes a good starter for any dinner party, or a delicious main course for a light meal, where it would go nicely with plain rice and a vegetable dish.
Peel the prawns and, if you are using large uncooked ones, cut them to remove the fine digestive cord. Wash them and pat them dry with kitchen paper. Combine the prawns with the egg white, cornflour, salt, sesame oil and pepper. Mix well and leave to sit in the fridge for 20 minutes. Peel the water chestnuts if fresh, or rinse if tinned, and slice. Put the peas in a small bowl and let them thaw.
Heat a wok until it is very hot and then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the prawns, stirring vigorously to keep them from sticking. When the prawns turn white (about 2 minutes), quickly drain them.
If you choose to use water instead of oil, bring it to a boil in a pan. Remove the pan from the heat and immediately add the prawns, stirring vigorously to keep them from sticking. When the prawns turn white (about 2 minutes), quickly drain them.
Re-heat the wok or large frying-pan over high heat until it is hot. Add the
© 1996 Ken Hom. All rights reserved.