Fried Prawns with Water Chestnuts

Name: Fried Prawns with Water Chestnuts
Yield: This dish serves 4 if served with 2 or more other dishes.
Cuisine: Chinese
Ingredients: 4 tablespoons peanut oil; 1 teaspoon cornflour; ½ level teaspoon salt; pinch of sugar; 2 teaspoons soy sauce; 1 teaspoon vinegar; 1 tablespoon sake, or sherry and water; ½ pound shelled prawns—fresh or frozen; 1 clove garlic, finely chopped; 2 spring onions, finely sliced; 10 water chestnuts, finely sliced; ¼ pound mushrooms, finely sliced; 8 sprigs chicory; ¼ pint chicken or fish stock

Preparation info

This dish serves
4
.

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

½ pound shelled prawns—fresh or frozen
1 clove garlic, finely chopped
2

Asia
China
Fish course
Starter
Pescatarian

Method

Combine finely chopped garlic, sliced spring onions, water chestnuts, mushrooms and chicory in a large bowl. Add with the prawns to hot oil and sauté until prawns are cooked through. Remove prawns and vegetables to a hot serving dish and keep warm.

Sauce

Mix all sauce ingredients smoothly together and add to the oil in the frying pan. Simmer gently