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Prawns With Mangetout

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450 g/1 lb large uncooked prawns, shelled and deveined
teaspoon grated fresh ginger
1 teaspoon rice wine or dry sherry
1 teaspoon cornflour
teaspoon salt
3 tablespoons vegetable oil
125 g/4 oz mangetout, ends snapped and strings removed


Serves: 4


1. Rinse the prawns in cold water, drain and place in a bowl. Stir in the ginger, rice wine, cornflour and salt and mix well. Set aside.

2. Heat 1 tablespoon of the oil in a wok over medium high heat. When the oil is hot, but not smoking, add the mangetout and stir until they turn a darker green, about 1 minute. Remove the mangetout and spread out on a plate.

3. Pour the remaining oil into the same wok over high heat. Stir the prawn mixture and add to the wok. Stir constantly for about 1 minute, or until the prawns turn pink and opaque. Return the mangetout to the wok and stir together over high heat for about 30 seconds. Transfer to a serving dish and serve immediately.

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