Fish and Shellfish Recipes - Stir-fried Prawns with Mangetouts Recipe

Ingredients

• 300ml/1/2 pint/1 1/4 cups fish stock

• 350g/12oz raw tiger prawns (jumbo shrimp), peeled and deveined

• 15ml/1 tbsp vegetable oil

• 1 garlic clove, finely chopped

• 225g/8oz/2 cups mangetouts (snow peas)

• 1.5ml/1/4 tsp salt

• 15ml/1 tbsp mirin (sweet rice wine) or dry sherry

• 15ml/1 tbsp oyster sauce

• 5ml/1 tsp corn flour (cornstarch)

• 5ml/1 tsp caster (superfine) sugar

• 15ml/1 tbsp cold water

• 1.5ml/1/4 tsp sesame oil

Serves 4

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Method:

1. Bring the fish stock to the boil in a frying pan. Add the prawns. Cook gently for 2 minutes until the prawns have turned pink, then lift them out on a slotted spoon and set aside.

2. Heat the vegetable oil in a non-stick frying pan or wok. When the oil is very hot add the chopped garlic and cook for a few seconds, then add the mangetouts. Sprinkle with the salt Stir-fry for 1 minute.

3. Add the prawns and mirin or sherry to the pan or wok. Toss the ingredients together over the heat for a few seconds, then add the oyster sauce and toss again.

4. Mix the corn flour and sugar to a paste with the water. Add to the pan and cook, stirring constantly, until the sauce thickens slightly. Drizzle with sesame oil.

Note: Mangetout means "eat all" and you'll want to do just that when a recipe is as good as this one is. The prawns remain beautifully succulent and the sauce is delicious.

Cook's Tip: Mirin is a sweet rice wine from Japan. It has quite a delicate flavor and is used for cooking. Rice wine for drinking is called sake. Both are available from Asian food stores. If you cannot locate mirin, dry sherry can be used instead.