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450g uncooked prawns (shrimp)
pinch of salt
1/2 egg white
1 tbsp cornflour (cornstarch) paste
175g mangetout (snow peas)
575ml vegetable oil
1/2 tsp salt
1 tsp light brown sugar
1 tbsp finely chopped spring onions
(scallions)
1 tsp finely chopped fresh ginger
1 tbsp light soy sauce
1 tbsp rice wine or dry sherry
1 tsp chili bean sauce
1 tbsp tomato purée (paste) |
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Method :
Peel and
de-vein the prawns (shrimp), and mix with the pinch of salt, the egg
white and the cornflour (cornstarch) paste. Top and tail the mangetout
(snow peas). Heat about 2-3 tbsp of the oil in a preheated wok and stir
fry the mangetout (snow peas) for about 1 minute, then add the salt and
sugar and continue stirring for another minute. Remove and place in the
center of a serving platter. Heat the remaining oil, par-cook the prawns
(shrimp) for 1 minute, remove and drain. Pour off the excess oil,
leaving about 1 tbsp in the wok, and add the spring onions (scallions)
and ginger to flavor the oil. Add the prawns (shrimp) and stir fry for
about 1 minute, then add the soy sauce and wine or sherry. Blend well
and place about half of the prawns (shrimp) at one end of the platter.
Add the chili bean sauce and tomato purée (paste) to the remaining
prawns (shrimp) in the wok, blend well and place the 'red' prawns
(shrimp) at the other end of the platter. Serve.
Rice and
salad are the ideal accompaniments to this Chinese influenced recipe.
The name of the dish is similar in meaning to 'love birds', symbolizing
affection and happiness.
Serves 4 - 6
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