Prawns Main Asian

Prawn and three-pea stir-fry

Name: Prawn and three-pea stir-fry
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 1 tbs peanut oil; 70g lap cheong, sliced; 2cm piece ginger, thinly sliced; 2 garlic cloves, finely chopped; 3 spring onions, sliced on the diagonal; 16 green prawns peeled (tails intact), deveined; 1 cup (120g) frozen peas, thawed; 100g snow peas, trimmed; 2 tbs rice wine; 2 tbs soy sauce; 25g snow pea sprouts; Thinly sliced long red chilli, to serve

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Create a modern Cantonese banquet at home with this vibrant prawn and lap cheong stir-fry.

1 tbs peanut oil
70g lap cheong, sliced
2cm piece ginger, thinly sliced
2 garlic cloves, finely chopped
3 spring onions, sliced on the diagonal
16 green prawns peeled (tails intact), deveined
1 cup (120g) frozen peas, thawed
100g snow peas, trimmed
2 tbs rice wine
2 tbs soy sauce
25g snow pea sprouts
Thinly sliced long red chilli, to serve

Method

1.

Heat the oil in a wok over medium-high heat. Add the lap cheong and stir-fry for 1-2 minutes until crisp. Remove from wok and set aside.
2.

Add the ginger, garlic and spring onion to the wok and stir-fry for 1 minute. Add the prawns and cook for 2-3 minutes until they turn pink. Add the peas, snow peas, rice wine, soy sauce and lap cheong, and stir-fry for a further 1 minute or until vegetables are just tender. Add snow pea sprouts and chilli, then serve immediately.