This delicious combination of gently spiced prawns and vegetables has a yummy finish - crispy ginger fries, which makes this simple oriental dish taste just superb. The recipe is taken from "Wok&Stir-Fry" by Sian Davies.
Ingredients for marinating the prawns:
450 g peeled and ready to eat king prawns
1 tsp Chinese five spices powder
1 tbsp dark soy sauce
1 tbsp tomato puree
Method:
Mix together the prawns, the five spices powder, soy sauce and tomato puree.
Leave for marinating while preparing the rest of the ingredients.
Ingredients for the stir-fry:
5 cm fresh root ginger
1 medium onion, finely chopped
225 g carrots, shredded
100 g frozen peas (rinsed and drained to melt the ice)
100 g beansprouts
450 g marinated prawns
oil for frying
Method:
Using a sharp knife, peel the ginger and slice it into very thin sticks.
Heat oil in a large preheated wok. The layer of oil should be deep enough to cover the ginger.
Add the ginger to the wok and stir-fry it for 1 minute or until the ginger is crispy.
Remove the ginger with a slotted spoon and leave to drain on absorbent kitchen paper. Set aside.
Add the onions and carrots to the wok and stir-fry for 5 minutes.
Add the peas and beansprouts to the wok and stir-fry for 2 minutes.
Add the marinated prawns to the wok and stir-fry for a further 2 minutes. Don't overcook.
Transfer the mixture to a warm serving bowl and top with a reserved crispy ginger. Serve immediately.
Bon Appetit!
