Mange Tout and Prawn Stir Fry
40 min
A simple and delicious Chinese dish. Prawns are stir-fried garlic, onions, crab sticks, mange tout and carrots. Serve with freshly cooked rice, for lunch or dinner.
1 person made this
Ingredients
Serves: 4
- 15 prawns, shelled, de-veined and chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sesame oil
- 1 teaspoon cornflour
- 400g mange tout peas
- 1 carrot, peeled and sliced
- 1 tablespoon oil
- 1 tablespoon oil
- 1 tablespoon finely chopped garlic
- 1 medium onion, sliced
- 1/2 teaspoon salt
- 5 crab flavoured seafood sticks, chopped
- 3 tablespoons chicken stock
- 2 tablespoons shaoxing wine
- 1 tablespoon chilli oil
- 1-2 tablespoons cornflour, mixed with 1 tablespoon water
- 1/3 teaspoon sugar
- 65g roasted cashews
Method
Prep:15min ›
Cook:15min ›
Extra time:10min marinating ›
Ready in:40min
- Season the prawns with salt, pepper, sesame oil and cornflour. Let sit for 10 minutes.
- Meanwhile, blanch the mange tout and carrot in boiling water for 3 minutes. Drain and set aside.
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the prawns until cooked through and no longer opaque, about 3-4 minutes. Set aside.
- Heat the same frying pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Add the onion and salt; cook until soft, 3-4 minutes.
- Stir in the prawns, crab flavoured seafood sticks, mange tout, carrot, chicken stock, shaoxing wine, chilli oil, cornflour slurry and sugar; mix well until the sauce thickens.
- Stir in the cashews and serve.
Ingredients
Shaoxing wine can be purchased in Chinese/Oriental speciality stores. If unavailable, substitute in sherry.
See it on my blog
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