About this recipe:There is a great garlic flavour to this with an underlying heat that is fabulous served over rice!
2 tablespoons rapeseed oil
10 cloves garlic, chopped
1 teaspoon minced fresh root ginger
1 small tin water chestnuts, drained and sliced
100g small white button mushrooms
1 teaspoon crushed red chilli flakes
1/2 teaspoon salt
1 teaspoon ground black pepper
450g peeled and deveined jumbo shrimp
125ml chicken stock
1 tablespoon rice vinegar
2 tablespoons fish sauce
2 tablespoons dry sherry
1 tablespoon cornflour
1 tablespoon water
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Method Prep:15min › Cook:10min › Ready in:25min
Heat oil in wok or large frying pan until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, mangetout, mushrooms, red chilli flakes, salt, pepper and prawns to the pan. Cook, stirring, until prawns turn pink, 2 to 3 minutes.
Combine the chicken stock, rice vinegar, fish sauce and dry sherry in a small bowl. Pour into the prawn mixture; cook and stir briefly to combine. Combine the cornflour and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.