About this recipe:This simple, yet flavoursome dish, which will give your local Chinese takeaway a run for its money. These prawns are garlicky and spicy, a true delight when served over freshly boiled rice.
2 tablespoons oil
10 cloves garlic, chopped
1 teaspoon finely chopped fresh ginger
1 (225g) tin water chestnuts, drained, sliced
100g white button mushrooms, sliced
1 teaspoon crushed chillies or to taste
1/2 teaspoon salt
1 teaspoon ground black pepper
450g raw king prawns, peeled, deveined
125ml chicken stock
1 tablespoon rice vinegar
2 tablespoons Thai 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, mange-tout, mushrooms, chillies, salt, pepper and prawns to the pan. Cook, stirring, until prawns turns 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.