|
225 g
11/2
tablespoon
6
115 g
2
tablespoons
11/2
tablespoon
1 teaspoon
115 ml |
sugar snap peas
vegetable oil
cloves garlic with skins on, lightly
bruised
raw peeled medium prawns
light soy sauce
oyster sauce
rice wine
fish stock or water mixed with 1 teaspoon
corn flour
freshly ground black pepper (optional) |
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Method :
Add sugar snap peas to a pan of
boiling water. Boil for 5 seconds then drain
thoroughly. Heat oil in a wok or large frying
pan over high heat. Add garlic and stir fry for a few
seconds. Add prawns and stir fry until they
turn pink. Add sugar snap peas, soy sauce,
oyster sauce and rice wine. Stir fry for 30 seconds. Stir in corn flour mixture and
bring to the boil, stirring. Add black pepper, if wished, and
serve.
Serves 4
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