Sai lan far chow har kau

Sai lan far chow har kau

Coral and jade prawns

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
12-16 raw large prawns, peeled and deveined, tails left intact
300g broccoli, broken into small florets with stems attached
1 tablespoon peanut oil
1/2 teaspoon fresh ginger, finely grated
1/4 teaspoon salt
1 tablespoon chinese wine or dry sherry
1 1/2 teaspoons cornflour
1 tablespoon pickled ginger

Method

  1. Using the point of a sharp knife, make a small slit through the prawn from its underside to the deveined upperside. Pass the end of one broccoli stem through the slit in the underside of the prawn so that the floret rests within the curve of the prawn.
  2. Heat the peanut oil in a wok or large heavy-based frying pan over high heat. Add the ginger and prawns threaded with broccoli and stir-fry for 2 minutes. Add the salt, wine and 80 ml water to the wok, reduce the heat to low, cover, and simmer for 3 minutes.
  3. Push the prawns to one side of the wok. In a small bowl, combine the cornflour and 1 tablespoon cold water to make a smooth paste, then add to the wok and continue stirring until the sauce thickens. Serve immediately, garnished with pickled ginger and accompanied by white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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