Braised prawns

Braised prawns

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
750g green prawns, shelled and deveined
1 tablespoon chinese rice wine
1 teaspoon cornflour
2 teaspoons light soy sauce
125g bamboo shoots, drained
1 lebanese cucumber
6 tablespoons oil
1/2 teaspoon salt
1/2 teaspoon sugar

Method

  1. Devein the prawns and split their undersides, to prevent them from shrinking. Marinate with the wine, cornflour and half the soy sauce mixed together. Cut the bamboo shoots and cucumber into thin slices, about the same size as the prawns. Using a wok, heat 5 tablespoons oil and sauté the prawns over a high heat, until colour changes. Remove to a heated platter. Add the remaining oil and sauté the bamboo shoots and cucumber over a high heat for 2 minutes. Add the prawns, salt, sugar and remaining soy sauce. Toss until heated. Serve hot.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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