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Szechuan prawns with sugar snap peas

Szechuan prawns with sugar snap peas
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Szechuan prawns with sugar snap peas

Ingredients

  • 1 tablespoon cornflour
  • 1 eggwhite
  • 500g green prawns, peeled, deveined
  • 1/3 cup (80ml) peanut or rice bran oil
  • 200g sugar snap peas or snow peas
  • 1 green onion (shallot) , finely chopped
  • 1 teaspoon finely chopped ginger
  • Steamed rice, green tea, to serve
  • Szechuan sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon chinese rice wine
  • 1 tablespoon chilli bean paste
  • 1 tablespoon tomato sauce
  • ½ teaspoon sesame oil
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Method

  1. Combine cornflour, eggwhite, 2 tablespoons water and ½ teaspoon salt. Add prawns, toss to coat and set aside for 10 minutes. To make Szechuan sauce, combine all ingredients.
  2. Heat half of oil in a wok on high. Stir-fry sugar snap peas for 2 minutes, until bright green. Remove and set aside.
  3. Cook prawns in remaining oil for 2 minutes, until opaque. Remove. Stir-fry onion and ginger for 10 seconds. Return prawns with Szechuan sauce and stir-fry for 30 seconds. Toss through sugar snap peas.
  4. Serve with rice and green tea.
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