1. Peel and de-vein the prawns (shrimp) and mix with the pinch of salt, the egg white and the cornflour (cornstarch) past. 2. Top and tail the snow peas (mangatout). 3. Heat about 2 to 3 tablespoon of the oil in a preheated wok and stir fry the snow peas (mangetout) for about 1 minute and then add the salt and sugar and continue stirring for another minute, remove and place int he centre of a serving platter. 4. Heat the remaining oil, par cook the prawns (shrimp) for 1 minute and then remove and drain. 5. Pour off the excess oil, leaving about 1 tablespoon in the wok and add the spring onion and ginger to flour the oil. 6. Add the prawns (shrimp) and stir-fry for about 1 minutes, then add the soy sauce and wine or sherry and blend well and place about half of prawns (shrimp) at one end of the platter. 7. Add the chilli bean sauce and tomato puree (paste) to the remaining prawns (Shrimp) in the wok and blend well and then place the red prawns (shrimp) and the other end of the platter and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
