Crystal Prawns

Serves 4


Ingredients:

750g medium raw prawns
2 spring onions, roughly chopped
2 tsp salt
1 tbsp cornflour
1 egg white, lightly beaten
125g sugar snap peas or snow peas
1 small red pepper
1 tbsp oyster sauce
2 tsp dry sherry
1 tsp cornflour, extra
1 tsp sesame oil
oil, for deep-frying
½ tsp crushed garlic
½ tsp finely grated fresh ginger


Method:

1. Peel and devein the prawns. Place the shells, heads and the spring onion in a pan with enough water to cover them. Bring the water to the boil; simmer, uncovered, for 15 minutes. Strain the liquid into a bowl, discarding the shells. Reserve ½ cup (125ml) of the prawn liquid. Place the prawns in a glass bowl. Add 1 teaspoon of the salt and stir briskly for a minute. Rinse under cold, running water. Repeat the procedure twice, using ½ teaspoon salt each time. Rinse the prawns thoroughly the final time. Pat dry with paper towels.
2. Combine the cornflour and egg white in a bowl, add the prawns and place in the refrigerator, covered, for 30 minutes.
3. Wash and string the sugar snap peas. Cut the red pepper into thin strips. Combine the reserved prawn liquid, oyster sauce, sherry, extra cornflour and sesame oil in a small bowl. Heat the oil in a wok and deep-fry the prawns in batches, cooking for 1 to 2 minutes or until lightly golden. Carefully remove the prawns from the oil with tongs or a slotted spoon. Drain on paper towels and keep warm.
4. Carefully pour off all but 2 tablespoons of the oil (if you are keeping it to re-use, only use it for fish, as the prawn flavour will have permeated). Add the garlic and ginger to the wok and stir-fry for 30 seconds. Add the peas and pepper and stir-fry over high heat for 2 minutes. Add the combined sauce ingredients and cook, stirring, until the sauce boils and thickens. Add the prawns and stir to combine. Serve immediately.

Nutrition per Serve:
Protein 20g
Fat 3g
Carbohydrate 10g
Dietary Fibre 2g
Cholesterol 175mg
560 kJ (130cal)