Serves 6
Ingredients:
800g raw king prawns
2 young leeks, white parts only
1 fresh red chilli
3cm piece fresh ginger
3 tbsp oil
2 tsp light soy sauce
1 tbsp mirin
⅓ cup (80ml) chicken stock
1 tsp cornflour
Method:
- Peel and devein the prawns, leaving the tails intact.
- Rinse the leeks well. Cut them first into 4cm lengths and then lengthways into fine shreds. Slit open the chilli, remove and discard the seeds and cut the flesh into fine shreds. Cut the ginger into fine shreds.
- Heat a little of the oil in a wok and stir-fry the prawns in batches until just pink; remove from the wok. Add the remaining oil and stir-fry the leek, chilli and ginger over high heat for 40 seconds, then push to one side of the wok. Return the prawns to the wok and stir-fry for about 1½ minutes, or until just cooked through.
- Add the soy sauce and mirin to the pan. Mix the chicken stock and cornflour and pour in. Cook on high heat, stirring, until thickened. Serve immediately.
Nutrition per Serve:
Protein 15g
Fat 10g
Carbohydrate 3g
Dietary Fibre 1g
Cholesterol 100mg
670 kJ (160cal)
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