Ingredient and Portion
Assorted Vegetables With Prawns 什錦蝦仁
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Prawn 1 catty
Corn 2 taels
Water chestnut 4 nos.
Green pepper 1 no.
Red Pepper 1 no.
Chinese mushroom 2 nos.
Corn 2 taels
Water chestnut 4 nos.
Green pepper 1 no.
Red Pepper 1 no.
Chinese mushroom 2 nos.
Seasoning
Sugar 1 tsp
Salt 1/2tsp
Cornflour 1 tsp
Pepper dash
Chinese wine 1 tsp.
Sauce:
Pepper dash
Cornflour 1 tsp.
Light soya sauce 1 tsp.
Sesame oil 1/4 tsp.
Stock 2 oz.
Salt 1/2tsp
Cornflour 1 tsp
Pepper dash
Chinese wine 1 tsp.
Sauce:
Pepper dash
Cornflour 1 tsp.
Light soya sauce 1 tsp.
Sesame oil 1/4 tsp.
Stock 2 oz.
Method
1. Shell and de-vein prawns. Wash and dry. Season prawns for 10 minutes.
2. Skin and dice water chestnut. Remove seeds and dice green pepper and red pepper. Soak mushroom and dice.
3. Par-boil corn, water chestnut and mushrooms in boiling water for 3 minutes. Drain.
4. Par-boil prawns in oil.
5. Heat wok. Add 2 tbsp oil. Stir-fry assorted vegetables and prawns. Add in sauce and stir well. Serve.
2. Skin and dice water chestnut. Remove seeds and dice green pepper and red pepper. Soak mushroom and dice.
3. Par-boil corn, water chestnut and mushrooms in boiling water for 3 minutes. Drain.
4. Par-boil prawns in oil.
5. Heat wok. Add 2 tbsp oil. Stir-fry assorted vegetables and prawns. Add in sauce and stir well. Serve.
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