It's an attractive dish which is fun for entertaining.

Materials:
450 g (1 lb) uncooked prawns, peeled and deveined
2 teaspoons salt
1 egg white
1 tablespoon cornflour
600 ml (1 pint) vegetable oil
225 g (8 oz) mangetout, peas or broccoli
2 spring onions, finely chopped
2 slices root ginger, finely chopped
2 tablespoons Chinese wine or dry sherry
1 tablespoon tomato puree
1 tablespoon chilli sauce


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Preparation time: 10 minutes
Cooking time: 7-8 minutes


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2. Heat 3 tablespoons of oil in a wok and add the remaining salt. Add the vegetables, stir-fry for about 1 1/2 minutes, then remove from the wok. Place on a warmed serving dish.

3. Add the remaining oil and reheat the wok until smoking. Add the prawns and stri-fry for about 1 minute. Remove and drain on paper towels.

4. Pour off all but 1 tablespoon of the oil and reheat the wok. add the spring onions and ginger root, followed by the prawns and wine and stir-fry for 3-4 minutes. Remove half of the prawns and arrange on top of the vegetables at one end of the dish.

5. Add the tomato puree and chilli sauce and stir to blend into the sauce. Arrange the prawns in sauce at the other end of the serving dish and serve immediately.