Chinese Seafood Recipes - Prawns with Mixed Vegetables

Ingredients

• 4 sliced shelled raw Pacific prawns

• 3 teaspoons corn-flour

• pinch each pepper and sugar salt

• good pinch Ve-Tsin (M.S.G.)

• 1 dessertspoon sesame oil

• 3 oz. carrot

• 3 oz. cucumber

• 3 oz. bamboo shoots

• 2-3 water chestnuts

• 2 tablespoons peanut oil

• 1/4 pint (U.S. 2/3 cup) chicken stock (preferably hot)

• 1 dessertspoon water

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Method:

1. Put the sliced prawns (black intestinal lines re­moved) in a basin and sprinkle them with 2 teaspoons corn-flour, a pinch of salt and other seasonings and sesame oil. Mix well together.

2. Cut the vegetables into thin strips and season them with salt only. Fry them, moving them about, for 3 minutes in ` tablespoon of the peanut oil. Add the stock and cook for another 3 minutes. Transfer all to a heated dish.

3. Wipe clean the pan and in it heat the remaining oil. Cook the prawns in the oil for 1 1/2 -2 minutes, moving them about.

4. Drain the liquid from the vegetables into the pan and bring to the boil. Add 1 teaspoon corn-flour, blended with the water.

5. Bring to the boil again and simmer for 1 - 1 1/2 minutes. Add the vegetables and turn all into a deep heated serving dish.