Crispy Quail With Caramel Soy Sauce And Asian Slaw - Asian Slaw - Prawn & Three-Pea Stir-Fry (part 3)

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Prawn & Three-Pea Stir-Fry

·         Serves: 4 – 6 as part of a banquet

Ingredient

·         1 tbs peanut oil

·         70g lap cheong, sliced

·         2cm piece ginger, thinly sliced

·         2 garlic cloves, finely chopped

·         spring onions, sliced on the diagonal

·         16 green prawns peeled (tails intact), deveined

·         1 cup (120g) frozen peas, thawed

·         100g snow peas, trimmed

·         2 tbs rice wine

·         2 tbs soy sauce

·         25g snow pea sprouts

·         Thinly sliced long red chilli, to serve

Prawn & Three-Pea Stir-Fry
Prawn & Three-Pea Stir-Fry

 Recipe

1      Heat the oil in a wok over medium - high heat. Add the lap cheong and stir-fry for 1 – 2 minutes until crisp. Remove from wok and set aside.

2      Add the ginger, garlic and spring onion to the wok and stir-fry for 1 minute.

3      Add the prawns and cook for 2-3 minutes until they turn pink. Add the peas, snow  peas, rice wine, soy sauce and lap cheong, and stir – fry for a further 1 minute or until  vegetables are just tender. Add snow pea sprouts and chilli, then serve immediately.

 
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