Materials:
450 g (1 lb) uncooked prawns, peeled and deveined
4 tablespoons vegetable oil
3 slices root ginger, peeled
2 tablespoons cornflour, plus 1 teaspoon
1 teaspoon salt
pinch of freshly ground white pepper
1 tablespoon Chinese wine or dry sherry
1 egg white
225 g (8 oz) mangetout, cut in half diagonally
6 canned water chestnuts, drained and cut into thin slices
2 tablespoons water
1 teaspoon sesame oil
2 spring onions, finely chopped


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Preparation time: 10 minutes
Cooking time: about 5 minutes


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2. Heat the oil in a wok until it begins to smoke, then add the slices of ginger to flavour the oil. Remove after 30 seconds.

3. Mix together 2 tablespoons cornflour, the salt, white pepper, wine and egg white in a bowl. Toss the prawns in this mixture. When the prawns are well coated, add them to the hot oil. Turn and stir the prawns until they change colour, then remove from the wok with a slotted spoon.

4. Pour off the oil, leaving about 1 tablespoon to coat the bottom of the wok. Reheat, then add the mangetout and water chestnuts and stir-fry until they change colour. Return the prawns to the wok. Blend the remaining teaspoon of cornflour with the water and stir in to thicken the sauce.

5. When the sauce becomes translucent, add the sesame oil and spring onions. Toss all together and serve immediately.