©2006 Globalavida LLC
Ingredients:
1 pound prawns or large shrimp - shelled and deveined
6 dried Chinese mushrooms - soaked in hot water for 20 minutes
1 can (15-ounces) baby sweet corn - cut in halves
1 cup peanut or other salad oil
1 Tablespoon peanut or other salad oil
1 scallion - chopped
½ cup water chestnuts - sliced
1/4 pound snow peas (Chinese peas)
Marinade:
1 Tablespoon cornstarch
1 teaspoon salt
1 Tablespoon rice wine or dry sherry
1 teaspoon white pepper
Seasoning Sauce:
¼ cup chicken broth
¼ cup mushroom juice (from soaked mushrooms)
3/4 teaspoon salt
1-1/4 teaspoon cornstarch
1 Tablespoon rice wine or dry sherry
To make marinade:
Place cornstarch, salt, rice wine, and white pepper into medium bowl and whisk together. Set aside.
Slice each prawn into halves lengthwise then add marinade, tossing to coat. Cover, and refrigerate for ½ hour.
Remove mushrooms from water reserving the water for sauce. Discard stems from mushrooms and cut caps in half. Set aside.
To make seasoning sauce:
Place broth, mushroom juice, salt, cornstarch, and rice wine in a small bowl and whisk to combine. Set aside.
Stir-Fry:
Place 1 cup oil in wok or large frying pan and pre-heat it over high heat. When oil is ready add prawns and stir-fry for 15 seconds. Remove and place on paper towels.
Remove all but 1 Tablespoon of oil from wok. Next, add scallions, mushrooms, water chestnuts, snow peas and baby sweet corn to wok. Stir-fry 1 minute. Remix seasoning sauce then immediately add to wok. Cook, stirring constantly, until sauce thickens. Add prawns, mix well. Serve immediately.
Serves 6