Name: Prawn and three-pea stir-fry
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1
Cuisine: asian
Ingredients: 18.20 gm peanut oil; 70g lap cheong (see notes), sliced; 2cm piece ginger, thinly sliced; 2 garlic cloves, finely chopped; 3 spring onions, sliced on the diagonal; 16 green prawns peeled (tails intact), deveined; 120g pea; 100g snow peas, trimmed; 40.00 ml rice wine; 42.00 gm soy sauce; 25g snow pea sprouts (see notes); Thinly sliced long red chilli, to serve

Prawn and three-pea stir-fry

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Prep Time:
5 minutes

Cook Time:
8 minutes

Total Time:
13 minutes

Whip up a colorful Cantonese feast with this delicious prawn and Chinese sausage stir-fry!

Ingredients:

18.20 gm peanut oil
70g lap cheong (see notes), sliced
2cm piece ginger, thinly sliced
2 garlic cloves, finely chopped
3 spring onions, sliced on the diagonal
16 green prawns peeled (tails intact), deveined
120g pea
100g snow peas, trimmed
40.00 ml rice wine
42.00 gm soy sauce
25g snow pea sprouts (see notes)
Thinly sliced long red chilli, to serve

Instructions:

In a wok over medium-high heat, heat the oil until shimmering. Add the lap cheong and stir-fry until crisp, about 1-2 minutes. Remove from wok and set aside.
Sauté ginger, garlic, and spring onion in the wok for 1 minute. Introduce prawns and cook for 2-3 minutes until pink. Toss in peas, snow peas, rice wine, soy sauce, and lap cheong. Stir-fry for another minute until veggies are tender. Finally, sprinkle with snow pea sprouts and chili. Serve promptly.

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