red chillies
(finely chopped)
as many as you can handle
1 medium onion
sliced (optional)
1 tablespoon
chicken stock
1 teaspoon sesame
oil
Method:
Mix together the egg whites, 75 grams
cornflour, 1 teaspoon of salt and the dry sherry. Coat the prawns
uniformly.
Heat the oil to sizzling point in a wok. Add
the prawns and stir fry for two minutes or until lightly cooked. Do
not overcook. Remove prawns from pan, drain oil and place on absorbent
kitchen paper towels.
Pour most of the oil, leaving about 1
tablespoon to coat the bottom of the wok. Reheat the wok. Quickly stir
fry the sliced onions if included. Add the tomato paste, white pepper,
remaining salt and sugar. Return the prawns to the wok along with the
finely chopped spring onions, crushed ginger and chopped red chillies.
Stir fry for 1 minute.
Blend the remaining cornflour with the chicken
stock and stir into the wok to thicken the sauce.
Pour onto a plate and sprinkle with the sesame
oil. Serve with rice and stir fried bok choy.
Enjoy and see yourself in l'hotel Chinois
Maurice.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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