If you like, and we do, you can make the same stir fry using scallops, it's so good.
As the recipe only feeds 2-3 people and I have 5 people in my family, I actually get one other member of my family, usually one of my kids, and we cook both a scallop and a prawn version on the same night in two small woks side by side. It only takes a few minutes to cook, and they quite enjoy cooking. I haven't mastered Asian cooking, so am scared to just double their recipes, so I do it this way. If you don't have a wok, a frying pan will do. Or you could simply add a few more extra pieces of prawn, there is enough sauce to do so.
So if you are looking for a quick mid week meal idea, this is so good and so easy to make.
2 tablespoons vegetable oil
12 green prawns, peeled and deveined
1 knob of ginger, finely minced
3 cloves of garlic, finely sliced
200g snow peas, trimmed
2 tablespoons soy sauce
1 tablespoons Shaoxing wine
2 tablespoons sugar
½ teaspoon sesame oil
1 tablespoon hot chilli sauce
1-2 teaspoons cornflour
Combine 1 tablespoon of the oil with the prawns and ginger in a small bowl.
In another bowl whisk together all of the sauce ingredients.
Heat a wok over high heat and add the remaining oil and the garlic, mix for 30 seconds, add the prawns. Once the prawns start to change colour (1-2 minutes) add the snow peas, followed by the sauce. Stir constantly until the sauce thickens.
Serve with steamed rice.
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