Peppered Prawns
Ingredients
- 750g green king prawns
- 1 small chicken stock cube
- 2 tsp. cornflour
- 115ml water
- 2 tbsp. soy sauce
- 1 tbsp. dry sherry
- 2 tbsp. tomato sauce
- 1 clove garlic, crushed
- 2 tsp. cracked black peppercorns
- 1 tbsp. honey
- 2 tbsp. oil
- 500g broccoli, cut into flowerets
- 425gr can baby corn, drained
- 1 onion, sliced
- 1 stick celery, thinly sliced
- 1 red capsicum, thinly sliced
- Corn flour, extra
- 1 tbsp. water, extra
Instructions
- Peel and devein prawns, leaving tails intact.
- Mix together the chicken stock cube, cornflour and water and set aside.
- Combine soy sauce, sherry, tomato sauce, garlic, pepper and honey in a large dish.
- Add prawns, cover, and refrigerate for several hours.
- Heat oil in a wok or large frying pan.
- Add vegetables and stir-fry for about 2 minutes.
- Add prawns and marinade to pan and cook (stirring) over high heat until prawns change colour and are cooked.
- Stir in extra cornflour, combined with extra water and cook stirring until smooth.
Serves 4-6.