Garlic Prawn and Mangetout Stir-Fry

Ingredients

• 500 g raw prawns, peeled
• 6 garlic cloves, sliced
• 200 g sugar snap peas
• 5 spring onions, cut into lengths
• 2 tbsp vegetable oil
• 4 tsp Shaoxing wine
• 4 tsp light soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper

Method

1. Dry the prawns

   Pat the prawns thoroughly dry with kitchen paper. Wet prawns hitting a hot wok drop the temperature and poach in their own liquid instead of searing.

2. Have everything ready

   Cut and measure everything before the wok goes on. This dish takes four minutes from start to finish and there is no point at which you can stop to chop garlic.

3. Fry the garlic gently

   Heat the oil, add the garlic and cook for 20 seconds on a medium heat until it just turns pale gold. Garlic goes from fragrant to burnt faster than anything else in a wok.

   0 min

4. Prawns and greens

   Turn the heat to maximum, add the prawns in a single layer, then after a minute the sugar snaps and spring onions. The prawns are done the moment they curl loosely and turn opaque.

   3 min

5. Sauce and out

   Splash the wine down the side of the wok, then the soy, sesame oil and white pepper, toss twice and serve. Anything longer and the prawns tighten.