Chinese prawn with bean sprouts


Whilst this is not strictly a vegetarian dish, it is an original Chinese dish from Peking, but over the years has been progressively refined to make it more of a western item these days.  However, it is very flavorsome – just don’t overdo the tomato ketchup!

IngredientsServes 4
Bean Sprouts125 gm
Prawns, de-shelled, chopped125 gm
Sunflower oil4 tbspns
Garlic, crushed1 clove
Red chilli seeded, sliced1 small
Salt1 tspn
White vinegar2 tbspns
Icing sugar½ tbspn
Tomato ketchup1 tbspn
Ginger root, grated fresh½ tspn
Chicken stock4 tbspns

Cooking Method

Wash the bean sprouts under cold water, then line a colander with paper towel and shake until dried.

Remove head and tail and shell of prawns, wash, dry on a paper towel and chop roughly into small pieces.

In the wok heat the oil and add the crushed garlic and stir-fry until golden brown, then scoop out the garlic and discard.  Add the finely sliced chilli, then the bean sprouts and stir-fry quickly for 30 seconds.

Now add the salt, vinegar, sugar, tomato ketchup, ginger root, chopped prawn and chicken stock.  Bring quickly to the boil and leave for one minute.

Serve with steamed jasmine rice.