8 ounces raw prawns
1 tablespoon oil
1 clove garlic, crushed
1/2 teaspoon finely grated fresh ginger
1 tablespoon oyster sauce
2 tablespoons Chinese wine or dry sherry
1/2 cup fish stock or water
2 teaspoons corn starch
1 tablespoon cold water
Shell and de-vein the prawns. Heat oil. Fry garlic and ginger on low heat until soft and golden. Add prawns and stir fry on medium heat until colour changes. Add sauce, wine or sherry, stock or water, and bring to a boil. Cover and simmer 2 minutes, then stir in the corn starch mixed with the cold water and cook, stirring, until liquid thickens and becomes clear. Serve at once with white rice.
If like, vegetables can be added to this dish. Stir fry about 3 cups mixed vegetables, or just one kind, cut into bite-sized pieces, after frying the ginger and garlic. Remove them from the pan before adding prawns and return vegetables to the pan to reheat after the sauce has been made. Vegetables and prawns must not be overcooked.
Serves 3 – 4.