450 g (1 lb) uncooked prawns, peeled and deveined
1 teaspoon salt
pinch of freshly ground white pepper
1 egg white
1 tablespoon cornflour
2 tablespoons vegetable oil
2 slices root ginger,shredded
1 dried chilli, seeded and finely chopped
2 green pepper, cored, seeded and diced
1 tablespoon soy sauce
1 tablespoon chicken stock
lemon and lime slices, to garnish
Mix together the prawns, salt pepper, egg white and cornflour.
Heat 1 tablespoon of oil in a wok until smoking, then add the prawns. Stir-fry until opaque, about 1-1/2 minutes, then remove and drain.
Add the remaining oil and reheat the wok. Add the ginger and chilli, stir-fry together for about 2 seconds, then return the prawns to the wok.
Add the peppers, soy sauce and stock. Toss over the heat and serve garnished with lemon and lime slices, if liked.