Kathy Man's Recipe

Sauteed Prawns with Peach

Ingredients:

10 oz - Medium sized frozen prawns

7 oz - canned peach in light syrup, drained

3-1/2 oz - Celery (sliced slantwise)

2 stalks - Spring onion (green only), cut into 1-1/2 inch length

4 slices - Ginger

2 cloves - Garlic, minced

2 - Shallots, finely sliced

Shrimp Marinade:

1/4 tsp - Salt

Dash - White ground pepper

1 tsp - Eggwhite

3/4 tsp - Cornstarch

Sauce:

1/3 tsp - Salt

1/4 tsp - Sugar

Dash - White ground pepper

1/4 tsp - Sesame oil

1/4 tsp - Cornstarch

3 Tbsp - Chicken stock (3 Tbsp water mixed with 1/4 tsp chicken broth mix)

Method: Place frozen prawns in a colander. Defrost by running cold water over. Shell prawns. Slit along centre of backs and remove dark veins if any. Place prawns in a colander and add 1 Tbsp cornstarch. Mix well. Rinse prawn under cold running water and pat dry with kitchen towel. Mix with marinade ingredients and set aside. Mix the sauce ingredients and set aside. Heat the wok. Add oil and when hot, deep fry prawns for 1 minute. Remove and drain well. Pour off the oil and reheat the wok. Sauté garlic, shallots and ginger in 1/2 Tbsp oil for 1/2 minute. Then add celery. Stir fry for about 1 minute. Return prawns and peaches to the wok. Fry until heated through. Add sauce gradually and keep stirring until the peaches and prawns are well coated with a light glaze. Add spring onion and stir fry briefly. Add 1 tsp wine. Serve hot.

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