Serves:4
Preparation time:15 minutes
Marinating time:30 minutes
Difficulty:Easy
Ingredients:
- 12 medium green king prawns, peeled with tails left on, digestive tract removed and prawn butterflied
- 150ml Chang’s Hoisin Sauce
- 3 tbsp. neutral oil
- 1 clove garlic, crushed
- 1 tsp. grated ginger
- 2 spring onions, white and pale green parts only cut into 1 cm slices
- ½ stalk/rib celery, cut into 1 cm slices
- ½ small red capsicum, cut into 2cm pieces
- ½ small green capsicum, cut into 2 cm pieces
- 8 ears baby corn
Method:
- Place the prawns in a bowl with 100ml of the Chang’s Hoisin Sauce and marinate, covered in the fridge for 30 minutes.
- Remove the prawns from the fridge and drain off marinade.
- Heat two tablespoons of oil in a wok until very hot and quickly stir fry the prawns until three quarters cooked through. Remove to a bowl.
- Add the remaining oil to the wok and add the garlic and ginger, cooking for just a few seconds before adding the other vegetables. Stir fry for only a minute or two so the vegetables are hot but still firm. Return the prawns to the wok with the remaining 50ml of Chang’s Hoisin Sauce, tossing to coat the prawns and vegetables.
- Serve with steamed rice. Serves four as part of an Asian banquet.
