World Cuisine

  • 250 g (8 oz) raw prawns
  • ½ tablespoon black sesame seeds
  • 1½ tablespoons sunflower oil
  • 2–3 garlic cloves, finely chopped
  • 200 g (7 oz) water chestnuts, drained and thinly sliced
  • 125 g (4 oz) mangetout, trimmed
  • 2 tablespoons vegetable stock, seafood stock or water
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce

Prepare the prawns (see page 13).

Dry-fry the black sesame seeds in a small pan for 1–2 minutes or until they are fragrant, then set them aside.

Heat the oil in a wok or large frying pan and stir-fry the garlic over a medium heat until it is lightly browned.

Add the prawns, water chestnuts and mangetout and stir-fry over a high heat for 1–2 minutes. Add the stock, soy sauce and oyster sauce and stir-fry for another 2–3 minutes or until the prawns open and turn pink. Stir in the fried sesame seeds and serve immediately.

Like This? Try These
More on Food