Prep: 15 mins + 30 mins marinating time. Cooking: 10 mins. Serves 4.
- 1 lb 10 oz raw prawns
- 2 scallions, roughly chopped
- 1 tbs cornstarch
- 1 egg white, lightly beaten
- 4.5 oz sugar snap peas
- 1 small red pepper
- 1 tbs oyster sauce
- 2 tsp dry sherry
- 1 tsp cornstarch, extra
- 1 tsp sesame oil
- oil, for deep-frying
- 1/2 tsp crushed garlic
- 1/2 tsp finely grated fresh ginger
Peel prawns and gently pull out vein, starting at head end. Place prawn shells and heads and scallion in a saucepan with enough water to cover them. Bring water to a boil, then simmer, uncovered, for 15 minutes. Strain liquid into a bowl and discard shells. Reserve 1/2 cup prawn stock.
Place prawns in a bowl and add 1 teaspoon salt, stirring briskly for 1 minute. Rinse under cold, running water. Repeat salt and rinse procedure two more times, then pat dry with paper towels.
Combine cornstarch and egg white in a bowl, add prawns, and place in the fridge, covered, for 30 minutes.
Wash and string sugar snap peas. Cut pepper into thin strips.
Combine prawn stock, oyster sauce, sherry, cornstarch, and sesame oil.
Heat oil in a wok over medium-high heat until hot, and deep-fry prawns in batches until lightly golden, about 1-2 minutes. Remove from oil with a slotted spoon and drain on paper towels; keep warm.
Carefully pour off all but 2 tablespoons of oil and add garlic and ginger. Stir-fry for 30 seconds. Add peas and pepper and stir-fry over high heat for 2 minutes. Add combined sauces and cook, stirring, until sauce boils. Add prawns and stir to combine, then serve immediately.