A recipe from the Phillipines which i found in Madhur Jaffrey’s “Far Eastern Cookery”.
Ingredients
- 12 oz mange tout
- 3 plump garlic cloves peeled and finely chopped
- 1 oz onion peeled and finely chopped
- 4 medium raw unpeeled prawns peeled and deveined
- 3 tbsps olive oil lightly beaten
- 1/2 tsp salt
- 4 tbsps stock
- freshly ground black pepper
Servings:
Instructions
- Snap the stem off of each mange-tout and drag it along the backbone of the pod to string it if needed.
- Cut the prawns crosswise into 1/4 inch pieces.
- Heat the oil in a wok over a medium high heat. Put in the garlic and onion and stir for about 30 seconds until golden.
- Add the prawns, stir for 30 seconds then add the mange-tout and stir for 30 seconds more.
- Add the salt, stir to mix then add the stock. Cover and cook on a medium high heat for about 90 seconds until the vegetables are just done.
- Sprinkle the black pepper over the top, mix, then serve immediately.
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