Gai choy chow har kau

Gai choy chow har kau

Stir-fried prawns with mustard cabbage

By
From
The Complete Asian Cookbook
Serves
3-4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 tablespoons peanut oil
1 garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
250g raw large prawns, peeled and deveined
1 head chinese mustard cabbage, chopped
1 tablespoon light soy sauce
1 tablespoon chinese wine or dry sherry
1/4 teaspoon five-spice powder
1/2 teaspoon salt
1 1/2 teaspoons cornflour

Method

  1. Heat the oil in a wok or large heavy-based frying pan over high heat. Add the garlic, ginger, prawns and mustard cabbage and stir-fry for 2 minutes, stirring constantly. Combine 1 tablespoon water with the soy sauce, then mix in the wine, five-spice powder and salt. Add to the wok, stir through to coat the prawns and cabbage, then cover and simmer for 5 minutes.
  2. In a small bowl, combine the cornflour and 1 tablespoon cold water and stir to make a smooth paste. Add to the wok and stir until the sauce boils and thickens, about 1 minute. Serve immediately with rice or noodles.

Note

  • If buying frozen prawns that are already peeled, 125 g will be sufficient for this dish.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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