Cooking time : 25-30 Minutes
Serves 4
Ingredients:
500g (1lb) green king prawns
3 tablespoons oil
1 teaspoon green ginger
1 bamboo shoot
1 stick celery
4 shallots
3 slices ham
½ cup water
1 chicken stock cube
1 teaspoon corn flour
2 teaspoons dry sherry
Method:
1. Shell prawns, make shallow cut along back of prawn and remove back vein.
2. cut bamboo shoot into 1cm (½in) slices, then cut each slice into 5mm (¼in) strips. Cut celery, shallots and ham into strips approximately the same size.
3. Cut a 1cm (½in) slit right through prawns, along the line of the vein. Push a strip of bamboo shoot, celery, shallot and ham through slit in prawn.
4. Heat oil in wok or large frying pan, sauté ginger one minute, add prawns, sauté until light pink. Combine water, crumbled stock cube, corn flour and sherry, add to pan, stir until sauce boils and thickens, reduce heat, simmer one minute.
