Ginger prawns with sugar snaps
Salt reduced chicken stock
¼ cup(s), (60ml)
1 tbs, red variety
250 g, (buy 500g shelled), peeled, deveined, tails in tact
1 tbs, finely grated
Sugar snap peas
300 g, trimmed
1 medium, thinly sliced
- Combine stock, miso, sherry, sriracha and sugar in a small bowl. Set aside.
- Pat prawns dry with paper towel. Heat oil in large wok over high heat. Add prawns in an even layer. Cook undisturbed for about 1 minute, until they begin to sear. Add ginger and stir-fry for about 30 seconds, until prawns are lightly browned but not cooked through.
- Add peas and capsicum, stir-fry for about 30 seconds. Stir cornflour into stock mixture until smooth, then add to wok. Continue stir-frying for 1-2 minutes, or until liquid boils and thickens slightly and prawns are cooked.