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12 December 2012,02:16 by

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Preparation Method :

  • Peel and remove the black vein of each prawn . Place in a bowl and mix with the egg white, corn flour paste and a pinch of salt.
  • Trim the mange touts , string them, but keep the pods whole.
  • Heat 2 tablespoon of the oil in a preheated pan and stir-fry the mange touts for about 1-2 minutes.
  • Add the sugar and a little salt and continue stirring for 1 more minute. Remove and place in the centre of a warmed serving platter.
  • Add the remaining oil to the pan and cook the prawns for 2 minutes . Remove and drain.
  • Pour off about 1 tablespoon of the oil. Add the spring onion and ginger to the pan.
  • Return the prawns to the pan and stir-fry for 1 more minute, then add the soy sauce and rice wine or dry sherry. Blend the mixture thoroughly.
  • Transfer half the prawns to one end of the serving platter.
  • Add the chili bean sauce and tomato puree to the remaining prawns in the pan. Blend well and place the "red" prawns at the other end of the platter. Serve hot.


  • 500 grams raw prawns (shrimp)
  • ½ egg white
  • 1 tablespoon corn flour ,mixed to a paste with 10 ml water
  • 175 grams mange touts (snow peas)
  • 650 ml Cooking oil
  • 1 teaspoon light brown sugar
  • 1 tablespoon finely chopped spring onion (scallion)
  • 1 teaspoon finely chopped fresh root ginger
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon chili bean sauce
  • 1 tablespoon tomatos puree (paste)
  • Salt

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