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Prawns with Mixed Vegetables
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Serves : 4
Preparation time :
10 minutes
Cooking time : 10 minutes
Ingredients :
4 sliced shelled raw Pacific prawns
3 teaspoons cornflour
Pinch each pepper and sugar
Salt
Good pinch Ve-Tisn
1 dessertspoon sesame oil
3 oz. carrot
3 oz. cucumber
3 oz. bamboo shoots
2-3 water chestnuts
2 tablespoon peanut oil 1/4 pint ( U.S. 2/3 cup) chicken stock (preferably hot)
1 dessertspoon water
Method :
Put the sliced prawns (black intestinal lines removed) in a basin and sprinkle them with 2 teaspoons cornflour, a pinch of salt and other seasoning and sesame oil. Mix well together.
Cut the vegetables into thin strips and season them with salt only. Fry them, moving them about, for 3 minutes in 1 tablespoon of the peanut oil. Add the stock and cook for another 3 minutes. Transfer all to a heated dish.
Wipe clean the pan and in it heat the remaining oil. Cook the prawns in the oil for 11/2-2 minutes, moving them about.
Drain the liquid from the vegetables into the pan and bring to the boil. Add 1 teaspoon cornflour, blended with the water. Bring to the boil again and simmer for 1-11/2 minutes.
Add the vegetables and turn all into a deep heated serving dish.
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