2/3
lb. tiger prawns
Marinade
for shrimp:
1
1/2 tsp. sherry
1/2
tsp. salt
1/2
tsp. grated ginger
1
1/2 tsp. cornstarch
1
tsp. water
Seasoning:
1
Tb. chicken broth
3
Tb. water
1/2
tsp. cornstarch
3
Tb. oyster sauce (very important)
1
Tb. hoisin sauce
also
needed:
1/2
cup vegetable oil
1
clove garlic, pressed or minced
1/4
tsp. salt
1/2
lb. snow peas
Shell
and devein prawns. Rinse and pat dry with a paper towel. Combine
marinade
in medium bowl. Add prawns and mix well. Let stand 30 mins.
Heat
wok over medium heat, add oil, and stir fry garlic for 15 secs. Add
prawns
and stir fry until pink. Remove from wok, and place on plate.
Add
salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning
sauce
and stir slightly until think and bubbly. Add cooked prawns. Stir
to coat everything
with sauce. Serve hot with cooked rice.