Ingredients
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2 tablespoons vegetable oil
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1 kg prawns (raw large peeled down to the last joint and deviened, I prefer to totally peel)
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1 tablespoon garlic (minced or crushed)
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2 tablespoons fresh ginger (finely chopped or grated)
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1 cup chicken stock
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2 tablespoons light soy sauce
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4 spring onions (scallions cut into 4 cm lenghts)
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1 teaspoon cornflour (corn starch)
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1 tablespoon water
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1/8 cup basil leaves (roughly chopped)
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1/8 cup oregano leaves (roughly chopped)
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steamed rice, to serve
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1 red chile (chopped with or without seeds to your taste)
Instructions
- Heat a wok to very hot and add the vegetable oil.
- Blend water and cornflour.
- Add the prawns, garlic, ginger and chilli and stir-fry until the prawns change colour.
- Remove with slotted spoon and set to one side.
- Add the stock and bring to the boil, add the soy sauce and the blended cornflour/water mix, stir until thickens.
- Add the spring onions and the prawns and heat through.
- Fold through the herbs and serve with steamed rice.