Chop suey aux gambas géantes

Ingrédients

• 400 g Prawns (About 14oz, king prawns, tiger prawns or shrimp, peeled and deveined)
• 1/4 tsp Salt (or salt to taste)
• 1/4 tsp Black pepper (or white pepper)
• 2-3 tbsp Oil (vegetable, sunflower, canola, peanut, or neutral flavour oil)
• 3 cloves Garlic (Roughly chopped)
• 1 Carrot (Cut thin slices)
• 10-12 Mangetout (Pinch or cut end tips ( see details in note ))
• 8-10 Mushroom (Cut thin slices)
• 100 g Bean sprout (About 3.5oz )
• 1 Red bell pepper (Cut small squares)
• 6-8 Baby corn (Cut into half lengthways)
• 2-3 Spring onions (Cut 2" pieces)
• 2 tbsp Oyster sauce (Or vegetarian stir fry sauce)
• 2 tbsp Light soy sauce
• 1/2 tsp Dark soy sauce (Optional ( see details in note ))
• 2 tsp Sugar
• 2 tsp Shao Xing wine (Optional ( see details in note ))
• 1/4 tsp White pepper
• 2 tsp Corn starch
• 6 tbsp Water
• 1 tsp Sesame oil

Préparation

1. 1

   Gather all ingredients and prepare the vegetables before cooking start. Mix all the chop suey sauce in a small bowl and set it aside.

2. 2

   Heat the large wok or pan over medium-high heat, drizzle 1 tablespoon of oil. Stir fry the prawns for 1-2 minutes then add the chopped garlic and continue cook until the garlic is slightly brown. Remove from pan and set it aside.

3. 3

   In the remaining pan, drizzle a bit more oil add the harder vegetables, carrot, and baby corn. Stir fry for 1-2 minutes and follow with the mushrooms.

4. 4

   Next, add the bell pepper, mangetout, and stir it well for another 1 minute.

5. 5

   Now, pour the sauce mixture and stir it well. Once the sauce starts to thick and glossy, place the prawns back in the wok along with bean sprouts and spring onions. Combine all ingredients evenly with the sauce until everything cooked through.

6. 6

   Transfer to serving plate and serve immediately with a plain rice or noodles.