A lovely dish to go perfectly with some rice or noodles. Full of zing, this dish is sweet and crunchy and full of meaty king prawns, what more can one ask for? Give it a try with your friends or family!
Time: Prep 10 mins / Cooking 8 mins
Prepare vegetables before beginning cooking instructions
Prepare the stock
Prepare cornflour mixture
Ensure you have taken off the shell off your king prawns and that they are cooked. If you have bought them raw, take off its shell, boil some water in a pan and boil the king prawns for about two minutes until pink. TIP: If the king prawns are grey in colour they are raw, if they are pink they have been pre-cooked. Also make sure you lay the prawn flat and make a cut down its side and take out its intestines. You will see this as a black line running down the side of the king prawn.
Heat oil in a wok, on high heat until hot.
Add garlic, green pepper, carrots, mushrooms and bamboo shoots and water chestnuts and fry for one minute
Add king prawns and beansprouts and fry for two minutes
Pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil.
Then gradually add the 2 tablespoons of cornflour mixture. Once this mixture is well incorporated the sauce should thicken. See our How To section on thickening sauces for more details on this.
Lastly add in salt, soya sauce and oyster sauce and serve.