Ingredients
- 1 head of broccoli - separated into florets
- ¼ cup peanut oil
- 1 eschallot - finely minced
- 12 large raw prawns, peeled (tails intact) and deveined
- 1 cup chicken stock
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- ½ tsp sugar
- ½ tsp salt, plus extra for seasoning
- 2 tbsp grated ginger
- 1 tsp cornflour mixed to a slurry with 2 tbsp chicken stock
Recipe serves: 4
Method
Heat about 2 cups of water in your wok and add 1 tbsp of oil. Bring to a simmer and add the broccoli. Simmer the broccoli for about 2 minutes until tender, then remove and set aside. Drain the water and return the wok to the heat.
Add a further 1 tbsp of oil in the wok and add the eschallot, frying for a few seconds until fragrant. Add the prawns, a pinch of salt and stir-fry until the prawns are cooked through. Transfer the broccoli and prawns to a warm serving plate.
Return the wok to the heat and add the stock, Shaoxing wine, soy sauce, sugar and salt and bring to a simmer. Squeeze the juice of the ginger only into the sauce. Add the cornflour slurry and stir until the sauce is thickened. Pour the sauce over the prawns and broccoli and serve.
