Braised Prawns with Vegetables 



Prawns                                                                       1 kg

Broccoli                                                                     400 g

Carrots                                                                       50 g

Ginger root                                                                50 g

Spring onions                                                             10 g

White wine                                                               20 ml

Oyster sauce                                                            40 ml

Sugar                                                                        10 g

Cornflour                                                                 20 g

Egg                                                                            1



  1. Peel and slice the carrots and ginger and cut the spring onions into 25 mm lengths.
  2. Cut the broccoli into florets 25 mm long.  
  3. Blanch these in boiling water for one minute then refresh in cold water and drain.
  4. Marinade the prawns in half of the wine, half of the sugar, salt, egg white and cornflour for 20 minutes.
  5. Cook the broccoli florets in a wok or large frying pan with salt. 
  6. Add the remainder of the wine and the sugar. 
  7. Cook for 2 minutes then put into a serving dish and keep warm.
  8. Reheat the wok, add oil and fry the prawns for 2 minutes. 
  9. Add the carrots, ginger, spring onions, the oyster sauce and cook for one minute.
  10. Thicken with the cornflour, put in the broccoli, reheat and serve in a warm dish.



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