Whilst this is not strictly a vegetarian dish, it is an original Chinese dish from Peking, but over the years has been progressively refined to make it more of a western item these days. However, it is very flavorsome – just don’t overdo the tomato ketchup!
| Ingredients | Serves 4 |
| Bean Sprouts | 125 gm |
| Prawns, de-shelled, chopped | 125 gm |
| Sunflower oil | 4 tbspns |
| Garlic, crushed | 1 clove |
| Red chilli seeded, sliced | 1 small |
| Salt | 1 tspn |
| White vinegar | 2 tbspns |
| Icing sugar | ½ tbspn |
| Tomato ketchup | 1 tbspn |
| Ginger root, grated fresh | ½ tspn |
| Chicken stock | 4 tbspns |
Cooking Method
Wash the bean sprouts under cold water, then line a colander with paper towel and shake until dried.
Remove head and tail and shell of prawns, wash, dry on a paper towel and chop roughly into small pieces.
In the wok heat the oil and add the crushed garlic and stir-fry until golden brown, then scoop out the garlic and discard. Add the finely sliced chilli, then the bean sprouts and stir-fry quickly for 30 seconds.
Now add the salt, vinegar, sugar, tomato ketchup, ginger root, chopped prawn and chicken stock. Bring quickly to the boil and leave for one minute.
Serve with steamed jasmine rice.
