Stir-Fried Prawns with Watercress

Charmaine Lu -
  • 1 tsp cornflour
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 4 tbsp chicken stock
  • Pinch of white pepper
  • 1 tsp sesame oil
  • 200g watercress, stems sliced
  • 2 tbsp veg oil
  • 3 sliced spring onions, green and white parts separated
  • Thumb-sized piece of ginger, chopped
  • 3 crushed garlic cloves
  • 1 sliced red chilli
  • 200g peeled prawns
  • Cooked noodles, to serve
  • Whisk the cornflour and soy in a bowl to make a paste, then stir in the rice wine, pepper, sesame oil and stock. Heat the veg oil in a wok and fry the spring onion whites for 1 min, then add the watercress stems, garlic, ginger and chilli. Stir-fry for 2 mins.
  • Toss the prawns into the wok along with the watercress leaves, stir fry for 30 seconds, then stir in the sauce. Bubble for 2 mins or until the prawns are pink and the sauce has slightly thickened, then serve with cooked noodles and enjoy.
20 mins
2 serving