Ingredients
Serves 4-61 tbsp vegetable oil
1 large clove garlic, finely chopped
12 raw king prawns, peeled, cleaned and de-veined with tails intact
2 tbsp Beef Stir-fry Sauce (see below)
200g snow peas, topped and tailed
Ground black pepper and steamed rice, to serve
‘Beef’ Stir-fry Sauce (also delicious with pork, chicken and seafood)
Makes about 1.2 litres
250g granulated white sugar
100ml fish sauce
100ml soy sauce
1 teaspoon ground white pepper
Method
Heat oil in a wok over high heat until nearly smoking.
Add chopped garlic and cook for 15-20 seconds or until golden.
Add prawns and toss for 1 minute, then add stir-fry sauce and continue tossing for 1-2 minutes.
Add snow peas and stir-fry for another 3 minutes.
Transfer prawns and snow peas to a serving plate and cook sauce over high heat until syrupy, then pour over prawns.
Season to taste with ground black pepper then serve immediately with steamed rice alongside.
To make the Stir-fry sauce
Place all ingredients in a saucepan and add 1 litre of water.
Bring to the boil over high heat, stirring until sugar is dissolved.
Cool and transfer to an airtight container, then store in the refrigerator for up to 2 months.