500 gm green king prawns
3 tbsp oil
1 tsp grated ginger
1 bamboo shoot
1 stick celery
1/2 cup water
1 chicken stock cube
1 tsp cornflour
Shell prawns, make shallow cut along back of prawn and remove back vein.
Cut bamboo shoot into 1 cm slices, then cut each slice into 5mm strips. Cut celery, shallots into approximately the same size.
Cut a 1 cm slit right through prawns, along the line of the vein. Push a strip of bambaoo shoot, celery and shallot through slit in prawns.
Heat oil in wok or large frying pan, saute ginger one minute, add prawns, saute until light pink.
Combine water,, crumbled stock cube, cornfour and 2 tsp of water, add to pan, stir until sauce boils and thickens, reduce heat, simmer one minute.
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