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Title: Stir-Fried Peas With Prawns
Categories: Malaysian, Seafood
Yield: 4 Servings

1 ts Rice wine
1 tb Soy sauce
1 tb Oyster sauce
1 tb Oil
8 cl Garlic; unpeeled and lightly
-bruised
150 g Medium fresh prawns; peeled
-and deveined
250 g Sugar snap peas; blanched in
-boiling water for 5 seconds
1/4 c Water or chicken stock (60
-ml)
1/2 ts Corn starch; blended in:
2 ts Water
1/4 ts Salt
1/4 ts Sugar

Preparation time: 15 minutes
Cooking time: 10 minutes

Combine the rice wine, soy sauce, and oyster sauce, and set aside

Heat the oil in a wok until very hot and stir-fry the garlic for a
few. Add the prawns and stir-fry briskly until they change color. Add
the peas and oyster sauce mixture, and stir-fry for another 30
seconds, then add water and bring to a boil. Thicken the broth with
the corn starch with salt and sugar. Serve immediately.

Recipe by The Food of Malaysia, Periplus, 2005

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