This is a lovely, healthy way to prepare prawns and is packed full of flavour and vegetables.
1 iceberg lettuce
240g prawns, chopped into small pieces (frozen weight)
1 tsp salt
1 tsp sugar
1 tbsp egg white
1 tbsp cornflour
2 garlic cloves, minced
2 inch piece ginger, minced
80g onion, finely diced
80g bamboo shoots, finely chopped
80g water chestnuts, finely chopped
2 sticks celery, finely diced
½ cup carrot, finely diced
1 tbsp oyster sauce
1 tbsp soy sauce
2 tbsp oil
Wash the lettuce, remove the stem and separate the lettuce leaves carefully trying not to tear them too much. Place in ice water to stay crisp until serving.
Mix the prawns in a bowl with the salt, sugar, egg white & cornflour and leave for 10 minutes
Heat the oil in a wok and fry the ginger, garlic & onion until soft. Add the water chestnuts, bamboo shoots, and fry for another few minutes.
Next add the marinated prawns, mix well and cook for a couple of minutes before mixing in the carrot and celery. Finally stir soy sauce & oyster sauce.
Dry the lettuce leaves and serve on the side of the stir-fried prawns.