INGREDIENTS: (Serves 6 - 8)

   1 kg (2.2lbs) shelled green (raw) medium-sized prawns
   3 medium onions - peeled and cut into wedges
   6 cloves garlic - peeled and chopped finely
   3 cups broccoli pieces
   3 cups cauliflower pieces
   3 medium carrots - peeled and sliced thinly, diagonally
   2 small red capicums - cut into bite-sized pieces
   1 medium green capsicum - cut into bite-sized pieces
   1 cup cut green beans [4cm (1.5") length]
   1 medium can (425gm) baby corn cuts - drained
   2 cups Sweet Chili Sauce For Chicken
   2 tsp chicken stock powder or 2 chicken stock cubes - optional
   1 tbsp cornflour/cornstarch
   1/3 cup water
   2 - 3 tbsp cooking oil
   Salt to taste (if not using chicken stock powder/cubes)


Cut each prawn along the top to de-vein, rinse if necessary, drain and set aside.

Scald sliced carrots, green beans, broccoli and cauliflower pieces for approx. 2 mins. in boiling water, drain and set aside.

Mix cornflour with 1/3 cup water until smooth.

In a large wok, (or electric frypan or large saucepan) heat oil over high heat.

Add garlic and onion wedges and stir-fry until onions are just translucent, add capsicums and stir-fry for a minute.

Add all the remaining prepared vegetables and sprinkle chicken stock powder (or crumbled stock cubes), or salt, if preferred.

Continue to stir fry until well-mixed (approx 1 min.)

Add Sweet Chili Sauce For Chicken, stir-fry to mix well, then add the prawns.

Stir-fry until prawns start to become translucent.

Re-stir the cornflour and water, drizzle over the prawns and vegetables mixture and stir-fry until the sauce is thick and glossy.

Remove from heat and serve immediately over plain steamed/boiled rice.

N.B.  Do not overcook the prawns or they will lose their succulent "crunchy" taste and become tough instead.




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