1 carrot, peeled, cut in halve lengthways then sliced on the diagonal
1 cup snow peas, trimmed
3 slices of ginger, bruised using the side of your knife
For the marinade
1 egg white
1 tsp cornflour
pinch of salt
2 tsp Shaoxing wine
For the sauce
1 tbsp Shaoxing wine
½ cup chicken stock
pinch of salt
pinch of sugar
1 tsp cornflour
Instructions
Peel, devein and buttefly the prawns - so cut almost the whole way through them then press down flat using the flat side of your knife
Mix the chicken and prawn with the marinade and let sit for at least 15 minutes
Now turn your attention to the vegetables, you're going to blanch them before combining with the meat
Bring some water to the boil in your wok with a dash of the oil
Blanch the carrots and white stems of the shallots for two minutes
In the last minute add the snow peas and the green shallot ends
Drain and set aside
Wipe out the wok and then dry it over the heat
Add the rest of the oil, add the ginger and then cook the chicken and prawns in batches - this splatters everywhere. I'm tempted next time to almost dry-fry it in the wok with just a smidge of oil
Discard the oil
Add the sauce to the wok and bring to the boil
Add the meat and vegetables and keep tossing until the sauce thickens.
Recipe by allconsuming at https://www.allconsuming.com.au/2015/11/chicken-and-prawn-stir-fry/