Instructions: Peel the prawns leaving the last sector of the shell and the tail intact.

Slit open along the centre track and remove the vein.

Use only the white part of the leeks.

Rinse well and cut first into 4cm lengths and then lengthways into fine shreds.

Slit open the chilli remove and discard seeds and cut flesh into fine shreds.

Peel the ginger and cut it into fine shreds.

Heat oil in a wok and stir fry the leeks chilli and ginger over high heat for 40 seconds.

Push to one side of the pan add the prawns and stir fry for about 1 1/2 minutes until just cooked through.

Add the soy sauce and mirin or ginger wine to the pan.

Mix water chicken stock powder and cornflour and pour in.

Cook on high heat stirring until thickened.

Serves 6

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