Instructions: Peel the prawns and if you are using large uncooked ones cut them to remove the fine digestive cord.

Wash them and pat dry with kitchen paper.

Slice the waterchestnuts dice the pepper and slice the spring onions diagonally into 3.5cm pieces.

Heat a wok or large frying pan.

When it is hot add the oil and stir fry the prawns for 1 minute.

Remove them with a slotted spoon and drain on kitchen paper.

Add the garlic and spring onions to the pan and stir fry them for a few seconds.

Then add the pepper and the fresh waterchestnuts if you are using them.

Stir fry for 30 seconds and then add the sauce ingredients.

Bring the mixture to the boil and simmer for 4 minutes.

If you are using tinned waterchestnuts add these now.

Boil over a high heat for another 30 seconds.

Serve immediately with steamed rice.

This is a very popular Chinese dish. The sweet and pungent flavours of the sauce combine well with the firm and succulent prawns. It is simple to make and can be served as part of a Chinese meal or on its own as a starter for a European meal.

Serves 4

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