Recipe for Tiger Prawn Stirfry with Watercress and Sesame Seeds 
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Yield:
2 servings
Ingredients:
Amount Ingredient
14 x Raw shelled tiger prawns
80 gm Sesame seeds, (3oz)
2 x Egg whites mixed with 2 tsp cornflour
1 tbl Sunflower oil
2 x Cloves crushed garlic
1 bn Watercress leaves
100 gm Beansprouts, (4oz)
100 gm Cooked rice noodles, (4oz)
4 x Shallots, peeled and sliced
1 bn Freshly chopped coriander
4 x Carrots peeled and grated
1 tbl Light soya sauce
Instructions:
Instructions: Heat up a wok with a little oil.

While the oil is heating up, season the tiger prawns with a little salt and pepper and roll them in the egg whites and cornflour and then in the sesame seeds.

Add the prawns to the hot fat and fry lightly for 3-4 minutes. Turn out onto a place to rest while you make the rest of the strifry.

Heat the wok up again with a little more oil then start to add the vegetables to cook. Starting with the shallots, beansprouts, garlic, carrots, then finally the watercress.

Once all the vegetables are cooking then add the cooked rice noodles witih the soya sauce and Thai fish sauce.

Turn the stirfry out onto a plate then place the tiger prawns around and finally sprinkle with freshly snipped coriander.

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