This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a wok or large frying pan, heat half the oil on high. Stir-fry prawns for 2-3 minutes until colour has completely changed. Add garlic, ginger and chilli, stir-frying for 1 minute. Remove from wok.
2.In a small jug, combine stock, soy, sherry, vinegar and sesame oil. Whisk in arrowroot until smooth.
3.In the same wok, heat the remaining oil on high. Stir-fry carrot and onion for 1 minute, then add sugar snap peas and stir-fry for a further 30 seconds.
4.Return prawns to wok with stock mixture and bring to a simmer.
5.Using a mandolin, cut daikon into thin noodles. Add to wok and toss well. Simmer for 2-3 minutes until sauce thickens and noodles are tender crisp. Serve with shredded spring onion tips.
Note
- If you don’t have a mandolin, use a julienne peeler to cut vegetables into long, thin strips.
