Ingredients

20 fresh green prawns peeled and heads removed
Cornflour to coat
2 cups of vegetable oil
1 cup chicken stock
1 3/4 teaspoons sugar
3/4 teaspoon salt
1 tablespoon cornflour
2 large garlic cloves sliced
1 tablespoon finely chopped ginger
1 large fresh red chilli seeded and sliced
2 spring onions or shallots green and white parts diagonally sliced
1/3 cup sweet Chinese rice wine

Batter
1 egg +2 egg whites
1/4 cup cornflour
1/4 cup plain flour

Instructions

1. Butterfly, de vein, rinse, drain prawns pat dry and coat lightly with cornflour

Make batter
1. Combine egg, whites, cornflour, flour, 2 tablespoons water whisk until smooth 
2 Heat oil in wok medium-hot, dip prawns in batter fry until golden  2 minutes
3. Fry in small batches and drain on paper towel, leave 1 tablespoon of oil in wok
4. Mix stock, sugar, salt and cornflour in a bowl and set aside
5. Reheat wok over high heat add garlic, ginger, chilli, onions stir fry 20 seconds
6. Add wine and stock mixture stirring constantly until thickens becomes translucent
7. Add prawns and simmer for 1 minute and serve

Sustainability

fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.

Read more...

Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.

Read more...

Recipes

fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!