How to make the most of May’s best ingredients
Prawn and watercress stir-fry
A new way with watercress adds peppery notes to this saucy stir fry.
20 MINUTES | SERVES 2 | EASY | LC
cornflour 1 tsp
light soy sauce 2 tbsp
shaoxing or other rice wine 1 tbsp
chicken stock 4 tbsp made with ½ tsp of chicken powder or bouillon
white pepper a pinch
sesame oil 1 tsp
watercress 150g
vegetable oil 2 tbsp
spring onions 3, sliced, green and white parts separated
ginger thumb-sized piece, cut into matchsticks
garlic 3 cloves, grated or crushed
red chilli 1, sliced
raw peeled prawns 165g
cooked noodles or steamed rice to serve
1 Whisk together the cornflour and soy in a small bowl to make a smooth paste, then stir in the rice wine, stock, pepper and sesame oil until smooth. Cut the watercress stems into 3cm lengths, but keep the leaves whole.
Heat the vegetable oil in a work or deep frying pan over a high heat, and fry the spring onion whites for 30 seconds, then add the watercress stems, ginger, garlic and chilli. Stir-fry for 1-2 minutes or until the chilli and garlic start to smell fragrant. Toss in the prawns and watercress leaves, and toss for a
