Prawns in lobster-style sauce

Your ingredients

Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.

• 🦐225 g raw peeled prawns, defrosted if frozen
• 🥣½ tbsp neutral cooking oil
• 🥣1 tsp minced garlic
• 🥣½ tsp minced ginger
• 🥩75 g pork mince
• 🍗240 ml unsalted chicken stock
• 🥣50 g frozen peas
• 💧1 tbsp unsalted stock instead of cooking wine
• 🥣¼ tsp salt, or to taste
• 🍯¼ tsp sugar
• 🥬A pinch white pepper
• 🥜¼ tsp sesame oil
• 🍚1½ tbsp cornflour mixed with 1 tbsp cold water
• 🥚1 egg white beaten with 1 tsp water
• 🥬1 spring onion, finely chopped

Let’s make it

1. Start the savoury base

   Pat prawns dry. Heat oil in a frying pan or wok. Add garlic, ginger and pork; break up the mince and fry until cooked through. Add prawns and stir until starting to colour.

2. Simmer the sauce

   Add stock, peas, extra stock, salt, sugar, white pepper and sesame oil. Bring to the boil, then simmer until prawns are opaque throughout and peas are fully cooked. Check the pork reaches 75°C for 30 seconds.

3. Add the ribbons

   Stir the cornflour mixture again. Pour in gradually, stirring, until the sauce coats a spoon. Drizzle in the egg white while swirling slowly, then cook until it is fully set. Scatter with spring onion and serve. The pale sauce is intentional: there is no missing dark soy sauce.