Uncle Al’s Stir Fried Prawns

Got a wok for Christmas? Don’t know what to do with it? Well, read this snazzy recipe, pop down to Sainsbury’s and Bobs your uncle! (Well, Al’s your uncle actually. And, don’t you forget it. You’d all starve without me).


## Needs:

* 1 small barrel of Fullers London Pride
* 1lb of shelled prawns
* 6 spring onions
* 5 tbsp water
* 4 tsp soy sauce
* 5 tbsp oil
* 3 tsp corn flour
* 2oz mangetout or shelled peas
* 1 tsp salt
* Half tsp ground ginger
* 1 tsp paprika
* 8oz can of straw mushrooms
* 2 tbsp dry sherry
* Small can of sweetcorn
* 2 oz blanched almonds
* 12oz Chinese cabbage

## Do this

Cut the cabbage into 2 inch pieces and the spring onions into 1 inch pieces. Mix the water, corn flour and soy sauce. Heat the oil in a large frying pan and fry the almonds until slightly brown, stirring frequently. Remove and drain well. Stir fry the cabbage, spring onions, mange tout and sweetcorn with 1 tsp of salt for 2 minutes until the vegetables are tender, but still slightly crisp. Stir 2 tbsp of the corn flour into the vegetables and cook until it thickens and coats the vegetables.

Have a slurp of London Pride.

Remove to a serving dish and keep hot. Put the remaining oil in the pan and the prawns, ginger and paprika, along with the remaining salt. Stir fry for 3-4 minutes until the prawns are heated thoroughly. Add the mushrooms, sherry and remaining corn flour mixture. Stir fry for a further 3-4 minutes until the mixture thickens and coats the prawns. Spoon the prawn mixture over the vegetables and sprinkle with almonds.

Finish the London Pride.