This recipe comes from a book on authentic Malaysian recipes. Odd, in that, just before my beautiful Thai friend had let me borrow this book, I had gone to an authentic Malaysian restaurant and had some of the dishes represented, but not this one. This is easy to make and tastes very delicious.Stir-fried Peas with Prawns and Garlic
From Authentic Recipes from Malaysia
1 tsp rice wine
1 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp oil
8 cloves garlic, unpeeled and slightly bruised
150 g medium fresh prawns, peeled and deveined
250 g sugar snap peas, blanched in boiling water for 5 seconds
1/4 cup water or chicken stock
1/2 tsp cornstarch blended in 2 tsp water
1/4 tsp salt
1/4 tsp sugar
Combine the rice wine, soy sauce and oyster sauce; set aside.
Heat the oil in a wok until very hot and stir-fry the garlic for a few seconds. Add the prawns and stir-fry briskly until they change colour. Add the peas and oyster sauce mixture, and stir-fry for another 30 seconds, then add the water and bring to a boil. Thicken the broth with the cornstarch and season with salt and sugar.