Chinese Prawns Shrimp With Vegetables
|Unpeeled shrimp||1 Pound (2 Good Cups, 450 Gram, Prawns)|
|Soy sauce||45 Milliliter (3 Tablespoon)|
|Sherry||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), crushed/ minced|
|Chopped onion||15 Milliliter (1 Tablespoon)|
|Canned water chestnuts||7 Ounce, drained (1 Scant Cup, 200 Gram)|
|Button mushrooms||7 Ounce (3 Cups, 200 Gram)|
|Canned whole baby sweetcorn||7 Ounce, drained (Corn, 1 Cup, 200 Gram)|
|Canned green beans||4 Ounce, drained (1 Cup, 100 Gram)|
|Mung bean sprouts||4 Ounce (1 Cup, 100 Gram)|
|Red pepper strips||2 Tablespoon|
|Yellow pepper strips||2 Tablespoon|
Slit the prawns (shrimp) down the back and remove the blackish veins. Put them in a bowl and stir in the soy sauce, sherry, garlic and onion. Leave to marinate for an hour, stirring occasionally.
Stir in the remaining ingredients, cover with vented cling film (plastic wrap) and cook for 3—4 minutes, stirring once.
Garnish with pepper strips and serve hot with rice.