Stir-Fried Prawn Balls with Broccoli

Ingredients:

600g prawns

900g Chinese broccoli*

3C oil for frying

6 1-inch sections green onion

6 slices ginger root

Mixture1(1/2T ginger wine**, 1/3t salt, 1/2 egg white, 2t cornstarch)

Mixture2(1t salt, 1/2t sugar, 1t sesame oil, 2T water, 2t cornstarch)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Remove shells from prawns; devein and rinse; drain and make 2 shallow cuts along the back side of each prawn; mix prawns with Mixture1 and let sit 20 minutes.

2)Trim any old leaves from broccoli; cut into 3-inch sections. Heat 6C water and 2t salt until boiling; cook broccoli sections 1 minute; remove and place in cold water to cool; drain.

3)Heat pan and 3T oil; stir-fry broccoli briefly; add 1/2T rice wine, 1/3t salt and 1/3t sugar; stir-fry over high heat for 30 seconds; remove.

4)Heat oil for deep-frying; deep-fry prawns over medium heat for 1 minute; remove and drain. Remove all but 1T oil from pan; reheat and stir-fry green onion and ginger until fragrant; add shrimp, broccoli, 1/2T rice wine and Mixture2; mix ingredients together and add 1/2T oil. Toss ingredients lightly to mix together and remove to serving plate; serve.

Remark:

*A mixture of rice wine and the juice of smashed ginger root.

**If Chinese broccoli is unavailable, substitute American broccoli and cut stalks into 1/2-inch thick sections.

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