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Yin-yang prawns

Nancy Lam from Great Food Live
Nancy Lam's mouth-watering stir-fried prawns and vegetables with whisky and oyster sauce make a perfectly balanced starter

Yin-yang prawns

Method

1. Peel and de-vein the prawns, then combine in a bowl with the egg white and corn flour, adding a pinch of salt.

2. In a wok or frying pan, heat 1 tbsp of the oil on a medium heat, stir in the fine beans and spring onion, add the soy sauce and stir-fry for 1-2 minutes. Transfer to a big plate.

3. Heat the remaining oil on a medium heat, add the prawns and stir-fry until cooked. Add the oyster sauce, Jack Daniels, black pepper, capsicum and brown sugar. Stir together quickly.

4. Transfer to a separate plate and arrange to resemble the Yin-Yang sign with the fine beans.

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Serves: 4 as a starter

Prep: 20 min
Cook: 10 min

Ingredients
500g uncooked Prawns
1 egg white
1 1/2 tbsp cornflour
3 tbsp vegetable oil
180g fine French beans, topped, tailed and halved
1 tbsp chopped spring onion
1 tbsp Soy sauce
2 tsp oyster sauce
1 tbsp Jack Daniels or other whisky
1 pinch crushed black pepper
1/2 red pepper, thinly sliced
1 1/2 tsp brown sugar