Directions

To Make

1. Blench prawns for 1 min. in boiling water with 1 tbsp of Chinese cooking wine and ginger.
2. In another pot, blench broccoli for 1 min. in boiling water with 1 tsp of salt.
3. Arrange blenched broccoli around the plate, leaving the centre empty.
4. Heat peanut oil in a wok, add blenched prawns and give then a quick toss around.
5. Add 1 tbsp Chinese cooking wine, Lee Kum Kee chilli garlic sauce, ground white pepper and salt to taste, toss to combine and coat the prawns.
6. Add 1 tbsp of soy sauce, quickly toss around and place prawns in on the plate with the broccoli.
7. Serve immediately with steamed jasmine rice.