Directions

To Make

1. Marinate prawns with white pepper, cornflour, and salt, set aside for 10 mins.
2. Blanch snow peas for 30 seconds in boiling water, then immediately transfer to iced water. Drain and set aside.
3. Slice cucumber into 8mm-think rounds and use a small round cutter or huller to remove the seeds, creating a hollow ring. Thread each prawn halfway through a cucumber ring.
4. Heat oil in a wok over medium-high heat. Sauté minced garlic for 30 seconds until fragrant. Add prawns in cucumber rings and cooked until they turn pink.
5. Pour in the chicken stock and Chinese cooking wine, stir for 30-60 seconds.
6. Toss in blanched snow peas and frozen green peas and stir for 30 seconds.
7. Add in light soy sauce and oyster sauce and stir for 30 seconds. Add in cornflour slurry and cook until sauce slightly thicken.
8. Remove from wok and serve hot.