Directions

To Make

1. Marinate prawns with white pepper, cornflour, and salt. Set aside to marinate for 10 minutes.
2. Blanch the snow peas in boiling water for 30 seconds, then immediately transfer to iced water. Drain and set aside.
3. Slice the cucumber into 8mm-thick rounds. Using a small round cutter or apple corer, remove the seeds from the centre of each slice to create rings. 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 cook 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 corn flour slurry and cook until the sauce slightly thickens.
8. Remove from wok and serve hot.