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Stir-fry Sengkuang with Prawns and Vegetables
Serves about 6

Ingredients:

1kg prawns, shelled, de-veined, and washed
4 medium onions finely sliced
4 cloves of garlic finely chopped
1 cube chicken stock
6 spring onions (or scallions) chopped
¼ to ½ kg French beans (depends on how much you like French beans, alternatively can mix French beans and snow peas), sliced in 25mm (1 inch) lengths
2 carrots, grated
the kernels scraped from one fresh corn cob (optional)
½ red pepper sliced in thin strips
½ green pepper sliced in thin strips
1 sengkuang grated (rinse in a sieve under running water after grating to remove some of the starch). A sengkuang also know as jicama, looks like a swede or turnip.
1 egg, beaten
Olive oil for frying.
Salt and pepper to taste

Method:

Having prepared all the vegetables and prawns, heat oil in a wok or deep pan, add the garlic and stir for 1 minute. Add prawns and stir until cooked. Remove prawns. Add all the vegetables and chicken stock and stir-fry until cooked lightly so they are still crunchy, Add back the cooked prawns to vegetables and add in beaten egg stir around until egg is cooked.

Serve hot.


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