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    Stir-fried Ginger Pork with Shiitake Mushrooms and Prawns

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    Stir-fried Ginger Pork with Shiitake Mushrooms and Prawns

    Serves: 4


    • 200g raw, shelled prawns
    • 1 bunch spring onions, finely sliced
    • 1 teaspoon ginger, finely chopped
    • 1 lime, finely grated
    • 500g minced pork
    • 5 tablespoons Kikkoman soy sauce
    • 3 tablespoons sake
    • 2 cloves garlic, finely chopped
    • 1 teaspoon sugar
    • 2 teaspoons cornflour
    • 300g shiitake mushrooms
    • 3 tablespoons vegetable oil
    • 200g pak choi, roughly sliced


    1. Clean the prawns by cutting along their back and removing the dark digestive cord. Rinse, pat dry and chop into smallish chunks. Set aside in a mixing bowl.
    2. Put the onions, ginger, lime zest, pork, 2 tablespoons soy sauce, 1 tablespoon of sake and half the garlic in a processor. Process in a few short bursts, so the mince is chopped finer but does not form a paste. Mix into the prawns and fold into 40 walnut-sized balls.
    3. Heat some oil in a large frying pan. As soon as it is sizzling hot, fry the pork balls in batches, for about 5 minutes per batch. Remove and chill until needed.
    4. Rip the mushrooms into large pieces, discarding their stems. Mix the remaining soy sauce and sake with the sugar, cornflour and 8 tablespoons of water. Set a large frying pan or wok over a high heat with the oil. When smoking hot, add the remaining garlic, mushrooms and pork balls. Stir-fry for a minute or two, then add the pak choi. After a few seconds, add the sauce mixture. Boil until it has thickened a little, then serve with steamed rice.

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