Peppered Prawns

750gr green king prawns

1 small chicken stock cube

2 tsp. corn flour

115ml water

2 tbsp. soy sauce

1 tbsp. dry sherry

2 tbsp. tomato sauce

1 clove garlic, crushed

2 tsp. cracked black peppercorns

1 tbsp. honey

2 tbsp. oil

500gr broccoli, cut into flowerets

425gr can baby corn, drained

1 onion, sliced

1 stick celery, thinly sliced

1 red capsicum, thinly sliced

Corn flour, extra

1 tbsp. water, extra

• Peel and devein prawns, leaving tails intact.

• Mix together the chicken stock cube, corn flour and water and set aside.

• Combine soy sauce, sherry, tomato sauce, garlic, pepper and honey in a large dish.

• Add prawns, cover, and refrigerate for several hours.

• Heat oil in wok or large frying pan.

• Add vegetables and stir-fry for about 2 minutes.

• Add prawns and marinade to pan and cook (stirring) over high heat until prawns change colour and are cooked.

• Stir in extra corn flour, combined with extra water and cook stirring until smooth.

• Serves 4-6.