6 bean starch sheets
500 g/1 lb raw prawns
2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons peanut oil
1 teaspoon finely chopped fresh ginger
1 tablespoon oyster sauce
Soak bean starch sheets in a large dish of hot water for 20 minutes. Bring a pan of lightly salted water to the boil, take the sheets from the soaking water and drop them into the pan. Boil for 5 minutes, drain and when cool enough cut into bite-sized strips.
Shell and devein the prawns, rub well with half the salt and rinse thoroughly. Repeat. Blot prawns dry on paper towels and sprinkle with white pepper.Heat peanut oil and stir-fry ginger and prawns together just until prawns become opaque and are cooked. Turn off heat. Add oyster sauce and strips of bean starch. Serve at once.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)