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Curry-Flavor Prawns with Garlic

We were testing recipes day and night, eating up a storm. One day the kitchen was so overwhelmed with garlic aroma, that one of the recipe testers went home that night and dreamt up this wonderful recipe, which I would like to share with you. For the truly dedicaed garlic lover, double the garlic!

Curry-Flavor Prawns with Garlic
(Henry's Evergreen)


2 tablespoons oil
20-22 snow peas
8-10 whole garlic cloves, peeled
2 slickes ginger, chopped
6 oz. medium-sized prawns, shelled and deveined
8 dried black mushrooms, soaked (cut each in 3 wedges)
1/4 cup chick stock (more if necessary)
teaspoon cornstarch solution
3/4 teaspoon curry powder
1 teaspoons soy sauce
2 tablespoons white wine
Dash white pepper
cup cashews

1. Heat oil in wok over medium-high heat; stir-fry garlic for 1 minute. Add ginger and prawns and fry 1 minute. Sprinkle with stock if it becomes dry; remove prawns and garlic and set aside
2. Add mushrooms, snow peas and chicken stock to wok. Reduce heat to medium. Cover and cook 2 1/2-3 minutes. Return prawns and garlic to wok; stir in remaining ingredients except cashews and cook until thickened
3. Toss in cashews and serve immediately