INGRIDIENTS:
60 ml of olive oil
¼ lemon zest
1¼ Kg. Of prawns or large prawns
1 red pepper
1 yellow pepper
1 tablespoon grated fresh ginger
1 tablespoon crushed garlic
60 ml dry sherry
2 tablespoons lemon juice
2 teaspoons light soy sauce
PREPARATION:
- To make the lemon oil, heat the oil until it is warm. Add the lemon zest and let the oil cool and stand for an hour. Strain it before using.
- Peel the prawns and remove the tails, but not the heads. Remove your eyes too. With a small knife, make a deep cut along the loin of each shrimp and carefully remove the black vein that runs through it. Dry the prawns with paper towels.
- Cut the peppers in half and remove the stems and seeds. Cut them into dice of about 5 mm.
- Heat the lemon oil in a wok (round-bottomed Chinese casserole) over high heat until it begins to smoke. Add the ginger, garlic and pepper, and fry them for 1 minute, then add the prawns and fry for another minute. Add sherry, lemon juice and soy sauce and fry for 3 more minutes or until the prawns are tender. Serve hot with crusty tender bread and green salad.