Ingredients

• ½ lb fresh mung bean sprouts, cleaned
• ½ lb king size prawns
• 1 small carrot julienne
• 2 tablespoons light soy sauce
• 2 tablespoons oil
• ½ tablespoon sugar

Method

Heat pan over a medium heat add oil and diced garlic and fry until brown. Leave aside.
Pour soy sauce, sugar and small amount of water into a pan. Cook mixture over a low heat until sugar dissolves and then set gravy aside.
Using same pan, boil water to blanch bean sprouts for about 60 seconds.
Dish out blanched bean sprouts and pour gravy onto them. Garnish with fried garlic.
Optional extra garnishes could include spring onions and/or red chilli slices.