posted on Nov, 7 2005 @ 01:33 AM
1 kilo (2 pounds) uncooked prawns (shrimp) peeled with tails intact
6 cloves of garlic (crushed)
1/2 to full cup of cream
fresh parsley chopped
1 onion chopped
1 buk choi or chinese cabbage chopped
1 red or green pepper chopped
1 teaspoon of stock (dried) = vegeta
good quality oil = peanut or olive
in a wok combine oil, garlic onion, chinese cabbage, parsley and pepper and then stir.
add shrimp and stock and stir until turning orange
add cream and stir until meat is orange and ready to eat
serve with fresh ribbon pasta
*the amount of cream you use varies to taste, some people like it very rich and add more cream, some only like a little bit.