Total cooking and preparation time approximately 10 minutes

Serves 4

Ingredients

2 tbsp sunflower or vegetable oil
14 oz tin stir-fry vegetables, drained
1 fresh red chilli, finely chopped
1 large or 2 small spring onions, chopped
1 tbsp cornflour
8 oz small prawns
¾ pint chicken stock
1 tbsp dry sherry
1 tbsp dark soy sauce
2 tbsp red wine vinegar

Method

1. Heat the oil in a very hot wok and stir-fry the vegetables, chilli and spring onions for about 2 minutes.
2. Lower the heat, then stir in the cornflour until well combined
3. Add the prawns, stock, sherry, soy sauce and red wine vinegar and stir for about another 2 minutes, until thickened.
4. Serve with prawn crackers.