Bamboo Prawns

• 500 g extra large prawns, peeled
• 1 bamboo shoot
• 1 zucchini
• 1 small red pepper
• 1 carrot
• 3 slices ham, thickly sliced
• 1 chicken stock cube
• 1 tsp cornflour
• 2 tsp dry sherry
• 3 tsp groundnut oil
• 1 tsp grated root ginger.

Cut the bamboo shoots into 1 cm slices, and then cut each slice into 5 thick strips.

Cut zucchini, red pepper, carrot and ham into strips about the same size.

Cut a 1 cm slit right through the prawn, along the line of the vein.

Push a strip of bamboo shoot, pepper, zucchini, carrot and ham through the slit in the prawn.

Dissolve the stock cube in the water and add the cornflour and sherry.

Heat the oil in the wok at setting 5. Reduce the heat to setting 4 and saute the ginger for 1 minute.

Add the prawns. Fry for a few minutes.

Add the stock mixture and stir until sauce boils and thickens.

Simmer for 1 minute.