Ingredients
50g shrimps
200g baby marrows
10g ginger
5g garlic
5g onions
5g spring onions
pinch of salt
pinch of sugar
pinch of black pepper
5g cornflour
1 litre vegetable oil

Method

Dissolve the cornflour in half a cup of water and leave to set for at least half an hour. Boil the baby marrows for two minutes. Drain and set aside.

Heat the oil in a pan. Add the ginger, garlic, onion and spring onions and fry for 30 seconds. Add the shrimps and cook for one minute. Then add the baby marrows, with the sugar, salt and black pepper and cook for another minute. Pour the soaked cornflour and heat until it evaporates.

Jerry Feng is a Culinary consultant and owner, Mandarin Restaurant, Mellieħa.

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