This is a very good recipe. I made this tonight, and everyone enjoyed it. I did feel it was a bit too spicy; I know this is a personal taste, but I also fed the stir fry to three grown men (big guys), and they, too, thought it was a bit too spicy. The spice snuck up on you. You first taste the sweet, and then the heat hits you. This really is an excellent recipe, I just will use about 1/4 tsp. of crushed red pepper next time. Thanks for sharing!
We LOVED it! For the marinade, I used chinese rice vinegar instead of dry sherry, used fresh grated ginger instead of powder and added an extra generous pinch of red pepper flakes! For some reason, there wasn't much sauce left in the wok to thicken so I added in 1/2 cup chicken stock followed by the cornflour mixture (I mixed 1 tsp cornflour in 1 tsp water). This was perfect for us since the sauce was just enough to coat the prawns and veggies. Thank you, Clare, for sharing another one of your wonderful recipes, definitely will be making it again! Made for PAC Spring '08.