Celery, Shiitake Mushroom and Prawn Ball Stir-Fry

Why people make this dish

When fresh prawns are plentiful and affordable after the fishing season reopens, Nourilo likes to make this simple stir-fry. There is nothing complicated about it — celery, soaked shiitake mushrooms and velveted prawn balls — but the technique of briefly blanching the prawns in water before tossing them back in the wok makes all the difference: the prawns come out beautifully crisp rather than rubbery. In traditional food therapy, prawns are associated with nourishing the kidneys and strengthening bones and tendons, while celery adds a pleasant bitter-herbal note and is valued for supporting the liver. It is a genuinely satisfying everyday dish.

Method

1. Use your fingers or a small knife to pull away the tough fibrous strings from the celery stalks. Wash thoroughly and cut into bite-sized pieces.
2. Soak the dried shiitake in warm water until fully softened; remove the tough stem and cut into pieces. (Optional but recommended: toss the softened mushrooms with a small pinch each of oil and sugar; let sit 10 minutes — this makes them more fragrant and silky.)
3. Devein the prawns. Mix with egg white, a pinch of salt, white pepper and cornstarch; let marinate for 10 minutes.
4. Bring a small pot of water to the boil. Drop the marinated prawns in and blanch briefly until just about 70% cooked — they will turn pale pink. Remove immediately, rinse under cold water and drain. (This gives the prawns a crisp, springy texture.)
5. Heat oil in a wok over high heat. Add minced ginger and garlic and stir briefly until fragrant.
6. Add the celery and shiitake mushrooms; stir-fry for 1–2 minutes until beginning to soften.
7. Return the prawns to the wok; splash in the cooking wine. Add seasoning and toss everything together for another minute.
8. Plate and serve immediately.

Nourilo’s Tips

• The trick to restaurant-quality prawn texture at home is the brief blanching in boiling water followed by a quick rinse under cold water. Restaurants use a technique called “oil-blanching” (pao nen you), but that requires a large quantity of oil — blanching in water is a great home alternative that gives almost the same result.
• For the shiitake: if you soak the rehydrated mushrooms briefly in a little oil and sugar before cooking, they will be far more fragrant and silky in the finished dish.
• If celery is not available, asparagus, snap peas, mange-tout or broccoli are all excellent substitutes — anything with a fresh, crisp texture works well.
• Marinating the prawns adds flavour and helps them hold their shape during cooking — do not skip this step.