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Chili and Garlic Prawns




Source of Recipe


ninemsn


List of Ingredients




500g uncooked prawns
1 egg white
pinch salt
pinch white pepper
3 tablespoons cornflour
oil for deep frying
2 teaspoons julienned ginger
2 cloves garlic, sliced
1 chilli sliced
1 tablespoon saoshing wine
1 teaspoon sugar
chicken stock
½ cup (125ml) Chinese black bean sauce
small amount of cornflour mixed with 2 tablespoons water
2 spring onions



Recipe



Peel, de-vein and butterfly prawns, leaving tail segment intact. Wash prawns under cold water (optional).

Beat egg white until just broken up, but not frothy. Add salt, pepper and cornflour in medium bowl. Add prawns and mix well. Refrigerate 1 hour.

Pour enough oil to come 1/3 of the way up the sides of a wok. Heat until a cube of bread browns in 30 seconds. Cook prawns in batches for 1 minute or until browned and cooked through. Remove and drain on absorbent paper. (this can be done in advance - but don't refrigerate as texture will change).

Remove all but 1 tablespoon of oil from the wok. Add ginger, garlic and chilli, and cook for 20 seconds. Add wine, sugar, stock, black bean sauce and enough of the cornflour mixture to thicken the sauce. Return the prawns to the wok and toss to coat with the sauce. Toss through the shallots and serve with rice.