Hot Pepper Prawns
1 lb Lge prawns
1 t Salt
2 ts Cornstarch
2 ts Sesame oil
2 tb Oil
2 Fresh chiles -- seeded and coarsely chopped
1 tb Chinese fermented black beans
2 tb Garlic -- coarsely chopped
4 tb Green onions - coarsely chopped
3 tb White rice vinegar
2 tb Dark soy sauce
1 tb Sugar
2 ts Cornstarch mixed with 2 t water
Peel the prawns and discard the shells. Using a small sharp
knife split the prawns partially and remove the fine digestive
cord. Pat the prawns dry with paper towels and combine with the
salt, cornstarch and sesame oil and mix well. Heat a wok or
large frying pan until it is hot. Add the oil and prawns.
Stir-fry for 1 minute. Remove the prawns with a slotted spoon.
In the remaining oil, add the chiles, black beans, garlic and
green onions. Stir-fry for 20 seconds and add the vinegar, soy
sauce and sugar. Stir in the cornstarch mixture and return the
prawns to the wok.Cook for another 2 minutes and serve at once.
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