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Pan-Fried Giant Prawns




Source of Recipe


Internet


List of Ingredients




8 prawns, 6 to 8-inch long prawns (from frozen 2-pound box*)
3 ounces soybean margarine
1/2 medium onion, chopped into 1/4-inch wedges
2 garlic cloves, finely chopped
2 ounces (2 tablespoons) rice cooking wine
1/2 sweet red pepper, seeds and pith removed; cut into matchsticks, 1/4-inch wide, 2 inches long
2 ounces (2 tablespoons)oyster sauce (Lee Kum Kee brand* preferred)
4 ounces (1/4 cup) ketchup
2 ounce (2 tablespoons) hot water
20 fresh basil leaves or mint leaves, stemmed
1 green onion, sliced on diagonal


Recipe



Defrost the prawns by submerging them in cold water. Drain well. Using kitchen shears, cut off legs and sharp points on the tail and head. Remove head, or leave on, if desired.

Prawns may be sliced in half, if desired.

Heat a wok or large skillet over high heat. Add the prawns and turn them over until all water has evaporated and the shells are lightly browned. Add the soybean margarine and onion to the wok or skillet, turning until the margarine melts; then stir in the garlic and cook, turning, for 1 minute. Stir in the rice wine. Add the red pepper, oyster sauce and ketchup, stirring for 1 minute. Stir in the hot water, cover and boil for 2 minutes. Remove the pan from the heat and stir in the basil or mint leaves. Pour the prawns onto a serving platter and garnish with the sliced green onion. Serves 4.