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Chinese Recipe - Pan-Fried Freswater Prawns with Special Sauce
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10 Servings
This dish of prawns dry-fried in a sweet, slightly sticky sauce.
Ingredients:
- 5 medium-sized freshwater prawns, weighing about 1.5kg
- 1 red chilli, thinly sliced
- 13g young ginger, thinly sliced
- 10g garlic, thinly sliced
- 40g onion, cut into 5cm lengths
Seasoning:
- 2 tbsp superior soy sauce
- 3 tsp sugar
- 3 tsp chicken stock powder
- 1 tbsp oyster sauce
- 2 tsp dark soy sauce
- 2 tsp Shao Hsing wine
- 1 tsp sesame oil
- 3 tbsp superior stock
- potato starch, mixed with a little water
Directions:
- To prepare prawns: Remove the prawn heads and rinse. Cut a line down the back of the prawns, devein and halve them. Drain and set aside.
- To cook prawns: Heat oil in a wok and deep fry the prawns until 70% cooked. Remove and drain excess oil.
- Stir fry the chilli, young ginger, garlic and onion in the wok until fragrant.
- Add the semi-cooked prawns and seasonings. Continue stir frying the prawns until they are cooked.
- Add a little potato starch mixture to thicken the sauce. Dish out and serve immediately.
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