Chinese Recipe - Pan-Fried Freswater Prawns with Special Sauce

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:

1. 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.
2. To cook prawns: Heat oil in a wok and deep fry the prawns until 70% cooked. Remove and drain excess oil.
3. Stir fry the chilli, young ginger, garlic and onion in the wok until fragrant.
4. Add the semi-cooked prawns and seasonings. Continue stir frying the prawns until they are cooked.
5. Add a little potato starch mixture to thicken the sauce. Dish out and serve immediately.