Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Home
Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs


Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen


Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
   
 
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette
 
 

Chinese Recipe - Prawns in Clear Sauce

Serves 4

Ingredients:


8 prawns, fresh
1 stalk celery
1 oz. carrots
2 ½ oz cashew nuts
1 tsp scallion, finely chopped
1/2 tsp ginger, finely chopped

1 tbsp rice wine
1 tsp sugar
½ tsp salt
½ tsp MSG
½ tsp sesame oil

Cooking oil

Directions:

1. Shell the prawns and remove the head and tail. Use the knife horizontally and cut a prawn 2/3 of the way through from the back. Spread the prawn out flat and roll from head part to tail. Insert the tail to the middle.

2. Remove the tough part of celery. Cut diagonally into 1 inch pieces, each piece forming a diamond shape. Slice the carrots into the same size. Since the carrot is a fairly stable ingredient, you may cut it into some decorative shapes.

3. Deep fry the cashew nuts over low heat. Remove as soon as they change color.

4. Place the prawns in a bowl and dredge in cornstarch.

5. Combine all the seasonings in a bowl except sesame oil and mix.

6. Heat a wok until it begins to smoke. Pour 3 cups of oil into the wok and heat to 248°F. Pass the prawns through the oil. Remove the prawns as soon as they are cooked through, the surface turning into transparent pink. Then pass the celery and carrot through the oil and drain quickly into the container. (Do not fry the prawns over high heat as they will become crisp instead of turning transparent.)

7. Pour 1 tbsp of fresh oil into the wok and fry the scallion and ginger lightly. Mix the seasonings combine in step 5, stir with a palette. When the sauce starts to thicken, add the prawns, celery and carrot. Turn the heat to high and coat the ingredients in the sauce. Add the cashew nuts and mix. Drop in the sesame oil just before serving and mix.

Chinese Seafood Recipes

Fried Shrimp Chinese Style, Fresh Squids with Onions, Fried Shrimps Balls, Deep-Dried Scallops recipe , Sea Cucumber with Brown Sauce recipe, Steamed Abalone recipe , Braised Sea Cucumbers in Brown Sauce, Fried Crab with Broccoli, Butter Prawn recipe, Fried Crab with Sauce, Stir Fried Squid with Leeks, Braised shrimp, Shrimp Toast

GO TO TOP



 

Custom Search
Bookmark and Share
Measurement
Converter
 

Key in value & click anywhere outside the box to convert!

Temperature Converter
°F
°C

Weight Converter
Pounds
Ounces
Grams
*1 KG = 1000 grams.

Liquid Converter
fl.oz.
ml.
cups
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
 
 
cheap China products on DHgate.com
Cheap China products on DHgate.com  
 

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2022 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.