Secrets From a Chinese Kitchen/Vivienne and Jenny Lo 2003

Dry-Tossed Chilli Prawns (Shrimp)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
270g/9 oz tiger prawns in their shells, heads and tails removed 1-1/2 tsp Shaoxing (rice) wine or medium sherry vegetable oil, for deep-frying
2 cloves garlic, crushed and finely chopped 1 red chilli, seeded and finely sliced 1 large spring onion (scallion), chopped
pinch of salt pinch of pepper finely chopped chilli to garnish



1 Place the prawns in a dish with the wine and leave to marinate for 10 minutes.
2 Heat the oil in a wok until it just begins to smoke. Add the prawns and deep-fry for just a few seconds until they just change colour. Then quickly, remove with a slotted spoon and drain on kitchen paper towels. Pour off the oil.
3 Heat the wok again and add the prawns, garlic, chilli and spring onion. Toss together for 1 minute. Sprinkle with salt and pepper and turn together once more. Serve immediately garnished with finely chopped chilli.

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