450 g
4
tablespoons
550 ml
2
1 cm
1 tablespoon
1 tablespoon
1 teaspoon
2 teaspoons |
prepared
raw prawns
corn flour
mixed with 5-6 tablespoons water
groundnut
(peanut) oil
spring
onions, finely chopped
piece
fresh root ginger, peeled and finely chopped
rice wine
or dry sherry
light soy
sauce
brown
sugar
sherry
vinegar
sea salt
and black pepper |
Method :
- Dip prawns in corn flour mixture to coat evenly; allow excess
batter to drain off.
- In a wok, heat oil until smoking, add prawns and deep fry for
about 3 minutes until golden brown.
- Using a slotted spoon, remove and then drain on absorbent
kitchen paper.
- Pour oil from wok, leaving just 2 tablespoonfuls.
- Add spring onion and ginger to wok and stir fry for 1 minutes.
- Stir in rice wine, soy sauce, brown sugar, sherry vinegar, salt
and pepper and bring to the boil.
- Add prawns to sauce and heat gently until sauce has thickened.
Serves 4
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