szechwan prawns
- Categories
- Seafood
- Yield
- 2 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Cleaned deveined prawns |
| 2 | Green onions; tops only |
| 2 tablespoons | Vegetable oil |
| 2 cups | Cold water |
| 1 teaspoon | Salt |
| 1 | Clove garlic; minced |
| 1 teaspoon | Dried red chile pepper; minced (or more to taste) |
| ½ teaspoon | Fresh ginger; minced |
| 2 tablespoons | Rice wine or sherry |
| ½ tablespoon | Catsup |
| 1 teaspoon | Soy sauce |
| ¼ teaspoon | Sugar |
| 1 teaspoon | Sesame oil |
| 1 teaspoon | Cornstarch plus |
| 2 tablespoons | Water (optional) |
MARINADE
SEASONING #1
SEASONING #2
SEASONING #3
To whiten and clean the prawns soak in marinade 10 minutes, then rinse under cold water for 2 minutes. Slice green onion tops into ¼" pieces.
Heat oil in wok or skillet until hot. Brown Seasoning #1 about 10 seconds, then add prawns. Stirfry for 1 minutes, then add scallions and Seasoning #2. Stir fry another minute.
Add 1 tsp cornstarch in 2 Tbs water if a thicker sauce is desired. Stir fry another minute, then add sesame oil and blend. Serve immediately with rice. Makes enough for 2 servings.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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