Prawns-in-shell
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large Raw Prawns |
| 2 | tablespoons | Dry White Wine, Divided |
| ½ | teaspoon | Grated Fresh Ginger Root |
| ¼ | cup | Vegetable Oil |
| 2 | tablespoons | Coarsely Chopped Green Onion With Tops |
| 1 | teaspoon | Coarsely Chopped Fresh Ginger Root |
| 1 | Clove Garlic, Chopped | |
| 2 | smalls | Red Chili Peppers, Chopped * |
| 1 | tablespoon | Sugar |
| 3 | tablespoons | Tomato Catsup |
| 2 | tablespoons | Soy Sauce |
| ½ | teaspoon | Cornstarch |
Directions
* Chili peppers should be hot. Take care when handling hot chili peppers. ~------------------------------------------------------ ~----------------- Wash and devein prawns; do not peel. Cut prawns diagonally into halves; place in medium bowl. Sprinkle 1 tablespoon wine and grated ginger over prawns. Heat oil in hot wok or large skillet over high heat. Add prawns; stir-fry until completely pink or red. Add green onions, chopped ginger, garlic and chili peppers; stir-fry only until the onions are tender. Combine sugar, catsup, soy sauce, remaining 1 tablespoon wine and cornstarch;pour into pan. Cook and stir until sauce thickens. Serve immediately. Garnish as desired. Typed by Syd Bigger.