Sweet and sour prawns (shrimp)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh peeled prawns |
| 2 | tablespoons | Tomato ketchup |
| 1 | tablespoon | Sambal oelek (meshed hot chilies) |
| 1 | pinch | Msg (monosodium glutamate) |
| 1 | tablespoon | Sugar |
| 1½ | tablespoon | Wine |
| 1 | tablespoon | Cornstarch stirred in: |
| 2 | tablespoons | Water |
| 1 | Clove garlic | |
| 1½ | tablespoon | Fresh ginger |
| 3 | ounces | Scallions |
| 1 | Egg white | |
| 3 | tablespoons | Cornstarch |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Water |
| 5 | tablespoons | Oil |
Directions
MARINADE
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ITEMS: (Serves 4)
1. Raindrop Soup 2. Sweet And Sour Prawns (Shrimp) 3. Chicken Dice With Fried Walnuts 4. Pork And Bamboo Shoots 5. Fried Lettuce 6. Boiled Or Steamed Rice 7. Gingered Fruit
SWEET AND SOUR PRAWNS (SHRIMP): Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil.
Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch. Peel garlic and ingwer and chop finely. Also chop scallions finely.
Heat ¾ litres oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds. Add prawns and fry while stirring constantly.
Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil.
DAVE <DAVIDG@...>
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RECIPE ARCHIVE - 29 APRIL 1996
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