Szechuan dry-braised prawns
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium-sized shrimp (prawns) |
| 1 | pinch | Salt |
| 1 | pinch | White pepper |
| 1 | Egg white | |
| ½ | Small white onion; minced | |
| 2 | teaspoons | Fresh ginger; minced |
| ½ | cup | Catsup |
| 2 | tablespoons | Dry sherry; (i use sake wine gives better flavor) |
| 1 | tablespoon | Sugar 26 to 30 count; |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Oil |
| Vegetable oil; for blanching | ||
| 2 | Cloves garlic; minced/presse | |
| 1 | teaspoon | Chili paste |
| ½ | teaspoon | Salt |
| ½ | tablespoon | Soy sauce |
| 1 | Green onion; chopped | |
| 1 | teaspoon | Sesame oil |
Directions
MARINADE
SPICES
SEASONINGS
Shell and devein shrimp, leaving tails attached. Rinse and pat dry.
Combine MARINADE ingredients with shrimp in order listed. Let stand 10 minutes. To oil blanch, set wok over high heat for about 1 minutes. Add 3 c. oil and heat to 300F. Add shrimp, stirring gently to separate. Blanch until pink, remove and drain. To braise, remove all but 3 T. oil from wok. Add onion and brown slightly; stir in remaining spices and cook until fragrant. Add seasonings and shrimp and braise over high heat until sauce is reduced. Stir in green onion and sesame oil. Transfer to platter to serve. NOTES: 1. You can adjust the chili paste according to your own taste. 2. Substitute the meat from 2 lobster tails to make dry-braised lobster. 3. Using smaller shrimp and less sauce makes this dish suit- able for an appetizer. Enjoy!!!!! -- Della