Yield: 2 Servings
|½ pounds||Cleaned deveined prawns|
|2 \N||Green onions; tops only|
|2 tablespoons||Vegetable oil|
|2 cups||Cold water|
|1 \N||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|
|1 teaspoon||Soy sauce|
|1 teaspoon||Sesame oil|
|1 teaspoon||Cornstarch plus|
|2 tablespoons||Water (optional)|
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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .