Szechwan prawns

Yield: 2 Servings

Measure Ingredient
½ pounds Cleaned deveined prawns
2 \N Green onions; tops only
2 tablespoons Vegetable oil
2 cups Cold water
1 teaspoon Salt
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
½ tablespoon Catsup
1 teaspoon Soy sauce
¼ teaspoon Sugar
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, .

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