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Receta Szechuan Dry Braised Prawns
by Global Cookbook

Szechuan Dry Braised Prawns
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Ingredientes

  • 1 lb medium-size prawns (26 to 30 count), shelled and deveined, with tails
  •     intact
  •     Healthy pinch of salt
  •     Healthy pinch white pepper
  • 1 x egg white
  • 1 Tbsp. cornstarch
  • 2 Tbsp. oil
  •     About 3 c. vegetable oil
  • 1/2 sm white onion, chopped
  • 2 tsp chopped fresh ginger
  • 2 x cloves garlic, chopped or possibly pressed
  • 1 tsp chili paste
  • 1/2 c. ketchup
  • 2 Tbsp. dry sherry
  • 1 Tbsp. sugar
  • 1/2 tsp salt
  • 1/2 Tbsp. soy sauce
  • 1 x green onion, minced
  • 1 tsp sesame oil

Direcciones

  1. Rinse shrimp and pat dry. Combine salt, white pepper, egg white, cornstarch and 2 Tbsp. oil with prawns. Let stand 10 min.
  2. To oil-blanch: Set wok over high heat for about 1 minute. Add in 3 c. vegetable oil and heat to 300 degrees. Add in prawns, stirring gently to separate.
  3. Blanch till pink. Remove, and drain.
  4. To braise: Remove all but 3 Tbsp. oil from wok. Add in onion and brown slightly; stir in ginger, garlic and chili paste, and cook till fragrant. Add in ketchup, dry sherry, sugar, salt and soy sauce. Add in prawns, and braise over high heat till sauce is reduced. Stir in green onion and sesame oil. Transfer to platter to serve.