Ingredients: (Serves 4)
- 500 g/1 lb 5½ oz prawns (shrimps)
- 3-cm (1½-in) knob ginger, peeled, shredded, and juice extracted
- 3 tablespoons Shao Hsing or Stone’s ginger wine
- 1 teaspoon chilli sauce
- 2 tablespoons Hoisin sauce
- 2 tablespoons dark soy sauce or sweet soy vinegar
- ½ teaspoon salt
- ½ teaspoon sugar
- 2 teaspoons corn flour (cornstarch), mixed with 1 tablespoon cold water
- 2 tablespoons cooking oil
- 2 cloves garlic, peeled and chopped
- 1½ tablespoon black bean paste (taucheo), rinsed and mashed
- 1 spring onion (scallion), roughly broken
GARNISH
- 2 red chillies, sliced
- 1 red capsicum (bell pepper) , cored, seeded and sliced
Method:
Do not shell prawns, but devein through the joint between the head and the body with a skewer. Trim feelers and legs (optional).
Marinade prawns in ginger juice and 1 tablespoon wine. Leave for 30 minutes. Reserve ginger shreds.
In a bowl, mix chilli, hoisin and dark or sweet soy sauces with remaining wine, salt, sugar and corn flour mixture.
Heat oil in a frying pan until smoking hot. Saute garlic, bean paste and ginger shreds. Add prawns and stir-fry for 3-4 minutes, or until prawns turn red. Add corn flour mixture and stir until sauce thickens. Add spring onion, stir and remove from heat Dish out and garnish as desired. Serve hot.
MICROWAVE METHOD
Preheat a browning dish for 6 minutes in the microwave on High. Add oil and heat for 30 seconds on High. Add garlic and soy beans, then ginger shreds. Add prawns and stir quickly into oil. Cook uncovered for 2 minutes on High.
Add mixed sauces, stirring well into prawns. Cook, uncovered, for 4 minutes on High. Stir and cook for another 2 minutes on High until sauce thickens. Add spring onions and remove from heat. Garnish as desired and serve hot.
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