Recipe Ingredient
- 600g large prawns
- 5 cloves garlic, sliced thinly
- 2cm piece young ginger, sliced thinly
- 20g dried chillies, seeded and soaked
- 2 tbsp oil
- 1 tsp sesame oil
- 1 onion, quartered
- Cut into 5cm lengths:
- 2 stalks spring onion
- 2 stalks coriander
- Seasoning (A):
- ¼ tsp salt
- ¼ tsp sugar
- 1 tsp ginger juice
- 1 tsp Shao Hsing Hua Tiau cooking wine
- Sauce (B):
- 1 tbsp oyster sauce
- 1 tbsp tomato sauce
- 2 tbsp chilli sauce
- ½ tsp sugar
- 1 tsp chicken stock granules
- 1 tbsp black vinegar (chit choe)
- 1½ tsp corn flour
- 125ml stock or water
Instructions
- Shell the prawns, leaving the tails intact. Cut a slit along the back of each prawn and remove vein. Toss the prawns into seasoning (A) and marinate for 10 minutes.
- Heat oil and sesame oil in a wok. Add dried chillies, garlic and ginger and fry until garlic and ginger are golden and chillies turn dark.
- Add the prawns and toss for a few seconds before adding sauce ingredients (B) and bring to the boil. Add onion and spring onion and toss till heated through. Stir in corn flour mixture. Add coriander leaves then transfer to a serving dish.
