Recipe Ingredient
- 500g large prawns
- ¼ tsp salt
- Dash of pepper
- Pinch of sugar
- ½ cup corn flour
- Enough oil for deep-frying
- ½ a red capsicum, cut into wedges
- 1 onion, quartered
- 8 dried red chillies, washed and cut into 4cm lengths
- 1 tbsp dried prawns, coarsely chopped
- 1 tsp chopped garlic
- 1 tbsp hot bean paste
- 2-3 tbsp oil
- A dash of sesame oil
- 4 thin slices young ginger
- Sauce ingredients:
- 1 tbsp oyster sauce
- 1 tbsp black vinegar
- 1 tbsp light soy sauce
- 1 tbsp Shao Hsing Hua Tiau cooking wine (optional)
- 1 tsp sugar
- ¼ tsp pepper
- Pinch of salt
- 2 tsp corn flour
- ½ cup chicken stock or water
Instructions
- Season prawns with salt, pepper and sugar and toss lightly in corn flour. Heat oil in wok until hot and deep-fry prawns until crispy and lightly golden. Drain from oil and set aside.
- Heat oil in a clean wok and sauté garlic and hot bean paste until fragrant. Add dried prawns, ginger and dried chillies and stir-fry for 30 seconds to one minute.
- Stir in red capsicum and sauce ingredients and bring to a simmering boil. When sauce thickens, return the prawns to the wok. Add onion and very briefly toss the mixture until well combined.
- Transfer to a serving dish. Serve hot.
