Pan-Fried Freswater Prawns with Special Sauce

10 Servings

This dish of prawns dry-fried in a sweet, slightly sticky sauce.

Ingredients:

    5 medium-sized freshwater prawns, weighing about 1.5kg

    1 red chilli, thinly sliced
    13g young ginger, thinly sliced
    10g garlic, thinly sliced
    40g onion, cut into 5cm lengths

Seasoning:

    2 tbsp superior soy sauce
    3 tsp sugar
    3 tsp chicken stock powder
    1 tbsp oyster sauce
    2 tsp dark soy sauce
    2 tsp Shao Hsing wine
    1 tsp sesame oil
    3 tbsp superior stock

    potato starch, mixed with a little water

Directions:

    To prepare prawns: Remove the prawn heads and rinse. Cut a line down the back of the prawns, devein and halve them. Drain and set aside.
    To cook prawns: Heat oil in a wok and deep fry the prawns until 70% cooked. Remove and drain excess oil.
    Stir fry the chilli, young ginger, garlic and onion in the wok until fragrant.
    Add the semi-cooked prawns and seasonings. Continue stir frying the prawns until they are cooked.
    Add a little potato starch mixture to thicken the sauce. Dish out and serve immediately.