| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Chinese | Chinese, Appetizers, Seafood | 8 | Servings |
INGREDIENTS
| 1 | lb | Large Raw Prawns |
| 2 | tb | Dry White Wine, Divided |
| 1/2 | ts | Grated Fresh Ginger Root |
| 1/4 | c | Vegetable Oil |
| 2 | tb | Coarsely Chopped Green Onion With Tops |
| 1 | ts | Coarsely Chopped Fresh Ginger Root |
| 1 | Clove Garlic, Chopped | |
| 2 | sm | Red Chili Peppers, Chopped * |
| 1 | tb | Sugar |
| 3 | tb | Tomato Catsup |
| 2 | tb | Soy Sauce |
| 1/2 | ts | Cornstarch |
INSTRUCTIONS
* Chili peppers should be hot. Take care when handling hot chili peppers. ~------------------------------------------------------ ~----------------- Wash and devein prawns; do not peel. Cut prawns diagonally into halves; place in medium bowl. Sprinkle 1 tablespoon wine and grated ginger over prawns. Heat oil in hot wok or large skillet over high heat. Add prawns; stir-fry until completely pink or red. Add green onions, chopped ginger, garlic and chili peppers; stir-fry only until the onions are tender. Combine sugar, catsup, soy sauce, remaining 1 tablespoon wine and cornstarch;pour into pan. Cook and stir until sauce thickens. Serve immediately. Garnish as desired. Typed by Syd Bigger. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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