Prawns-in-shell
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Chinese | Appetizers, Chinese, Seafood | 8 | Servings |
INGREDIENTS
| 1 | lb | Large Raw Prawns |
| 2 | T | Dry White Wine, Divided |
| 1/2 | t | Grated Fresh Ginger Root |
| 1/4 | c | Vegetable Oil |
| 2 | T | Coarsely Chopped Green Onion |
| With Tops | ||
| 1 | t | Coarsely Chopped Fresh |
| Ginger Root | ||
| 1 | Clove Garlic, Chopped | |
| 2 | Red Chili Peppers, Chopped * | |
| 1 | T | Sugar |
| 3 | T | Tomato Catsup |
| 2 | T | Soy Sauce |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 73
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 133.9mg
Potassium: 17.2mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: 1.7g
Protein: <1g