| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Main dish |
2 |
Servings |
INGREDIENTS
| 8 |
|
Prawns |
| 3/4 |
c |
Oil |
| 1 |
tb |
Ginger, minced |
| 1 |
tb |
Spring Onion, minced |
| 2 |
tb |
Garlic, minced |
| 4 |
tb |
Tomato Sauce |
| 1 |
tb |
Chili Nam Yuey |
| 1 |
tb |
Cornstarch Paste |
| 1 |
tb |
Wine |
| 1 |
tb |
Salt |
| 1 |
tb |
Soy Sauce |
| 1 |
ts |
Sugar |
| 3 |
tb |
Soup Stock |
INSTRUCTIONS
SEASONINGS
Cut off the prawns barbels and feet. Cut open each prawn back. Remove the
black digestive cord. Heat 1/4 cup of oil in a pan. Cook the prawns over a
low flame. When 1 side is cooked, turn the prawns over to cook the other
side. Remove when the prawns are well done. Put the cooked prawns in water
with some minced ginger. Bring to a boil. Remove and drain. Put the
remaining oil in a wok. Stir-fry spring onion, ginger, and garlic for a
few seconds. Add tomato sauce and Chili Nam Yuey. Mix well. Add wine,
salt, soy sauce, sugar, soup stock and the prawns. Bring to a boil. Lower
the flame and simmer till there's almost no liquid left. Thicken with
cornstarch paste and serve.
Note: The boiling step is necessary to remove the oil attached to the
grilled prawns to allow the seasonings to be absorbed.
From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip
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