| 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.
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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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