Szechuan Dry-braised Prawns
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Chinese | Chinese5 | 2 | Servings |
INGREDIENTS
| 1 | lb | Medium-sized shrimp |
| prawns 26 to 30 | ||
| count | ||
| 1 | pn | Salt |
| 1 | pn | White pepper |
| 1 | Egg white | |
| 1 | T | Cornstarch |
| 2 | T | Oil |
| Vegetable oil, for blanching | ||
| 1/2 | White onion, minced | |
| 2 | t | Fresh ginger, minced |
| 2 | Cloves garlic | |
| minced/pressed | ||
| 1 | t | Chili paste |
| 1/2 | c | Catsup |
| 2 | T | Dry sherry, I use sake wine |
| Gives better flavor), Gives better flavor | ||
| 1 | T | Sugar |
| 1/2 | t | Salt |
| 1/2 | T | Soy sauce |
| 1 | Green onion, chopped | |
| 1 | t | Sesame oil |
INSTRUCTIONS
Shell and devein shrimp, leaving tails attached. Rinse and pat dry. Combine MARINADE ingredients with shrimp in order listed. Let stand 10 minutes. To oil blanch, set wok over high heat for about 1 minutes. Add 3 c. oil and heat to 300F. Add shrimp, stirring gently to separate. Blanch until pink, remove and drain. To braise, remove all but 3 T. oil from wok. Add onion and brown slightly; stir in remaining spices and cook until fragrant. Add seasonings and shrimp and braise over high heat until sauce is reduced. Stir in green onion and sesame oil. Transfer to platter to serve. NOTES: 1. You can adjust the chili paste according to your own taste. 2. Substitute the meat from 2 lobster tails to make dry-braised lobster. 3. Using smaller shrimp and less sauce makes this dish suit- able for an appetizer. Enjoy!!!!! -- Della Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 618
Calories From Fat: 352
Total Fat: 39.4g
Cholesterol: 132.9mg
Sodium: 1634.7mg
Potassium: 699.5mg
Carbohydrates: 28.5g
Fiber: <1g
Sugar: 20.6g
Protein: 37.8g