| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Cleaned deveined prawns |
| 2 |
|
Green onions; tops only |
| 2 |
tb |
Vegetable oil |
| 2 |
c |
Cold water |
| 1 |
ts |
Salt |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Dried red chile pepper; minced (or more to taste) |
| 1/2 |
ts |
Fresh ginger; minced |
| 2 |
tb |
Rice wine or sherry |
| 1/2 |
tb |
Catsup |
| 1 |
ts |
Soy sauce |
| 1/4 |
ts |
Sugar |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Cornstarch plus |
| 2 |
tb |
Water (optional) |
INSTRUCTIONS
MARINADE
SEASONING #1
SEASONING #2
SEASONING #3
To whiten and clean the prawns soak in marinade 10 minutes, then rinse
under cold water for 2 minutes. Slice green onion tops into 1/4" pieces.
Heat oil in wok or skillet until hot. Brown Seasoning #1 about 10 seconds,
then add prawns. Stirfry for 1 minutes, then add scallions and Seasoning
#2. Stir fry another minute.
Add 1 tsp cornstarch in 2 Tbs water if a thicker sauce is desired. Stir
fry another minute, then add sesame oil and blend. Serve immediately with
rice. Makes enough for 2 servings.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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