Sunday, 28 August 2005

IMBB 18: Spicy Stir-fried Prawns

Spicy Stir-fried Prawns
The current IMBB theme is quite easy - anything fried. Host Linda of At Our Table chose it of course. And because of the sooo many possibilities and choices, I couldn't quite make up my mind on what to offer. It's just like arriving early at a shopping car park and finding yourself with 200+ empty car spaces to choose from - it's a nightmare! Do I choose near the stairs? Or the one where I can backout easily? Or is it the one near the pay machine? Arggghh! (Why am I talking about car parks here?)

Anyway, the dietary needs of an impending dinner time solved it for me. I need something quick and easy to prepare - stir fry to the rescue! It's been awhile since I've cooked this so I totally forgot what to avoid and watch out for. And as we were eating it I remembered what it was - when using smaller prawns, shell it completely otherwise a lot of the delish spicy sauce is wasted on it which you're going to discard anyway. If you're using jumbo prawns it's okay to have the shell on. The 'spicy' name is a bit misleading. It's not spicy hot, just lots of garlics, green onions and ginger. Bean sauce added gives it a little heat and the ketchup lends the sweet-sour tang. Enjoy!

Spicy Stir-fried Prawns

500 g  big prawns - beheaded, deveined, shell on*
1 Tbsp cornstarch
oil for deep frying
1 1/2 Tbsp oil
1/2 Tbsp finely chopped garlic
1 Tbsp finely chopped ginger
2 Tbsp finely chopped green onion
1 tsp hot bean sauce/paste
1 Tbsp cooking or rice wine
1/4 cup ketchup
1/2 tsp sea salt
2 tsp sugar
1/2 Tbsp cornstarch
1 cup water
  1. Mix together hot bean paste, rice wine, and ketchup in a small bowl; set aside.
  2. Dissolve the sea salt, sugar, and 1/2 Tbsp cornstarch in the water in a separate bowl. Set aside.
  3. Drain as much water as you can from the prawns (pat dry with paper towels if possible). Mix in the 1 Tbsp cornstarch.
  4. Heat enough oil for deep frying in a saucepan. When hot, drop prawns in batches and deep fry for 2 minute or until cooked*. Drain in paper towels. Set aside.
  5. Heat wok, add in 1 1/2 Tbsp oil and wait until it is smoking hot.
  6. Stir fry the green onions, garlic, and ginger in the wok until aromatic.
  7. Add in the ketchup mixture. Stir fry for a few seconds.
  8. Add the water mixture. Bring to boil.
  9. Tip in the prawns and stir to mix. Dish up and serve.

*Note: If the prawns are small, shell completely and also reduce the deep frying time to about 1 minute only.

No comments: