Prawn Sichuan

Prawn Sichuan

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
500g green prawns, shelled and deveined
1 teaspoon salt
2 eggs, lightly beaten
1/2 cup plain flour
oil, for deep-frying
2-3 fresh red chillies, seeded and finely chopped
2 tablespoons finely chopped fresh ginger
2 tablespoons finely chopped onion
2 cloves garlic, crushed
4 tablespoons tomato ketchup
2 tablespoons sugar
2 tablespoons vinegar
2 teaspoons chinese rice wine

Method

  1. Sprinkle the prawns with the salt and set aside for 10 minutes. Mix the eggs with the flour, add the prawns, and stir well. Heat the oil in a large wok and when almost smoking, add the prawns, with their coating of batter in several lots. Fry for 1 minute, drain on crumpled paper towels. Pour off all but 2 tablespoons of the oil. Reheat the oil and add the chillies, ginger, onion and garlic. Stir-fry for 1 minute then add the ketchup, sugar, vinegar and rice wine. Add the prawns and stir for 1 minute. Serve with steamed rice.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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