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Sizzling Prawns

Sizzling Prawns

A perfect way to honour prawns

This is another dish from Shanghai cuisine. Great, big king prawns are submerged in a beautifully russet coloured sauce - mainly savoury with hints of sweet and sour - lovingly cooked to honour the sweet taste and firm texture they generously offer to any dish. Prawns are cooked with shells on so that each one is a perfectly crispy-skinned parcel, hugging the tender meat inside.

Sizzling Prawns

What You′ll Need

Ingredients

Freshwater prawns

 500 g

Spring onions

 10 g

Ginger slices

 3 Three

Condiments

Sugar

 3 g

LIU YUE XIAN Premium Soy Sauce

 3 g

Salt

 1 g

WEI DA MEI Premium Cooking Wine

 8 g

Method

  • Clean, devine and de-shell the prawns; clean and pat dry.

  • Deep fry the prawns.

  • Remove prawns to drain off grease when the shell turns golden and crispy.

  • Keep some oil in the pan, which has been infused with prawn flavours, and adds spring onions and ginger slices to stir fry first before adding the prawns back in. Flavour with salt, sugar, WEI DA MEI Premium Cooking Wine, LIU YUE XIAN Premium Soy Sauce and half a cup of water; bring content to boil under high heat and reduce the sauce to a creamy thickness.

  • Plate and garnish with chopped spring onions.

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