Szechwan Dry-Braised Prawns

Recipe Ingredients

1 lb	454g / 16oz	Medium-sized shrimp (prawns) - - 26 to 30 count --
		Marinade
1		Salt
1		White pepper
1		Egg white
1 tablespoon	15ml	Cornstarch
2 tablespoons	30ml	Oil
		Vegetable oil - for blanching
		Spices
1/2		White onion - minced
2 teaspoons	10ml	Fresh ginger - minced
2		Garlic - minced/pressed
1 teaspoon	5ml	Chili paste
		Seasonings
1/2 cup	118ml	Catsup
2 tablespoons	30ml	Dry sherry - (I use sake wine
		Gives better flavor)
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 tablespoon	7.5ml	Soy sauce
1		Green onion - chopped
1 teaspoon	5ml	Sesame oil

Recipe 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.

Source:
Abby Mandel, Los Angeles Times

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.