King Prawn with Sichuan Sauce
Recipe supplied by 2008 winner, Yang Sing, Manchester
What you'll need:
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Ingredients
Ingredients
- 1lb Frozen Prawns (take off the shells, open the back of the prawns and take out the vein). Make sure the prawns are thoroughly defrosted and have been washed.
The Sauce
- 1/4 Teaspoon of Crushed Garlic
- 1/2 Teaspoon of Hot Bean Paste
- 1 Teaspoon of Tomato Sauce
- 1oz Freshly Chopped Onion
- 1/2 Finely Chopped Red Chilli
- 1oz Finely Chopped Preserved Turnip
- 1/2oz Finely Chopped Ginger
- 1/2oz Finely Chopped Coriander Stem
- 1/2 Teaspoon of Salt
- 1/2 Teaspoon of Rice Wine
- 1/2 Teaspoon of Chinese
- Sweet Vinegar
- 4oz Powder Chicken Stock
- A few drops of Sesame Oil
- 1/2 Teaspoon Potato Starch (with added water)
Instructions
- Blanche the king prawns in a pan of hot boiling water for one minute and then quickly fry in hot vegetable oil. Drain the oil and keep the prawns to one side.
- Heat the wok again with a few drops of oil, then add the garlic, ginger, onion, chilli, coriander stem, preserved turnips, and allow to cook for a half a minute.
- Then add the tomato sauce and the hot bean paste.
- Add the prawn and the wine, the salt, the sugar and cook for two minutes.
- Then thicken the dish with potato starch and add the vinegar and the sesame seed oil.
- Remove from wok and serve.
- Try serving with a cold bottle of Tsingtao Beer.
Note
The prawns must be covered by the sauce to produce that special flavour - hot and sour with that special coriander taste.
As an alternative to Chi Kiang Vi sweet Chinese vinegar add a small amount of sugar to English white vinegar. Add varying amounts of sugar in order to get the required taste.
