Chinese prawns

Name: Chinese prawns
Cook time: 30 min
Cuisine: Chinese
Ingredients: 6 medium-large king or tiger prawns; 2 red banana chillies, deseeded and sliced lengthways; 1½ cups vegetable or peanut oil, for deepfrying 1 packet of silken tofu; 2 tbsp cornflour; 1 egg, beaten; small handful of coriander, washed, leaves picked; 1 green (spring) onion, finely sliced; For the dressing:; ½ tbsp finely sliced ginger; 1 tbsp finely sliced green (spring) onion rounds; 1 coriander root and stem, thoroughly washed and finely sliced; 1 tsp white sugar; 1 tbsp soy sauce a few drops of sesame oil; 1 tbsp Shao Hsing wine (or good dry sherry); pinch of five-spice powder

Brigitte Hafner

October 19, 2011

Time:< 30 mins

A few years ago I had the best prawns I've ever eaten in a restaurant in Guangzhou, southern China. Although the other dishes were beautiful too, everyone left them and ate the prawns until they were all gone.

Ingredients

6 medium-large king or tiger prawns
2 red banana chillies, deseeded and sliced lengthways
1½ cups vegetable or peanut oil, for deepfrying 1 packet of silken tofu
2 tbsp cornflour
1 egg, beaten
small handful of coriander, washed, leaves picked
1 green (spring) onion, finely sliced
For the dressing:
½ tbsp finely sliced ginger
1 tbsp finely sliced green (spring) onion rounds
1 coriander root and stem, thoroughly washed and finely sliced
1 tsp white sugar
1 tbsp soy sauce a few drops of sesame oil
1 tbsp Shao Hsing wine (or good dry sherry)
pinch of five-spice powder

Method

First, make the dressing by combining all the ingredients. Set aside.
In a wok, heat 1/3 cup of the peanut or vegetable oil until smoking hot. Add the banana chillies and stir-fry until wilted and slightly blistered. Remove and drain on kitchen paper. Turn off the wok.
Steam the prawns (see breakout) then set aside while you cook the tofu. Invert the tofu on to a plate and carefully slice into inch-thick slices. Turn the wok on again, add the rest of the oil to the wok and heat until smoking. Dip the tofu slices into the cornflour, then the beaten egg mix and then, using a slotted spoon, lower them into the wok. Fry briefly until golden brown. Remove and drain on kitchen paper.
To serve
On a plate, assemble the prawns with the fried tofu and garnish with some coriander sprigs and green onion slices. Pour over the dressing and serve.

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