Hot and fragrant prawns

Name: Hot and fragrant prawns
Cook time: 30 min
Yield: 4 as a shared meal
Cuisine: Chinese
Ingredients: 16 large green prawns, peeled; 1/2 cup Shaoxing (Chinese cooking wine); 2 tbsp grapeseed oil; 2 tbsp ginger, finely chopped; 1 1/2 tbsp garlic, crushed; 2 long red chillies, split, seeds removed, finely sliced lengthways; 1/2 cup chilli bean sauce; 3/4 cup chicken stock; 2 tbsp dark soy sauce; 1/2 cup fresh coriander leaves; 2 spring onions, both white and green parts cut in julienne; 

June 23, 2014

Tasty, tasty, tasty: Hot and fragrant prawns.William Meppem

Time:< 30 minsServes: 4 as a shared meal

To moderate the spiciness of the prawns you can take out the fresh chilli but leave the chilli bean sauce in, as it adds a lot of flavour. The prawns can be replaced by scallops, bugs, lobster or chunks of white-fleshed fish. Serve this dish with steamed greens in oyster sauce and steamed rice.

Ingredients

16 large green prawns, peeled
1/2 cup Shaoxing (Chinese cooking wine)
2 tbsp grapeseed oil
2 tbsp ginger, finely chopped
1 1/2 tbsp garlic, crushed
2 long red chillies, split, seeds removed, finely sliced lengthways
1/2 cup chilli bean sauce
3/4 cup chicken stock
2 tbsp dark soy sauce
1/2 cup fresh coriander leaves
2 spring onions, both white and green parts cut in julienne

Method

Marinate the prawns in the Shaoxing for 5 minutes and then drain.
Place a wok over high heat and add 1 tbsp of grapeseed oil. When very hot, add the prawns, cook about for about 2 minutes and remove. Add the remaining grapeseed oil to the wok and, when hot, add ginger, garlic and chilli. Stir fry until fragrant then add the chilli bean sauce, the chicken stock and dark soy sauce.
When thickened, put the prawns back in and cook for 1 minute.
Transfer to a large plate, sprinkle over the coriander and spring onions, and serve immediately.
Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.