Title: Hot Pepper Prawns
Categories: Shellfish
Yield: 4 Servings

1	lb	Fresh raw prawns
1	ts	Salt
2	ts	Cornstarch
2	ts	Toasted sesame oil
2	tb	Peanut oil
2		Fresh hot chilies, seeded and coarsely chopped
1	tb	Salted black beans
2	tb	Coarsely chopped garlic
1/4	c	Coarsely chopped green onion
3	tb	White rice vinegar
2	tb	Dark soy sauce
1	tb	Sugar
2	ts	Cornstarch mixed with 2 teaspoons water

Peel the prawns and reserve them for another use. Using a small sharp knife, partially split the prawns lengthwise and remove the fine digestive cord--if you are particularly pressed for time, omit this step. Pat the prawns dry with a paper towel and combine with the salt, cornstarch and sesame oil and mix well. Heat a large wok or large skillet and add the peanut oil and the prawns. Stir-fry for one minute, then remove the prawns with a slotted spoon. To the remaining oil, add the chilies, black beans, garlic and green onion. Stir-fry for 20 seconds and add the vinegar, soy sauce, and sugar. Stir in the cornstarch mixture and return the prawns to the wok. Cook for another two minutes and serve at once.

For a one dish meal, double the quantity of sauce and toss the sauce and prawns with fresh egg noodles or rice noodles or plain rice.

previous

next