Title: Szechwan Prawns
Categories: Spice Chinese Shellfish
Yield: 1 Servings

1/2	lb	Cleaned deveined prawns
2		Green onions, tops only
2	tb	Vegetable oil
		Marinade
2	c	Cold water
1	ts	Salt
		Seasoning #1
1		Minced garlic clove
1	ts	Dried red chile pepper,
		Minced (or more to taste)
1/2	ts	Fresh ginger, minced
		Seasoning #2
2	tb	Rice wine or sherry
1/2	tb	Catsup
1	ts	Soy sauce
1/4	ts	Sugar
		Seasoning #3
1	ts	Sesame oil
1	ts	Cornstarch +
2	tb	Water (optional)

To whiten and clean the prawns soak in marinade 10 minutes, then rinse under cold water for 2 minutes. Slice green onion tops into 1/4" pieces.

Heat oil in wok or skillet until hot. Brown Seasoning #1 about 10 seconds, then add prawns. Stirfry for 1 minutes, then add scallions and Seasoning #2. Stir fry another minute.

Add 1 tsp cornstarch in 2 Tbs water if a thicker sauce is desired. Stir fry another minute, then add sesame oil and blend. Serve immediately with rice. Makes enough for 2 servings. From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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