New Update
| Main ingredients | Medium prawns, Cornflour, Salt, Crushed black peppercorns, Oil, Sesame oil, Garlic, Ginger, Dried red chillies, Red chilli paste, Spring onions with greens, Prawn stock, Soy sauce, Red chilli sauce, Sugar, Mixed coloured capsicums, Cornflour slurry, Roasted peanuts |
| Cuisine | Chinese |
| Course | Main course seafood |
| Prep time | 30-35 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 15-20 medium prawns, shelled and deveined
- Salt to taste
- 3 tablespoons cornflour
- Crushed black peppercorns to taste
- Oil for deep-frying
- 1 tablespoon sesame oil
- 1 tablespoon chopped garlic
- ½ tablespoon chopped ginger
- 2 dried red chillies, broken
- 1 teaspoon red chilli paste
- 3-4 spring onion bulbs, sliced
- ½ cup prawn stock
- 1 tablespoon soy sauce
- 1 tablespoon red chilli sauce
- ¼ teaspoon sugar
- 1 cup mixed coloured capsicum triangles
- 2 tablespoons cornflour slurry
- ¼ cup roasted peanuts
- ¼ cup diagonally sliced spring onion greens + for garnish
Method
- Take prawns in bowl, add salt, cornflour and crushed peppercorns, mix well and set aside for 10-15 minutes.
- Heat sufficient oil in a kadai. Gently slide in the prawns and deep-fry till crisp and golden brown. Drain on absorbent paper.
- Heat sesame oil in a non-stick pan, add garlic and ginger, mix and sauté for 1 minute. Add red chillies and mix well.
- Add red chilli paste and mix well. Add spring onion bulbs, mix and sauté for 1 minute.
- Add ¼ cup prawn stock, mix and cook for 1 minute. Add soy sauce, red chilli sauce, and sugar, mix well.
- Add mixed coloured capsicums, mix well and continue to cook for 1 minute.
- Add remaining prawn stock and cornflour slurry, mix well and cook for 1-2 minutes.
- Add fried prawns, roasted peanuts and spring onion greens and mix till well combined.
- Transfer the prawns into a serving bowl, garnish with spring onion greens and serve hot.
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