New Update
| Main ingredients | Schezwan sauce, Prawns, Spring onions with greens, Garlic, Ginger, Green chillies, Green capsicum, White vinegar, Dark soy sauce, Cooking wine, Tomato ketchup, Black pepper powder, Corn flour slurry |
| Cuisine | Oriental |
| Course | Main course seafood |
| Prep time | 10-15 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- ½ cup Schezwan sauce
- 20-25 large prawns, peeled with tail intact, cleaned and deveined
- 2 spring onions with greens
- 2-3 tablespoons oil
- 2 tablespoons finely chopped garlic
- 1 inch ginger, finely chopped
- 2-3 green chillies, slit
- 1 medium green capsicum, cut into strips
- 1 tablespoon white vinegar
- 1 teaspoon dark soya sauce
- 1 tablespoon cooking wine
- ½ cup tomato ketchup
- Salt to taste
- Black pepper powder to taste
- 1 tablespoon corn flour slurry
- Spring onion green curls for garnish
Method
- Finely chop spring onion bulbs and diagonally slice spring onion greens.
- Heat oil in a wok, add garlic and ginger, mix and sauté for 1 minute.
- Add spring onion bulbs, mix and sauté for 1-2 minutes. Add green chillies and mix.
- Add Schezwan sauce and mix well and cook for 1-2 minutes.
- Add green capsicum and mix and cook for 1 minute. Add prawns, mix and cook on high heat for 3-4 minutes. Add white vinegar, dark soy sauce and cooking wine, mix well and cook on high heat for 1-2 minutes.
- Add tomato ketchup and mix well. Add ½ cup water and mix well.
- Add salt and black pepper powder, mix and toss. Add corn flour slurry, mix well and cook for 1 minute.
- Add sliced spring onion greens and mix well. Transfer into a serving plate, garnish with spring onion green curls and serve hot.
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