Mongolian Prawns

Ingredients list for Mongolian Prawns

• 16 Prawns shelled and boiled
• 6 tablespoons malt vinegar
• 4 tbsps + to deep fry Oil
• 2 Spring onions with greens sliced
• 3-4 Dried red chillies broken into 2
• 1 inch piece Ginger chopped
• 4-6 cloves Garlic chopped
• 2 tablespoons Red chilli paste
• 4 tablespoons Tomato sauce
• 1/2 teaspoon White pepper powder
• 1/4 teaspoon MSG
• 2 teaspoons Sugar
• to taste Salt
• 2 cups Fish stock or chicken stock
• 1 tablespoon Malt vinegar

Method

1. Pat the prawns dry. Roll them in three tablespoons cornflour. Heat sufficient oil in a wok, add the prawns and deep fry for a minute. Drain on an absorbent paper and set aside. Reserve the spring onion greens for garnish. Mix the remaining cornflour in half a cup of water.
2. Mix red chilli paste, tomato sauce, white pepper powder, MSG, sugar and salt in one cup of stock. Heat four tablespoons of oil in a wok or a pan, add red chillies, ginger and garlic and stir-fry for one minute.
3. Add spring onions and continue to stir-fry for a couple of minutes more.
4. Add the sauce and spice mix, remaining stock and bring the mixture to a boil. Stir in cornflour mixture and cook for a minute or until the sauce starts to thicken.
5. Add fried prawns and cook for two minutes, or until the sauce coats the prawns, stirring and tossing continuously. Stir in malt vinegar and serve hot, garnished with the reserved spring onion greens.

Nutrition Info