Sunday, October 27, 2013

Prawns in Schezuan Sauce

15 large prawns shelled with tails on, and butterflied (split open from the back)
Marinate Prawns in 1 tbsp soya sauce, pinch of salt, pepper powder & sugar, mixture of red and yellow colour preferably foster clarks for 15 min
Add 1 egg yolk, 1 tbs of flour, 1 to 2 tbsp of rice flour to the prawn marinade. Mix well and deep fry for a few minutes till cooked.

For the Sauce
2 pods of garlic finely chopped
5 green chillies finely chopped
2 tbsp red chilli paste ( I use a paste made of Kashimiri chillies as it is mild and gives a deep red colour)
2 tbsp Soya Sauce
5 tbsp ketchup
2 tbsp vinegar
½ tsp pepper powder

In a wok fry garlic till lightly browned. Add chillies and red chilli paste and fry well till the chilli paste has cooked through or else the raw smell of chilli paste will linger in your sauce.

Add soya sauce, ketchup, vinegar and pepper. Fry for a few minutes till well combined.  Toss Prawns in it and stir well till the sauce has coated the prawns.

If you need extra gravy, add some water to your sauce mixture and then thicken with a mixture of 1 tbsp cornflour and 3 tbsp water before adding prawns.

Serve with fried rice or noodles

No comments: