Many favorite Cantonese dishes are seafoods prepared in various ways: deep-fried, stir-fried, steamed and red-cooked. In HOn Kong’s magnificent floating restaurants, many seafood delicacies can be sampled. Here is a gourmet specialty that is also classified as one of the hottest!
— 1 1/2 Tbs. oil
— 1 Tbs. ginger, chopped
— 4 stalks green onions, white part only, cut into 1 1/2″ pieces
— 1 lb jumbo prawns, shelled and deveined
— 2 Tbs. wine
— 2-4 Tbs. catsup
— 2 tsp. soy sauce
— 1 tsp. chili oil
Combine wine, catsup, soy and chili oil. Set aside.
Remove the tails from the prawns. Cut down the spine of the prawns so that they will lie flat. Don’t cut threw all the way, but enough so that you can push the prawns flat (they probably won’t stay that way).
Heat oil in a hot wok over high heat. Add ginger and green onions, and stir for 30 seconds. Add prawns and stir-fry for 1-1 1/2 minutes over high heat, or until they just turn pink and curl.
Add remaining ingredients. Mix well stirring for another 30 seconds.
Skill level – easy/moderate
When I read the cooking description I was highly doubtful of the statment, “until they just turn pink and curl.” But sure enough they prawns started to turn pink and curl up. Cutting down the spines of the prawns makes them curl when cooked.
The stir-fried prawns has a hint of spiciness, but nothing overwellming. Add additional ginger and chili oil as necessary.
SHARE With Your Friends: