Chinese
Chinese - Jiangsu Su Cuisine
Spicy Prawn Su
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 500g fresh river prawns, heads on
- • 2 tbsp Shaoxing wine
- • 1 tsp salt
- • 2 tbsp cornflour
- • 3 dried chiles, seeded and snapped
- • 4 cloves garlic, minced
- • 1 tbsp minced ginger
- • 3 spring onions, cut into segments
- • 500ml peanut oil for frying
Preparation Steps
1
Phase 1
Rinse the prawns and toss with Shaoxing wine, salt, and cornflour.
2
Phase 2
Heat the oil to 190°C and fry the prawns in batches until the shells are crisp.
3
Phase 3
Leave 2 tbsp oil in the wok and flash-fry the chiles, garlic, ginger, and spring onion whites.
4
Phase 4
Return the prawns and toss over high heat for 30 seconds.
5
Phase 5
Scatter with spring onion greens and serve immediately.