This king prawn dish packs a punch on flavour, smells divine and tastes amazing.
SERVES 2
1 tbsp groundnut oil
2 garlic cloves, crushed
0.5 tsp finely chopped fresh ginger
1 spring onion, finely sliced
1 onion, finely chopped
1 carrot, finely chopped
Half red pepper, de-seeded and diced
14 raw king prawns, shelled and de-veined
1 tbsp rice wine
1 tsp rice vinegar
1.5 tbsp chilli bean sauce
2 tbsp tomato ketchup
1 tbsp hoisin sauce
30g water chestnuts, diced
0.25 tsp salt
0.25 tsp sugar
0.25 tsp white pepper
240ml chicken stock
1 tbsp cornflour, mixed with 2 tbsp water
1 tsp sesame oil
- Place a wok over a medium–high heat, add the groundnut oil, garlic, ginger and half of the spring onion and fry for 30 seconds. Add the onion, carrot and red pepper and stir-fry for a further 2 mins. Add the king prawns, along with the rice wine, vinegar, chilli bean sauce, ketchup, hoisin sauce, water chestnuts, salt, sugar and pepper.
- Stirfry for a further minute, the pour in the chicken stock and bring to the boil. Lower the heat and simmer for 2 mins
- Add the cornflour mixture, stirring to prevent lumps, then turn off the heat. Add the sesame oil and mix well. Transfer to a serving plate and garnish with the remaining spring onion.
Chinese Takeaway Cookbook by Kwoklyn Wan, published by Quadrille