Ingredients
Prepare the Prawns
-
Prawns, medium, peeled and deveined 3.5 lbs
-
Salt 1.5 tsp
-
White pepper, ground 0.5 tsp
-
Chinese Shaoxing wine 2.0 Tbsp
-
Egg white 5.0 each
-
Corn flour 3.0 Tbsp
-
Vegetable oil 1.0 cup
Prepare the Sauce
-
Ginger, peeled and very finely diced 0.25 cup
-
Red chilies, small, dried 2.0 tsp
-
Soy sauce 0.33 cup
-
ZhenJiang vinegar or rice vinegar 0.66 cup
-
Sugar 2.0 tsp
-
Cloves of garlic, peeled and made into a paste 6.0 each
Garnish and Serve
-
Sesame oil 0.5 cup
-
Scallions, cut in half lengthwise 4.0 bunches
-
Cashews 1.25 cups
Preparation
-
Prepare the Prawns
- Wash the prawns and marinate with salt, white pepper, Shaoxiang wine, the egg white and corn flour for about 20 minutes.
- Heat a wok and add the vegetable oil. Reduce the heat to medium, add the prawns and stir-fry for a few seconds, just to set the corn flour mix on to the prawns.
- Cool the prawns and store in the refrigerator.
-
Prepare the Sauce
- In the wok on high heat stir fry the ginger, garlic and dried red chilli.
- Add the soy sauce, ZhenJiang vinegar, sugar and prepared Knorr® Professional Liquid Concentrated Chicken Flavor Base. Boil to reduce the sauce a little.
- Cool the sauce and store until ready to use.
-
Garnish and Serve
- Fry a portion of the part cooked prawns in sesame oil. Add a portion of the scallions and cook two minutes. Add a portion of sauce, heat through and allow to reduce slightly.
- Plate with side of steamed rice. Garnish with cashews and a drizzle of sesame oil.