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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 Tbsp
  • Egg white 5 each
  • Corn flour 3 Tbsp
  • Vegetable oil 1 cup

Prepare the Sauce

Garnish and Serve

  • Sesame oil 0.5 cup
  • Scallions, cut in half lengthwise 4 bunches
  • Cashews 1.25 cups
  1. 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.
  2. 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.
  3. 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.

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