Szechwan chilli prawns

Szechwan chilli prawns

 

 

• 1½ pounds raw prawns, peeled and deveined
• 3 tablespoons cornflour
• 3 shallots finely chopped
• 1½ oz bamboo shoots, drained and finely chopped
• 6 slices fresh ginger, finely chopped
• 4 cloves garlic, finely chopped
• Deep-frying oil

Sauce

• One-third cup water
• ½ cup tomato sauce
• 2 teaspoons chilli oil or chilli sauce
• 1 tablespoon dry sherry
• 1 teaspoon cornflour
• Pinch of salt and white pepper

1. Rinse prawns and pat dry with kitchen paper.
2. Coat with cornflour and set aside.
3. Mix sauce ingredients in a bowl.
4. Heat deep oil in a wok.
5. Drop in prawns and deep-fry for 1 minute, remove and drain.
6. Pour off all but 3 tablespoons oil and stir-fry shallots,bamboo shoots, ginger and garlic for 1 minute.
7. Pour in the sauce and bring to a boil.
8. Return prawns and simmer until sauce thickens and becomes clear, about 2 minutes.
9. Sprinkle with sesame oil and finely chopped shallot.
10. Serve.

BON APPETIT