Jade Prawns (Chinese cooking for Australians)

 

For 4 servings

• 750 gr large raw prawns, in shells
• 30 ml seafood marinade (recipe below)
• 15 ml cornflour
• 250 gr fresh brocoli, into florets
• 15 ml dry sherry
• 3 slices fresh ginger
• Pinch each of sugar, salt and bicarbonate of soda
• 2 ml sesame oil
• Deep-frying oil

Sauce

• 60 ml water
• 5 ml chicken stock powder
• 5 ml dry sherry
• 2 ml salt
• 2 ml sugar
• 2 ml sesame oil
• 2 ml cornflour

Preparation

1. Remove heads and shells from prawns, leaving tails on ; slit down center back and remove dark veins, rinse well and pat dry with kitchen paper.
2. Season prawns with seafood marinade and cornflour and leave for 10 minutes.
3. Mix sauce ingredients in a bowl.

Cooking

1. Bring enough water to cover the brocoli to the boil and add sherry, ginger, sugar, salt and bicarbonate of soda ; add brocoli florets and boil 2 minutes, then drain and splash with cold water to brighten the color ; drain and set aside.
2. Heat deep-fry oil to very hot in a wok or saucepan and then reduce heat slightly ; add prawns and cook for 1½ minutes ; remove and drain.
3. Pour off all but 15 ml oil and add the sauce ; bring to the boil and when beginning to thicken return prawns and brocoli and heat through.
4. Season with sesame oil.
5. Arrange the brocoli around the edge of a serving plate and pile prawns in the center ; garnish with chopped red chili.

Seafood marinade (makes about 60 ml)

• 45 ml dry sherry
• 2 ml salt
• 7 ml sugar
• Pinch of white pepper
• 8 slices fresh ginger, minced

1. Measure ingredients into screw-top jars ; shake well and keep refrigerated until needed.

BON APPÉTIT