Szechwan chilli prawns (Chinese cooking for Australians)

 

For 4 servings

• 750 gr raw prawns, heads and shells removed
• 45 ml cornflour
• 3 shallots or 1 medium onion, finely chopped
• 45 gr canned bamboo shoots, drained and finely chopped
• 6 slices fresh ginger, minced
• 4 cloves garlic, minced
• Deep-frying oil

Sauce

• 80 ml water
• 15 ml dark soy sauce
• 125 ml tomato sauce
• 5 ml chilli oil or chilli sauce
• 15 ml dry sherry
• 5 ml cornflour
• Pinch of salt and white pepper

Preparation

1. Slit down the center backs of the prawns, cutting almost through and remove dark veins ; rinse in cold water and pat dry with kitchen paper ; coat with cornflour and set aside.
2. Mix sauce ingredients in a bowl.

Cooking

1. Heat deep oil to very hot and reduce heat slightly.
2. Drop in prawns and deep-fry for 1 minute ; remove and drain.
3. Pour off all but 45 ml oil and stir-fry onion, bamboo shoots, ginger and garlic for 1 minute ; pour in the sauce and bring to the boil.
4. Return prawns and simmer until sauce thickens and becomes clear, about 2 minutes.
5. Sprinkle with sesame oil and finely chopped shallot.

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