An Oriental semi-dry spicy preparation of prawns that’s great as an appetiser. The Schezwan sauce lends its unique taste to the prawns making it simply gorgeous.
SCHEZWAN PRAWNS
Ingredients
½ cup Schezwan sauce
20-25 large prawns peeled with tail intact cleaned and deveined
2 spring onions
2-3 tbsps oil
2 tbsps finely chopped garlic
1 tbsp finely chopped ginger
2-3 green chillies slit
1 medium green capsicum cut into strips
1 tbsp white vinegar
1 tsp dark soya sauce
1 tbsp cooking wine
Salt to taste
Black pepper powder to taste
1 tbsp corn flour slurry
Spring onion green curls for garnish
Method
1. Finely chop the spring onion bulbs and diagonally slice the spring onion greens.
2. Heat oil in a wok. Add garlic and ginger and sauté for a minute.
3. Add spring onion bulbs and sauté for 1-2 minutes.
4. Add green chillies and mix.
5. Add Schezwan sauce and mix well. Cook for 1-2 minutes.
6. Add green capsicum and mix. Cook for 2 minutes. Add prawns and sauté on high heat for 3-4 minutes. Add white vinegar soy sauce and cooking wine and mix well. Cook for 1-2 minutes.
7. Add ¼ cup water and cook for 1-2 minutes.
8. Add salt and black pepper powder and toss. Add the corn flour slurry and mix well. Cook till mixture thickens.
9. Add sliced spring onion greens and mix well. Transfer in a serving plate and garnish with spring onion greens.
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