Szechuan Dry-Braised Prawns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Makes 8 servingsMARINADEPinch saltPinch white pepper1 egg white1 tablespoon cornstarch2 tablespoons oilVegetable oil, for blanchingSPICES1/2 small white onion, minced2 teaspoons minced fresh ginger2 cloves garlic, minced or pressed1 teaspoon chili pasteSEASONINGS1/2 cup catsup2 tablespoons dry sherry1 tablespoon sugar1/2 teaspoon salt1/2 tablespoon soy sauce1 green onion, chopped1 teaspoon sesame oilsprig of cilantroslice of fresh pineapple(garnish)
Shell and devein shrimp, leaving tails attached. Rinse and pat dry. Combine MARINADE ingredients with shrimp in the order listed. Let stand 10 minutes.
To oil-blanch, set wok over high heat for about 1 minute. Add 3 cups oil and heat to 300'. Add shrimp, stirring gently to separate. Blanch until pink, remove and drain.
To braise, remove all but 3 tablespoons oil from wok. Add onion and brown slightly; stir in remaining SPICES and cook until fragrant. Add SEASONINGS and shrimp and braise over high heat until sauce is reduced. Stir in green onion and sesame oil. Transfer to platter to serve.
For an elegant plate, scoop out rice with a bowl onto the center of the plate and surround with shrimp. Put a few green onions and a sprig of cilantro on top of the rice and a piece fresh pineapple on the side.
Notes: it doesn't hurt to double the SEASONINGS sauce mixture to avoid being scanty.
You can adjust the chili paste according to your own taste.
You can also replace the shrimp with chicken for szechuan chicken!
Number of Servings: 8
Recipe submitted by SparkPeople user SQUANKISH.
To oil-blanch, set wok over high heat for about 1 minute. Add 3 cups oil and heat to 300'. Add shrimp, stirring gently to separate. Blanch until pink, remove and drain.
To braise, remove all but 3 tablespoons oil from wok. Add onion and brown slightly; stir in remaining SPICES and cook until fragrant. Add SEASONINGS and shrimp and braise over high heat until sauce is reduced. Stir in green onion and sesame oil. Transfer to platter to serve.
For an elegant plate, scoop out rice with a bowl onto the center of the plate and surround with shrimp. Put a few green onions and a sprig of cilantro on top of the rice and a piece fresh pineapple on the side.
Notes: it doesn't hurt to double the SEASONINGS sauce mixture to avoid being scanty.
You can adjust the chili paste according to your own taste.
You can also replace the shrimp with chicken for szechuan chicken!
Number of Servings: 8
Recipe submitted by SparkPeople user SQUANKISH.
Nutritional Info Amount Per Serving
- Calories: 369.7
- Total Fat: 10.3 g
- Cholesterol: 86.1 mg
- Sodium: 605.1 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 1.6 g
- Protein: 17.1 g
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