John Myers
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Prawns in Oyster Sauce Ala Hong Kong
The perfect prawns in oyster sauce ala hong kong recipe with a picture and simple step-by-step instructions.
For the vegetables:
- 0,25 medium sized Onion, brown
- 2 medium sized Cloves of garlic, fresh
- 6 Runner beans, green, fresh
- 1 Hot peppers, red, long, mild
- 30 g Carrot
- 8 small Cauliflower florets
- 2 medium sized Tomatoes
- 10 g Orange peel, finely diced
- 2 tbsp Sunflower oil
For the sauce:
- 1 tsp Tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
- 1 tbsp Soy sauce, light
- 2 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Tamarind paste
- 5 tbsp Coconut water
- 2 tbsp Coconut palm sugar, brown
- 1 tbsp Lime juice, fresh
- 1 tbsp Sesame oil, dark
- Cut the thawed prawns on the back with a knife and remove the brown intestines. Rinse the prawns and keep them ready. Halve the vegetable onion lengthways. Cap one half at both ends, peel and roughly cut into small pieces. Wash the fresh green beans, cut them off at both ends and remove any threads that may be present. Put in boiling water and blanch for 3 minutes. Then cut across into 3cm long pieces.
- Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Remove the stalks from the tomatoes, peel them, quarter them lengthways, remove the green-white stems and remove the grains. Cut the quarters into cubes of approx. 5 mm. Wash the carrot, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. Wash the cauliflower, remove the stalk and cut into small florets. Rinse these off again. Cut the orange peel into very small cubes.
- For the sauce, dissolve the tapioca flour in the rice wine. Add the ingredients from soy sauce to lime juice, mix and have them ready. Steam the prawns in the colander over boiling water until they are pink. Remove immediately and keep ready.
- Heat the sunflower oil in a wok. Add the onions and garlic and stir-fry until the onions are translucent. Add runner beans, pepperoni, carrots and cauliflower florets and stir-fry for 2 minutes, then mix in the tomatoes and orange peel. Deglaze with the sauce and simmer for 1 minute over reduced heat. Add the prawns and sesame oil and mix in. Distribute immediately on the serving bowls, serve with cooked basmati rice and enjoy.
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