John Myers
Szechuan Style Prawns
The perfect szechuan style prawns recipe with a picture and simple step-by-step instructions.
for the sauce:
- Salt
- 2 piece Protein
- 4 tbsp Cornstarch paste
- 600 ml Vegetable oil
- 2 tsp Chopped ginger
- 4 piece Fresh spring onions in rolls
- 2 piece Garlic cloves chopped
- 5 piece Dried, pitted and chopped chilli pepper
- 2 tbsp Light soy sauce
- 2 tsp Rice wine
- 2 tbsp Tomato paste concentrated three times
- 2 tbsp Oyster sauce
- 6 tbsp Water
- Sesame oil
- Beat the pinch of salt, egg white and the cornstarch paste into a firm mass. Turn the defrosted prawns in it until they are completely coated.
- Let the oil get really hot in the wok until it starts to smoke. Then fry the prawns in it just for a short time. Lift out and drain on paper towels.
- Drain the oil and leave about a tablespoon in the wok.
- As indicated above, the chopped vegetables and spices are now added and brought to the boil. Don’t forget to stir.
- Now add the prawns again and mix everything together well.
- You can eat Mie noodles or basmati rice with it. We had Mie noodles this time.
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