Szechwan
Prawns
Chef/Owner Michael Tong of Shun Lee Palace – New York,
NY
Adapted by StarChefs
Yield: 4-6 Servings
Ingredients:
- 1 pound jumbo prawns, peeled and deveined
- 1 teaspoon salt , plus another 1/8 teaspoon
- ¼ teaspoon white pepper
- 1 egg white
- 1 Tablespoon corn starch
- 3 cups vegetable oil
- ¼ cup olive oil
- ¼ onion, minced
- 1/3 cup scallions, minced, and separated into white and green
parts
- 1 Tablespoon ginger, peeled, and minced
- 6 cloves garlic, peeled, and minced
- 1½ Tablespoons hot bean sauce, such as Har Har brand*
- 1 Tablespoon soy sauce
- ¼ teaspoon white pepper
- 1/3 cup sherry
- 2 Tablespoons sugar
- 2 Tablespoons fermented rice, optional
- 1/3 cup water
- 1 teaspoon corn starch
- 1/4 cup water
- 1 Tablespoon sesame oil, optional
*Har Har hot bean sauce is available at specialty markets, including
Kalustyan’s- a spice market in New York City or through their
website, www.kalustyans.com.
Method:
Sprinkle the peeled and deveined shrimp with a teaspoon of salt,
which acts as an abrasive, and helps remove the black vein. Rinse
under cold water, and pat very dry with a paper towel or dish cloth.
In a bowl large enough to hold the shrimp, mix 1/8 teaspoon salt
and ¼ teaspoon white pepper with egg white. Add shrimp and
a Tablespoon of corn starch. Mix thoroughly.
In a wok, heat 3 cups vegetable oil until smoking. Add shrimp,
and cook for 1 minute, turning often. Remove and drain the shrimp.
Discard the oil, clean the wok, and heat again. Add the olive oil
to the wok, and stir-fry the onions until they become translucent.
Add the white part of the scallions, ginger, and garlic, and stir-fry
for 1 minute.
Add the hot bean paste, and continue to stir-fry for 30 seconds.
Add the soy sauce, white pepper and sherry, and stir-fry for 5 seconds.
Add the fermented rice, and stir-fry for 5 more seconds.
Add shrimp, and 1/3 cup water. Mix corn starch with a 1/4 cup cold
water, and add to the shrimp. Add the sesame oil and green parts
of the scallions, and mix thoroughly. Remove from heat and serve
immediately.
Wine Pairing:
A Riesling from the Mosel region of Germany such as the Selbach-Oster
Zeltinger Sonnenuhr Riesling Spätlese 2002
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