Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Peel and devein the prawns. Place the shells, heads and the spring onion in a pan with enough water to cover them. Bring the water to the boil; simmer, uncovered, for 15 minutes. Strain the liquid into a bowl, discarding the shells. Reserve ½ cup (125ml/4 fl oz) of the prawn liquid. Place the prawns in a glass bowl. Add 1 teaspoon of the salt and stir briskly for a minute. Rinse under cold, running water. Repeat the procedure twice, using ½ teaspoon salt each time. Rinse the prawns thoroughly the final time. Pat dry with paper towels.
2. Combine the cornflour and egg white in a bowl, add the prawns and place in the refrigerator, covered, for 30 minutes.
3. Wash and string the sugar snap peas. Cut the red pepper into thin strips. Combine the reserved prawn liquid, oyster sauce, sherry, extra the oil in a small bowl. Heat the oil in a wok and deep-fry the prawns in batches, cooking for 1 to 2 minutes or until lightly golden. Carefully remove the prawns from the oil with tongs or slotted spoon. Drain on paper towers and keep warm.
4. Carefully pour off all but 2 tablespoons of the oil (if you are keeping it to re-use, only use it for fish, as the prawn flavor will have permeated). Add the garlic and ginger to the wok and stir-fry for 30 seconds. Add the peas and pepper and stir-fry over high heat for 2 minutes. Add the combined sauce ingredients and cook, stirring, until the sauce boils and thickens. Add the prawns and stir to combine. Serve immediately.
