Sze chuen chow har kau

Sze chuen chow har kau

Sichuan prawns with dried chillies

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

I have made this recipe using equal quantities of prawns and cooked shelled crab (cracked into large pieces, not flaked crab meat), and it is delicious. If you do it this way, add the crab to the marinade with the prawns and cook for the same length of time.

Ingredients

Quantity Ingredient
500g raw prawns, peeled and deveined
1 teaspoon salt
2 teaspoons cornflour
1/2 egg white, lightly beaten

Seasonings and sauce

Quantity Ingredient
1 teaspoon cornflour
1 tablespoon light soy sauce
2 teaspoons chinese wine or dry sherry
1 1/2 teaspoons honey or sugar
1 teaspoon white vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
60ml oil
8-10 large dried red chillies, seeded
2 spring onions, thinly sliced
1 teaspoon fresh ginger, grated or chopped
2 garlic cloves, crushed

Method

  1. Put the prawns into a bowl with 250 ml cold water and ½ teaspoon of the salt. Stir and leave for 2 minutes, then rinse and drain well.
  2. In a bowl, combine the cornflour and 1 tablespoon cold water and stir to make a smooth paste. Add the egg white and the remaining salt and stir well, then add the prawns and toss to coat. Leave to marinate for 30 minutes.
  3. To make the sauce, combine the cornflour and 2 tablespoons cold water in a small bowl to make a smooth paste, then stir in the soy sauce, wine, honey, vinegar, salt and pepper. Set aside.
  4. Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the chillies and stir-fry for a few seconds, or until almost black. Remove with a slotted spoon and drain on paper towel.
  5. Drain any excess marinade from the prawns, add the prawns to the wok and stir-fry for 20–30 seconds, or until they turn pink. Add the spring onion, ginger and garlic and stir-fry briefly. Add the cornflour mixture and stir constantly until the sauce boils and thickens. Turn off the heat, return the chillies to the wok, stir to mix and serve immediately with white rice.

Note

  • For a less hot result, discard the oil in which the chillies are fried and heat fresh oil before cooking the remaining ingredients.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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