|
SZECHUAN CHILI PRAWNS
Prawns or black tiger 15 Garlic minced 3 cloves Ginger minced 3 tbsp Onion chopped 1 Chili broad bean paste (red) 2 tbsp for extra spicy (use 1 tbsp for regular) Tomato ketchup 4 tbsp Chicken broth 240cc (vegetable broth is fine) Sake or white wine 1 tbsp Sugar 1 tsp Salt and pepper Potato starch 3 tbsp and water 3 tbsp, mixed Vinegar 1 tsp Canola oil Mayo substitute 1 tbsp (I use Original Mindful Mayo from Earth Balance) *No peanuts, tree nuts, milk, eggs, soy, wheat |
|
1. If your prawns are big, devein the prawns, slitting the back of prawns and take out the black string.
2. Make a shallow slit on prawns' back all the way to the tail, allowing the prawns to open when heated.
3. Cut the tip of the prawns' tail, letting go the moisture trapped inside.
4. If your prawns are big, fry them very quickly. This eliminates the odor.
5. Saute the chopped onions until tender. Set aside.
6. Warm the canola oil, about 2 tbsp in a wok or frying pan.
7. Saute minced garlic and ginger. Add another canola oil, about 1 tbsp in low-medium heat.
8. Add Szechuan broad bean paste and ketchup in low-medium heat, allowing to let oil turn red.
10. Add broth and increase the heat to high.
11. Add the prepared prawns to the hot chili broth, followed by sake, sugar, ans salt and pepper.
12. Add sauted onion.
13. Mix the potato starch water mixture well and pour over the hot broth, slowly in circular motion over the pan as you shake it.
14. Add mayo substitute and vinegar to finish.
Add mayo if this is too spicy for you.
Please check ingredients of Szechuan Chili Broad Bean Sauce (mainly broad bean and chili)
2. Make a shallow slit on prawns' back all the way to the tail, allowing the prawns to open when heated.
3. Cut the tip of the prawns' tail, letting go the moisture trapped inside.
4. If your prawns are big, fry them very quickly. This eliminates the odor.
5. Saute the chopped onions until tender. Set aside.
6. Warm the canola oil, about 2 tbsp in a wok or frying pan.
7. Saute minced garlic and ginger. Add another canola oil, about 1 tbsp in low-medium heat.
8. Add Szechuan broad bean paste and ketchup in low-medium heat, allowing to let oil turn red.
10. Add broth and increase the heat to high.
11. Add the prepared prawns to the hot chili broth, followed by sake, sugar, ans salt and pepper.
12. Add sauted onion.
13. Mix the potato starch water mixture well and pour over the hot broth, slowly in circular motion over the pan as you shake it.
14. Add mayo substitute and vinegar to finish.
Add mayo if this is too spicy for you.
Please check ingredients of Szechuan Chili Broad Bean Sauce (mainly broad bean and chili)
