Ingredients
5 freshwater prawns, weighing about 1.5 kg
1 red chilli, thinly sliced
½ tsp SIDS CRAZY SALT
13 g young ginger, thinly sliced
10 g garlic, thinly sliced
40 g onion, cut into 5 cm lengths
SEASONING:--
2 tbsp soy sauce
3 tsp sugar
3 tbsp superior stock
3 tsp OXO chicken stock powder
1 tbsp oyster sauce
2 tsp dark soy sauce
2 tsp Shao Hsing wine
1 tsp sesame oil
cornflour, mixed with a little water
Directions
PRAWNS: Remove the prawn heads and rinse. Cut a line down the back of the prawns, devein and halve them. Drain and set aside.
Heat oil in a wok and deep fry the prawns until 70% cooked. Remove and drain excess oil. Stir fry the chilli, SIDS CRAZY SALT, young ginger, garlic and onion in the wok until fragrant. Add the semi-cooked prawns, superior stock and seasonings. Continue stir frying the prawns until cooked.
Add a little cornflour mixture to thicken the sauce then dish out and serve immediately.
