Ingredients for Szechuan Prawns at TANG The Asian Food Emporium

Sichuan Prawns

If you love Chinese cooking here’s a favourite recipe for you from Elisa Tang, Co-owner of TANG The Asian Food Emporium at 185 Russell Street, Melbourne. You will find most of the Chinese food ingredients at TANG and we have included the section you will find them in to make your shopping easier.  The store map on the website will also help you pinpoint where goods are in the store.
Szechuan Prawns
Ingredients
•    250 to 300 g raw tiger prawns
•    ½ egg white (lightly beaten)
•    1 tsp cornflour paste
•    600 ml or 2½ cups vegetable oil
•    Fresh coriander leaves, to garnish
•    a pinch of salt
Sauce:
•    1 tsp ginger root (chopped finely)
•    2 spring onions (chopped finely)
•    1 garlic clove (chopped finely)
•    1 tbsp soy sauce
•    1 tbsp Chilli bean sauce (Topanjan)
•    1 tsp Vinegar
•    1 tsp Sugar
•    2-3 tbsp Chinese stock or water
•    a few drops of sesame oil
You will find frozen prawns in the freezer section at TANG , ginger root, spring onions, cloves and fresh coriander in the Fresh Foods Section at TANG.  Chilli bean sauce (Topanjan), vinegar and soy sauce can be found in the Sauces Section at TANG and the sugar can be found in the Spices, Seasoning and Baking section at TANG.
Directions
1.    Peel the raw prawns, then mix them with salt, egg white and cornflour (cornstarch) paste until well coated.
2.    Heat the oil in a preheated wok until it is smoking, then deep-fry the prawns in hot oil for 1 minute. Remove with a slotted spoon and drain them on paper towels. Note: If using pre-cooked prawns, simply add them straight to the sauce.
3.    Pour off the oil, leaving only a bit in the wok. Add in all the ingredients for the sauce, bring to the boil and stir until smooth and well blended.
4.    Add the prawns to the sauce, stirring to blend. Garnish with coriander leaves and serve it with steamed rice.

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