Sandia Chang’s Chiu Chow Chilli Prawns
You will need
- 1kg head and shell on prawns
- 2 tbsp. Lee Kum Kee Chiu Chow Chilli oil
- 2 tbsp. Lee Kum Kee Double Deluxe Soy Sauce
- 1 tsp. Lee Kum Kee Sweet Soy Sauce
- 3 tbsp. ketchup
- 2 tbsp. Shaoxing wine or dry sherry
- 2 tbsp. lemon juice
- 1 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tbsp. ginger, minced
- 4 spring onions, finely sliced
- A small handful of coriander, roughly chopped
- Lime wedges, to serve
- Rinse the prawns under cold water to clean.
- Take a small pair of scissors and cut through the shell down the back of the spine. Using a small, sharp knife, cut a shallow slit along the back of each shrimp through the opening and remove the vein with the tip of the knife. Lay the prawns on a tray on a kitchen towel to dry.
- In a small mixing bowl, mix the ketchup, wine, chilli oil, lemon juice and soy sauces.
- Heat a large sauté pan on high heat with half the vegetable oil then add the prawns and stir fry just until they turn pink in colour.
- Add the remaining vegetable oil to the pan and add the garlic and ginger and sauté for 1 minute on medium heat.
- Add the ketchup and soy sauce mixture along with the spring onions. Cook for another minute.
- Lastly add the chopped coriander and serve with lime wedges and lots of napkins.
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