Salt And Chili King Prawns
From jaw 10 years agoIngredients
- salt and chili seasoning. shopping list
- 4 tablespoons of table salt shopping list
- 2 tablespoons of white granulated sugar shopping list
- 2 tablespoons of msg shopping list
- 2+1/2 tablespoons of 5 spice powder shopping list
- 1+1/2 tablespoons paprika shopping list
- 1 tablespoon onion powder shopping list
- 1 tablespoon garlic powder shopping list
- Dry Batter shopping list
- 200 grams potato starch shopping list
- 1 beaten egg shopping list
- Main ingredients shopping list
- oil for deep frying shopping list
- 2 tablespoons oil for stir frying shopping list
- 280 grams un-cooked king prawns shopping list
- 1/2 large white onion diced shopping list
- 1 medium hot red chili cut thinly shopping list
- 2 spring onion stalks green parts only cut into 1cm lenghts shopping list
- 2 large cloves of garlic finely diced or with a garlic press shopping list
- 1 tablespoon of dark soy sauce shopping list
- 1 teaspoon shaoxing rice wine or dry sherry shopping list
- Prawn seasonings shopping list
- 1/2 teaspoon quality toasted sesame oil shopping list
- 1 teaspoon ground white pepper shopping list
- 1 tablespoon shaoxing rice wine or dry sherry shopping list
How to make it
- Firstly lets prepare the salt and chili seasoning as its were most of the flavor comes from.
- Heat a wok or large pan to a medium heat, once heated add the salt to the wok and dry roast, continuously mixing until the salt turns golden brown. ( THIS IS THE SECRET)
- Once the salt has been enhanced leave to cool completely before adding all the other salt and chili seasonings, give a good mix.
- Store in a container or better still pour into a seasoning sprinkler.
- Heat up the oil for deep frying on a stove top either gas or electric to very high.
- (SEE VERY BOTTOM FOR EXPLANATION)
- In a mixing bowl add the prawns and the prawn seasoning ingredients and mix.
- Now add only half of the beaten egg and mix with the prawns.
- Now add the potato starch and give a good mix ensuring the prawns are fully coated.
- Once you have tested the heat of the oil add the prawns ensuring they do not stick together by carefully mixing with a wooden spoon or suitable utensil.
- Deep fry for two minutes then drain.
- Now heat up a wok to high heat and add 2 tablespoons of oil.
- Add the garlic, white onion,spring onion and chili, stir fry for 2 minutes.
- Now add the dark soy sauce and give a quick stir fry.
- Add the prawns followed by 1 teaspoon of the salt and pepper mix and give a good toss, now add 1 more teaspoon of the salt and pepper mix and give another good toss in the wok.
- Now add 1 teaspoon of the wine and stir fry for 1 more minute.
- Done!!
- The prawns can be served with the fried rice that i have done on a separate recipe with the Cantonese or sweet and sour sauce poured on top of the rice.
- ***With the batter for the prawns you must have a high heat to heat the oil as a deep fat fryer can not heat the oil high enough.
- The reason is the potato starch will separate from the prawns if the heat is not high enough, therefore heat the oil in a wok on a gas or electric stove top to very high.
- You can tell the oil is ready, by simple putting a small cube of bread into the oil. If it quickly rises up and has a steady bubble stream, then its ready.***
People Who Like This Dish 1
- clbacon Birmingham, AL
- jaw Liverpool, GB
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