prawns, in shells, with heads
2fl oz (50ml)
1/4 tsp. salt, or to taste
1 tbsp fresh
1/4 tsp. sesame oil
1/2 cup (120ml)high stock
1 tbsp sugar
1/4 tsp. MSG (optional)
Remove the heads from the prawns and set aside.
Remove the legs, shell, devein and wash. Cut
each prawn body into 3 equal sections.
Heat the oil in a wok until moderately hot. Add the prawn
ginger. Use a scoop to press the heads against the
sides of the wok so the fat seeps out, colouring the oil red.
Add the prawn sections and stir-fry for 1
minute. Add the stock, sugar,
rice wine, MSG
(optional), and salt. Simmer over low heat for
5 to 6 minutes, or until the prawns are just
Remove the prawn heads and place in dish with
the prawn sections to top. Boil the sauce in
the wok over high heat until thickened.
Sprinkle with sesame oil. Add the
and garlic shreds, pour the sauce over the
prawns, and serve.
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"Real & Healthy