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Starters & Main Courses |
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| Recipe Archive > Starters & Main Courses > |
Hot Sweet Chilli Prawns
(Serves 4)
Whitworths light brown soft cane sugar and chilli sauce give a sweet hot flavour to these large, meaty prawns, which are further enhanced with the flavours of fresh root ginger, spring onion and snow peas.
Serve them with noodles for a delicious light summer lunch with a glass of chilled white wine.
The sauce also goes well with stir fried chicken or spare ribs, marinade the meat in the same way as the prawns.
All ingredients are available in large supermarkets and of course oriental grocers.
Equipment & Ingredients
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1 kg/2lb.4oz king size raw pacific prawns, defrosted if frozen |
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5cm/2 inch piece fresh ginger, peeled and cut into fine match stick strips |
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4 cloves garlic finely chopped |
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8 spring onions, cut into 5cm/2in lengths |
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3 tbls medium chilli sauce, more if you can bear the heat |
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4 tbls Whitworths light brown soft cane sugar |
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4 tbls Shaohsing wine, or medium sherry |
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Method
Prepare the prawns.
Remove the heads and shells, but leave the tails in tact Rinse under cold water then butterfly the prawns. Using a sharp cut three-quarters down into the body of the prawn along its length then pull out the vein. Set aside.
Prepare the sauce.
Mix the chilli sauce, light brown sugar, tomato ketchup, soy sauce and wine or sherry together in a small bowl and set aside for 30 minutes to allow the sauce to mingle and the sugar to dissolve.
Heat up the oil in large frying pan. Add the ginger and garlic and stir fry for one minute, followed by the prawns and snow peas. Stir fry for a further minute then add the spring onions, stir fry for a further 1/2 minute, then pour over the chilli sauce and stir fry for a further 2 minutes.
Divide into four portions and serve each portion onto a bed of hot plain noodles.
Plain Noodles
Equipment & Ingredients
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1 packet of fine egg noodles |
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Method
Cook the noodles in boiling water according to the packet. Drain thoroughly and quickly mix in the sesame oil. Serve hot and steaming.
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