Braised Prawn
Ingredients
7 prawn, whole
3 1/2 oz (100ml) stock
3 1/2 oz (100ml) vegetable oil or lard
1 1/2 tbsp tomato sauce
1/2 tsp. scallions, chopped
1/4 tsp. soy sauce
1/2 tsp. fresh ginger, chopped
1 tbsp cornstarch (cornflour) dissolved in
1 tbsp water
4 tsp. rice wine
3 1/2 fl oz vegetable oil
1 tsp. salt, or to taste
1 tsp. sugar
Directions
- Wash the prawns well. Twist off the
heads and feet but do not shell, cut the
shells along the back and devein with
a tooth pick, or small knife. Rinse again
under cold water.
- Heat 6 tbsp oil or lard in a wok until
the oil surface ripples. Add the scallions
and ginger. Add the prawns and stir-fry
about 30 seconds. Add the rice wine, cover
the wok, and cook for 30 seconds. Add
the salt, sugar and stock. Bring to a
boil over high heat, cover, and simmer
over low heat for 3 minutes. Add the tomato
sauce and soy sauce and turn the heat
to high. Boil until the sauce is reduced.
Stir in the cornstarch mixture and cook,
stirring, until thickened. Add 1 tbsp
oil or lard and stir-fry to blend. Remove
and serve.
- Beat the eggs in a heat-proof bowl and
stir in the salt, rice wine, MSG, 4 tsp.
of the stock and mix well. Place fish
in the bowl with the egg mixture. Place
the bowl in a steamer and steam for 10
to 15 minutes, or until the custard is
set.
- Mix the soy sauce, sesame oil, the remaining
2 tsp. of the stock, the scallion, and
the ginger into a sauce. Pour over the
fish and serve.
