Oil-Braised Prawns
Ingredients
5 prawns, in shells,
with heads
1 tbsp rice wine
2fl oz (50ml)vegetable oil
1/4 tsp. salt, or to taste
1 tbsp fresh ginger, shredded
1/4 tsp. sesame oil
1/2 cup (120ml)high stock
1 tbsp scallions, shredded
1 tbsp sugar
1/4 tsp. MSG (optional)
Directions
- 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 heads and 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
cooked.
- 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 scallions and garlic shreds, pour
the sauce over the prawns, and serve.
