Crispy, golden prawns tossed in a punchy mix of garlic, chilli, and Shaoxing wine. Quick, spicy, and perfect with jasmine rice.
Category
Dinner
Servings
4
Prep time
20 minutes
Cook time
30 minutes
Crispy, golden prawns tossed in a punchy mix of garlic, chilli, and Shaoxing wine. Quick, spicy, and perfect with jasmine rice
Ingredients
- thumb-sized piece of ginger, finely grated
- 4 garlic cloves, finely grated
- 500g (1 pound 2 ounces) raw prawns (peeled and deveined)
- ½ tsp chilli powder
- 2 tbsp cornflour (cornstarch)
- 2 bullhorn peppers (or capsicums), sliced thinly
- 1 brown onion, sliced
- 3 small red chillies, sliced
- 300ml (1¼ cups) oil for frying
- 2 tbsp Shaoxing cooking wine
- 1 tbsp soy sauce
- 2 tbsp chilli sauce
- pinch of salt
Directions
Mix the grated ginger and garlic in a bowl until a paste forms. Set aside.
- In a separate bowl, mix half of the ginger-garlic paste with the chilli powder, cornflour, and a pinch of salt. Add the raw prawns and toss well to coat evenly.
- Slice the bullhorn peppers, onion, and red chillies.
- Place a wok over high heat and add the oil for frying. Once the oil reaches 160°C (320°F) or starts bubbling around a chopstick, carefully add the prawns.
- Cook the prawns for 3–4 minutes, flipping often, until golden brown and almost cooked through. Remove from the oil and set aside.
- Carefully drain most of the oil, leaving about 2–3 tablespoons in the wok.
- Return the wok to medium-high heat and add the sliced onions, peppers, and chillies. Toss well.
- Stir in the remaining ginger-garlic paste and toss again.
- Add the cooked prawns back to the wok and mix well.
- Pour in the Shaoxing wine, soy sauce, and chilli sauce. Toss everything together until evenly coated.
- Serve and enjoy with steamed jasmine rice.
