Hunan Chilly Prawns

Ingredients for making the crispy chilly Prawns

• 1 kg prawns, peeled and de veined
• 1 tablespoon ginger
• 1 tablespoon garlic
• 1 tablespoon green onions
• 1 green chilli
• 3 cups (750ml) chicken stock
• 1 cup (250ml) soy sauce
• 2 teaspoon sesame oil
• 1tbsp chilly paste
• 1tsp vinegar
• 30 gms red, yellow, green pepper

• 2-3 teaspoons cornflour, dissolved in 2 teaspoons water
• 1 cup peanut oil
• 1/2 cup (60g) flour
• 1 green capsicum, chopped
• 1 red capsicum, chopped
• 1 medium onion, chopped
• 1-2 tablespoon white wine

Methods of making the crispy chilly Prawns

1. Grind ginger, garlic, green onions and green chilies to a paste in a mortar and pestle. Set aside.
2. In a saucepan over a medium heat, reduce the chicken stock and soy sauce to 2 cups – this will take 10- 15 minutes.
3. When that’s done, season with white pepper and add sesame oil. Thicken with cornflour that has been dissolved in the water.
4. Lightly coat the prawns in flour – shake them in a bag with the 1/2 cup flour. Heat the peanut oil until it’s very hot, then add the prawns.
5. Cook the prawns 2-3 minutes in the hot oil and add the capsicums and onion, cook for another minute. Don’t over-cook.
6. Drain the oil from the prawns and vegetables, then return them to the wok. Add the garlic-ginger paste and cook until lightly browned. Finish with a splash or two of white wine if desired – stir it through, then serve with rice or hakka noodles.