Chili Garlic Prawns and Spring Rolls

Chili Garlic Prawns & Spring Rolls

 

I bought a williams sonoma asian cookbook and this is the first recipe I made from it. I love shrimp and it was quite easy to make. Takes about 1/2 hour.

Chili Garlic Prawns

  • soy sauce: 6 tablespoons
  • rice vinger: 1/4 cup
  • asian sesame oil: 4 teaspoons
  • ketchup: 1/4 cup
  • sugar: 2 teaspoons
  • cornstarch (cornflour): 2 teaspoons
  • corn or peanut oil: 3 tablespoons
  • tiger shrimp: 2 lbs
  • ginger: 2 tablespoons minced
  • garlic: 4 cloves
  • red or green jalapeno chile: 1, seeded and minced
  • green onions: 6, thinly sliced
  • steamed rice

Make the sauce: In a small bowl, combine 6 tablespoons of water and the soy sauce, vinegar, sesame oil, ketcup, sugar, and cornstarch. Stir to dissolve sugar and cornstarch.

Stir-fry the Prawns: Heat a wok or large frying pan over high heat and add 2 tablespoons of corn oil. Add prawns and sear, until browned on both sides, takes a few minutes. Transfer prawns to a bowl. Return pan to high heat and add 1 tablespoon of oil. Add the ginger, garlic, chile and green onions and stir-fry for about 10 seconds. Add sauce to the pan and stir until it begins to bubble. Add the prawns and stir-fry until the prawns are opaque throughout and the sauce has thickened slightly, takes a 1-3 minutes. Transfer to a platter, garnish with green onions and serve with rice.

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About Inner Love

I want: Passion. Desire. To create Cosmos. I want: Expression. Depth. Meaning. I want: Joy. Laughter. Love. I want: Life. View all posts by Inner Love

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