CHINESE PRAWN RECIPE RECIPES

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CHINESE HONEY PRAWNS - MARION'S KITCHEN



Chinese Honey Prawns - Marion's Kitchen image

I’d always order this seafood dish as a child, so it brings back a lot of happy memories. My grown-up, light version of the Chinese restaurant classic is still crisp, crunchy and juicy, but doesn’t have any of the heaviness from the traditional gluggy batter. Positively saintly!

Provided by MARIONSKITCHEN.COM

Yield 4

Number Of Ingredients 15

16 large prawns, peeled and deveined
¼ cup chicken stock
1 tbsp light soy sauce
3 tbsp sugar
3 tbsp honey
1 cup plain flour
4 spring onions (scallions), pale parts finely chopped and green parts finely chopped
2 tsp cornstarch, dissolved in 2 tbsp water
vegetable oil for frying
1 tsp sesame seeds
sliced spring onion (scallions) to serve
Marinade:
1 tbsp Chinese shaoxing wine
1 egg white, lightly whisked
½ tsp sea salt

Steps:

  • In a large bowl, place the prawns and the marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 10 minutes. In another bowl, mix together the chicken stock, soy sauce, sugar and honey. Place the flour in a large tray or bowl. Add the prawns and the marinade and use your hands to pat and press the liquid and flour together around the prawns to form a craggy coating. Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the prawns. Cook the prawns in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper. In a clean wok or pan over medium-high heat, add 1 tablespoon of oil and then add the pale part of the spring onion. Cook for about 10 seconds. Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved. Add the cornstarch mixture. Cook for another minute or until the sauce has thickened slightly. Add the prawns and toss until evenly coated. Transfer to a serving plate and sprinkle with sesame seeds and the green part of the spring onion.

SPICY SICHUAN-STYLE PRAWNS RECIPE | BBC GOOD FOOD



Spicy Sichuan-style prawns recipe | BBC Good Food image

Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish

Provided by Ken Hom

Categories     Dinner, Main course, Supper

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 12

1 ½ tbsp groundnut oil
2cm piece ginger , finely chopped
2 garlic cloves , coarsely chopped
1 spring onion , finely chopped
450g raw prawns , shelled and de-veined
1 tbsp tomato purée
3 tsp chilli bean sauce
2 tsp Chinese black vinegar or cider vinegar
2 tsp golden caster sugar
2 tsp sesame oil
handful coriander leaves, to serve
sliced spring onion , to serve

Steps:

  • Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.

Nutrition Facts : Calories 156 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, ProteinContent 20 grams protein, SodiumContent 1.1 milligram of sodium

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