Japanese sweet and sour fried prawns
Japanese sweet and sour fried prawns
Introduction
Ebi Chilli Sauce is one of my husbands favourite meals, it is a very easy dish to prepare and cook. The recipe is very flexible and could be made with any combination of seafood, meat or vegetables. I usually prepare the dish with Ebi / Prawns, but chicken would work just as well. You may also like to add some carrots to add some bite (gentle pan fry).
Ingredients
- 10 King Prawns
- A Pinch of Salt and Pepper
- 1 tbs of Corn Flour
- 1 Finely Chopped Clove of Garlic
- Chopped Ginger roughly the same size as the Garlic Clove
- 1 tbs of Tobian Jian (see ingredients page for more details)
- 1 Finely Chopped Spring Onion
- 1 tbs of Sesame Oil
- Chicken Stock 80cc
- 2 tbs of Tomato Ketchup
- 2 tbs of Granulated Sugar
- 2 tsp of Japanese Soy Sauce / Light Soy Sauce
- 2 tsp of Oyster Sauce
Method
- Mix the Chicken Stock, Tomato Ketchup, Sugar, Soy Sauce and Oyster Sauce and leave.
- Remove the Prawn shells, and score the back removing the black / translucent vein, wash, season with salt and pepper and coat with the corn flour.
- Heat a wok or frying pan at a medium heat, add the garlic, ginger, tobian jian and prawns cooking until the prawns turn pink.
- Add the sauce to the pan, simmer for 5 minutes, or until the sauce thickens.
- If you like, add some white vinegar to taste.
- Serve with Japanese Rice, or Egg Fried Rice. Enjoy!
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