This recipe serves 2 – 3 as a main dish with rice and a vegetable, or 3 – 6 as part of a multicourse meal.
More Szechuan Recipes
- 1 pound raw prawns, deveined
- 1/2 teaspoon salt
- 1/2 teaspoon plus 1/2 teaspoon granulated sugar
- 2 teaspoons tapioca starch or cornstarch
- 1 scallion (green onion) chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon hot bean sauce (Toban Djan)*
- 2 tablespoons ketchup (catsup)
- 2 tablespoons chicken broth
- 1 tablespoon Chinese rice wine or dry sherry
- 3 tablespoons peanut or vegetable oil (such as canola) for stir-frying
- A few drops (no more than 1 teaspoon) Asian sesame oil
Marinate the prawns in the marinade mixture: 1/2 teaspoon salt, 1/2 teaspoon sugar, and 2 1/2 - 3 teaspoons tapioca starch or cornstarch, adding the starch last. Let stand while preparing the other ingredients.
Prepare the other ingredients while the prawns are marinating: chop the scallion and mince the ginger. In a small bowl, combine the hot bean sauce (Toban Djan) and ketchup. In a separate small bowl, stir together the chicken broth, rice wine and the remaining 1/2 teaspoon sugar.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the prawns. Stir-fry for about 2 minutes, until they have become firm and pink. Remove the shrimp from the pan. Clean out the pan.
Heat 1 tablespoon oil in the wok. When the oil is hot, add the scallions and ginger. Add the hot bean sauce and ketchup. Stir briefly, then give the chicken broth and sugar mixture a quick re-stir and add it into the pan. Allow to boil for a few seconds, then add the prawns back into the pan. Stir briefly to mix the prawns in the sauce. Stir in the sesame oil. Serve Sauteed prawns hot over rice.
* Hot bean sauce (Toban Djan) is a fermented paste that combines hot chilies with broad beans, also called fava beans. Several brands can be found in Asian markets, including Lee Kum Kee's "Chili Bean Sauce."