Dry Fried Tiger Prawns
Once in a while I would like to share a recipe. Mainly it helps me remember. Today I would like to present (sound of a GONG!) …… Dry-Fried Tiger Prawns!!!
Dry-Frying or gan chao in Mandarin means there should not be any sauce left when it is done. This method seals in the flavour and leaves a crispy delicious coat on the food pieces. In contrast to the normal stir-frying method, dry-frying is much more technical and requires more concentration and skill. Now let’s get to it.
Dish Name: Dry-Fried Tiger Prawns
Time Requirement: 20 mins.
Skill Level: 8 out of 10
- one dozen deveined tiger prawns
- three cloves of garlic minced
- one teaspoon of shredded ginger
- quarter of an onion shredded
- Chinese cooking wine
- low-sodium soy sauce
- two pinches of dry crushed red chili pepper
- half teaspoon of cajun spice
- one tablespoon of avocado oil
- marinate prawns in cooking wine for 5 mins.
- preheat non-stick wok on medium with oil. Add garlic, chili, ginger and onion when oil start to sizzle.
- drain prawn and carefully place them into the hot wok so you don’t splash.
- Add cajun spice.
- stir quickly and constantly for 5-7 mins or until prawn meat becomes opaque white.
- add soy sauce and stir for another 3 mins until outside of prawn shows signs of crispiness and a glaze coats the shells.
- plate. Ideally on a bed of cooked vegetables.
And you just became your family/friends/lover’s favourite person! This dish is a crowd pleaser every time. It goes well with light Shiraz or Sake or if you are the adventurous kind – Chinese Rice Wine.
Remember, seafood is a proven aphrodisiac. So cook seafood for your lover and enjoy the tipping after the meal.
As always, I appreciate your thoughts. Please leave a comment below.
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