SCHEZHUAN PRAWNS

Here's Idol sa Kusina Recipe for Episode 79 / Feb. 10 - SCHEZHUAN PRAWNS

SCHEZHUAN PRAWNS

Ingredients:

• ¼ tsp. salt
• ¼ tsp. schezhuan peppercorn
• 1 egg white
• 1 tsp cornstarch
• 500 g. prawns, peeled and deveined
• 1 spring onion, chopped
• 1 tbsp. garlic-ginger puree
• 1 tbsp. chili bean sauce
• 2 tbsp. ketchup
• 3 tbsp. chicken broth
• 1 ½ tbsp. Chinese rice wine or dry sherry
• ½ tsp. sugar
• 2½ cups oil

Procedure:

• 1. In a bowl, stir together the egg white, salt, and cornstarch. Add the prawns, stirring until they are coated evenly with the mixture. Set aside.
• 2. In a small bowl, combine the chili bean sauce and ketchup. In a separate small bowl, stir together the chicken broth, rice wine and the sugar.
• 3. Deep fry the prawns, until they change color. Drain on paper towels or in a colander and set aside.
• 4. In a wok, heat 1 tbsp. oil over medium-high heat. Add the garlic-ginger puree, and spring onions. Stir for about 15 seconds, until aromatic, then add the chili bean sauce and ketchup.
• 5. Stir briefly, then add the chicken broth and sugar mixture into the pan.
• 6. Boil for a few seconds, then add the prawns back into the pan. Toss quickly and serve Szhechuan prawns over rice.