Prawns in Sweet Soy Sauce 豉油皇煎蝦
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Nguyên liệu
- 2 lbs Fresh prawns ((or 1 lb if you intend to keep the shell on or if you use frozen prawns))
- 1 large shallot ((approx. 60g))
- 2-4 cloves garlic (, minced (approx. 30g))
- 2 stalks green onions (, chopped. Separate the white parts and the green parts)
- 1-2 Thai chili ((optional), sliced)
- 2 tbsp Corn starch
- 2 tbsp Shaoxing wine
- 1 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 2 tsp Sugar
- 3 tbsp Oil
Cách làm
Rinse prawns with water
Prepare a large pot of water and bring to a boil (approx. 4 litres of water) Using around 4 liters of boiling water per pound of prawns will allow the water to retain enough heat to cook the prawns enough
Boil the 1 pound of prawns for 10-12 seconds and remove and immediately rinse with cold water or submerse in an ice bath The prawns should change to orange colour and curl up
Wait for the water to boil again before doing the same for the remaining prawns
Once the prawns have cooled, you can remove the head. You will find the hepatopancreas, aka orange goo or “brains” which can be saved (pour out excess fluid) and added to the soy sauce mixture later. You may also choose to discard it ….but it tastes sooo good!
Remove the rest of the shell and devein the prawn by cutting a slit down its backside and pull out the vein. I save the shells to make broth for future use
Pour out excess water from the prawn meat, pat with kitchen towel and coat with the 2 tbsp of cornstarch. Spread them out on a plate so that they don’t stick together
Combine 1 tbsp light soy sauce, 1 tbsp dark soy sauce, the optional hepatopancreas and 2 tsp sugar in a bowl; mix and set aside
Heat pan at medium high then add 3 tbsp oil. Wait for oil to heat up
Add shallot, garlic and white part of the green onions to the pan and fry until lightly golden
Move the shallot mixture to the edges of the pan. Make sure there is some oil in the middle to cook the prawns. I used a rounded wok so when I moved the shallot mixture to the elevated sides, the oil slides to the bottom of the wok for better oil efficiency
Turn heat up to high and add the prawns then add cooking wine. Use a spatula to flip, stir and mix everything together Frying at a high temperature will help all the liquid evaporate quicker to prevent creating a braising effect which will cause overcooking
Pour the soy sauce mixture and add the green part of the green onions in, keep flipping and stirring From the time the prawns go into the pan and out of the pan, the process should be approx. 1 minute
Plate the prawns when prawns turn orange and curl into a circle shape
Rinse prawns with water
Using kitchen sheers, cut off all appendages You may cut the heads off or leave them on
Wipe the prawns with towel or kitchen towel
Devein the prawns by cutting a slit on the back side of the prawn and pull out the vein
Coat the prawns with 2 tbsp of corn starch and spread them out so they don’t stick together
Combine 1 tbsp light soy sauce, 1 tbsp dark soy sauce and 2 tsp sugar in a bowl and set aside
Heat pan at medium high then add 3 tbsp oil. Wait for oil to heat up
Add shallot, garlic and white part of the green onion to the pan and fry until lightly golden
Move the shallot mixture to the edges of the pan. Make sure there is some oil in the middle to cook the prawns I used a wok so when I moved the shallot mixture to the elevated sides, the oil slides to the bottom of the wok
Turn heat up to high and add the prawns then add cooking wine. Use a spatula to flip, stir and mix everything together Frying at a high temperature will help all the liquid evaporate quicker to prevent creating a braising effect which will cause overcooking
Pour the soy sauce mixture and add the green part of the green onions in, keep flipping and stirring
Plate the prawns when prawns turn orange and curl up
Nguồn: auntieemily