King prawns in shell with tomato sauce

King prawns in shell with tomato sauce

By
From
Encyclopedia of Food and Cookery
Serves
4

If you are serving this dish the authentic Chinese way, with the heads and shells intact, don’t forget finger bowls and plenty of paper napkins, or set each diner’s place with a rolled, moist towel in its own little bamboo basket.

Ingredients

Quantity Ingredient
1kg green king prawns
2 tablespoons oil
2 tablespoons chinese rice wine or dry sherry
1 teaspoon sesame oil

Sauce

Quantity Ingredient
1 1/2 tablespoons tomato sauce
1 tablespoon chilli sauce
pinch salt
1/4 teaspoon sugar
2 tablespoons chicken stock
1 tablespoon fresh ginger, shredded
1/2 teaspoon cornflour
2 teaspoons water

Method

  1. If prawns are very large, cut each in half. Rinse lightly and dry thoroughly. Heat a wok or frying pan, add oil and stir-fry prawns for about 2 minutes or until a good red colour. Sprinkle with wine or sherry.
  2. To make sauce, combine ingredients in a bowl, add to prawns, cover and bring to the boil. Reduce heat and simmer gently for 3–4 minutes. Add sesame oil for a final touch and serve hot.

Note

  • You may shell the prawns, removing heads but leaving tail shells intact, and devein before cooking.
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