Sugar-roasted prawns

Sugar-roasted prawns

By
From
Encyclopedia of Food and Cookery
Serves
4

A popular dish on Chinese restaurant menus.

Ingredients

Quantity Ingredient
12 large green king prawns
peanut oil
4 thin slices fresh ginger, finely chopped
4 spring onions, with some green tops, finely chopped
125ml chicken stock
1/2 teaspoon salt
1/2 teaspoon chilli powder
110g sugar
2 teaspoons sesame oil
coriander sprigs, to garnish
or spring onions, shredded, to garnish

Method

  1. Remove legs and feelers from prawns, leaving on heads and shells. Heat enough peanut oil in a wok or large, heavy frying pan to come to a depth of 5 cm. Cook prawns in hot oil for 3–4 minutes or until they turn pink. Remove prawns.
  2. Pour off oil from pan to leave only a thin film. Stir-fry ginger and spring onions until the aroma is released, about 30 seconds, then pour in the chicken stock and add salt, chilli powder and sugar. Cook over very high heat, so liquid reduces rapidly.
  3. When the mixture starts to caramelise, turn heat to low and add prawns, stirring and turning them over in caramel so they are well coated. Sprinkle with sesame oil, and stir through. Serve at once, garnished with coriander sprigs or shredded spring onions.
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