Chinese Velvet Prawns with Garlic Tomato Sauce
Serves 1
Directions
- 1Butterfly the prawns along the back without cutting all the way through, coat both sides with cornstarch, then gently pound with a rolling pin until thin.
- 2Bring a pot of water to the boil, then add the ginger, spring onion, and Chinese cooking wine.
- 3Add the prawns in small batches, boil for about 2 minutes or until cooked through, then drain well.
- 4Heat the oil in a wok and stir-fry the jalapeño and garlic until fragrant.
- 5Stir in the sugar, salt, oyster sauce, and soy sauce, then add the cherry tomatoes and immediately turn off the heat.
- 6Pour the sauce over the prawns and gently toss to coat.
Ingredients
- 400 g raw prawn, peeled and deveined
- 0.5 cup cornstarch
- 3 slice ginger, sliced
- 1 whole spring onion, cut into sections
- 1 tbsp chinese cooking wine
- 2 tbsp cooking oil
- 4 clove garlic, minced
- 1 whole jalapeño, finely chopped
- 150 g cherry tomato, halved
- 1 tsp sugar
- 1 pinch salt (optional)
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
Equipment
rolling pinpotwok
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