In a medium bowl, combine the prawns with wine and sea salt.
Heat the oil on high heat. Toss the prawns in the flour; shake off any excess and deep fry until golden in color. Remove the prawns with a slotted spoon and drain on paper towels.
Remove the oil and leaving about 1 Tbsp, cook the garlic on moderate heat until golden in color. Turn the heat on high; add in the chilies, scallions, sea salt, 5-spice powder, and pepper. Give the mixture a quick stir and mix in the prawns. Stir briefly to coat the prawns with the chili mixtures. Serve immediately.
Ingredients
400 g Medium Prawns, peeled
1 tsp Shaoxing Wine
1/8 tsp Sea Salt
Potato Flour for coating
Peanut Oil
3 Cloves Garlic, chopped
2 Green Chilies, sliced
1 Red Chili, seeded and chopped
2 Scallions, sliced
¼ tsp Sea Salt
1/8 tsp Freshly Ground White Pepper
A pinch of 5 Spice Powder
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