Recipe for Szechuan Dry-Braised Prawns 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
2
Ingredients:
Amount Ingredient
1 lb Medium-sized shrimp (prawns),, 26 to 30 count,
----------------- MARINADE ----------------
1 pch Salt
1 pch White pepper
1 x Egg white
1 tbl Cornstarch
2 tbl Oil
Vegetable oil, for blanching
----------------- SPICES ----------------
1/2 sm white onion, minced
2 tsp Fresh ginger, minced
2 x Cloves garlic, minced/pressed
1 tsp Chili paste
----------------- SEASONINGS ----------------
1/2 cup Catsup
2 tbl Dry sherry, (I use sake wine gives better flavor)
1 tbl Sugar
1/2 tsp Salt
1/2 tbl Soy sauce
1 x Green onion, chopped
Instructions:
Instructions: Shell and devein shrimp, leaving tails attached. Rinse and pat dry.

Combine MARINADE ingredients with shrimp in order listed. Let stand 10 minutes.

To oil blanch, set wok over high heat for about 1 minutes. Add 3 c. oil and heat to 300F. Add shrimp, stirring gently to separate. Blanch until pink, remove and drain. To braise, remove all but 3 T. oil from wok. Add onion and brown slightly; stir in remaining spices and cook until fragrant. Add seasonings and shrimp and braise over high heat until sauce is reduced. Stir in green onion and sesame oil. Transfer to platter to serve.

NOTES:
1. You can adjust the chili paste according to your own taste.

2. Substitute the meat from 2 lobster tails to make dry-braised lobster.

3. Using smaller shrimp and less sauce makes this dish suit- able for an appetizer. Enjoy!!!!! - Della

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Szechuan Dry Braised Prawns   ::   Szechuan Eggplant   ...