sizzling rice prawns

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Cooking receipe to make sizzling rice prawns under category General Recipes. You may find some video clips related to this receipe below.

sizzling rice prawns

chinese

western region

450g prawns preferably uncooked

2 tablespoons groundnut oil

2 teaspoons fresh ginger finely chopped

1 tablespoon garlic finely chopped

11/2 tablespoons spring onions finely chopped

1.1L groundnut oil

rice cake (qv) broken into pieces

sauce

110g green or red pepper (about 1) diced

1 tablespoon cider vinegar or Chinese black rice vinegar

1 tablespoon dark soy sauce

1 tablespoon chilli bean sauce or 2 dried red chillis

11/2 tablespoons tomato paste

1 teaspoon light soy sauce

11/2 tablespoons dry sherry or rice wine

1 teaspoon sugar

300ml Chicken Stock

1 tablespoon cornflour blended with 1 tablespoon water

Peel the prawns and discard the shells.

Using a small sharp knife split the prawns in half but leave them still attached at the back so that they splay out like butterflies.

If you are using large uncooked prawns remove the fine digestive cord.

Rinse the prawns well in cold water and blot them dry with kitchen paper

Heat a wok or large frying pan until it is quite hot.

Add the 2 tablespoons of oil.

Let it heat for a few seconds until it is almost smoking.

Add the ginger and stir it quickly for a few seconds then add the garlic and spring onions.

A few seconds later add the prawns and stir fry them quickly until they become firm. (This takes about 30 seconds.)

Then add all the sauce ingredients except the cornflour mixture.

Bring the mixture to the boil remove it from the heat and add the cornflour mixture.

Bring back to the boil and then reduce the heat to a very slow simmer.

The prawn sauce may be cooked ahead up to this point and re heated when required.

Now you are ready to fry the rice cake.

Heat the 1.1L of oil in a deep fat fryer or large wok until it is nearly smoking.

Drop in a small piece of rice to test the heat.

It should bubble all over and immediately come up to the surface.

Now deep fry the pieces of rice cake for about 12 minutes until they puff up and brown slightly. Remove them immediately with a slotted spoon and set them to drain on a plate lined with kitchen paper.

Then quickly transfer the pieces to a platter and pour the hot prawn and sauce mixture over them. It should sizzle dramatically.

Once you are skilled at preparing this dish you can attempt to perform this trick at the dinner table. (The oil used for deep frying the rice cake can be saved and re used once it has cooled. Filter it through coffee filter papers before storing it.)

Serve Sizzling Rice Prawns with Cold Marinaded Bean Sprouts and Stir fried Chinese Greens.

This is a dramatic dish which is sure to earn you compliments. It is moderately easy to make but requires organisation and some experience of Chinese cooking. Attempt this dish after you have cooked some of the other simpler recipes in this book. Im sure that once you have tried it it will become a regular feature of your repertoire. The key to success is that the prawn sauce mixture and rice cake should both be fairly hot. You will then be sure to achieve a dramatic sizzle when the two are combined.

Serves 6

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