Hot Garlic Prawns
1/2 kg prawns
2 tbsp chilli bean paste
2 tsp chilli paste
3 tbsp chopped garlic
3 spring onions
1 tbsp sugar
2 tbsp vinegar
2 tsp soya sauce
3 tbsp white wine
cooking oil
3 tsp corn flour
2 tbsp beaten egg
100 ml chicken stock
Flatten and slit prawns. Marinate in corn flour, white wine, egg and salt.
Deep fry the prawns until light golden. Remove from pan and drain.
Fry the chilli paste and chilli bean paste together.
Add the garlic and saute for a minute.
Add the soya sauce, vinegar, white wine, sugar and spring onions to the pan.
Pour in the stock and stir in the corn flour mixed with water. Return the prawns to the pan. Heat through and serve.
Courtesy: Chef Niru Gupta
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