Pan-Fried Prawn Sections

Name: Pan-Fried Prawn Sections
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 6 Prawns (shell-on, each cut into 3 sections, deveined); 2 Egg white (for the thin batter); 20 g Scallion whites (cut into sections); 20 g Minced ginger (rice-grain sized); 20 g Shaoxing wine (for marinating and seasoning); 6.5 g Sugar (for seasoning); 12 g Light soy sauce (for marinating and seasoning); 12 g Arrowroot starch (for the batter and thickening); 6.5 g Sesame oil (drizzled in before serving); to taste Clear broth (for thickening)

A Fujian-style pan-fried prawn dish. The prawns are cut into segments, seared through, then finished with a glaze of soy sauce, sugar, and wine.

27 min

Easy

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Ingredients

Prawns (shell-on, each cut into 3 sections, deveined) 6

Egg white (for the thin batter) 2

Scallion whites (cut into sections) 20 g

Minced ginger (rice-grain sized) 20 g

Shaoxing wine (for marinating and seasoning) 20 g

Sugar (for seasoning) 6.5 g

Light soy sauce (for marinating and seasoning) 12 g

Arrowroot starch (for the batter and thickening) 12 g

Sesame oil (drizzled in before serving) 6.5 g

Clear broth (for thickening) to taste

Instructions

Marinate

Cut each shell-on prawn into 3 sections and devein them, then toss in a thin batter made from a little light soy sauce, wine, egg white, and arrowroot starch.

Pan-fry

Heat a wok with lard over medium heat, then add the prawns and pan-fry until cooked through.

Season and thicken

Add the light soy sauce, sugar, wine, scallion, and ginger, then pour in a little clear broth and thicken with arrowroot starch to make a light glaze.