Stir-fried Large Prawns
Cantonese shrimp dish: split large prawns are deep-fried until cooked, then stir-fried with yellow chives and shiitake mushrooms. The shrimp meat is fresh, flavorful, tender and crisp, and the yellow chives have a rich, aromatic fragrance.
Ingredients
large prawn meat (washed, slit along the back (do not cut through), deveined)
400 g
Chinese chives (cut into segments)
250 g
fresh shiitake mushrooms (sliced)
15 g
bamboo shoot slices
6 slices
lard (for deep-frying prawns and stir-frying)
1000 g (uses 100 g)
black pepper
to taste
sesame oil
to taste
Shaoxing wine
to taste
wet starch (for coating and making the bowl sauce)
to taste
MSG
to taste
fish sauce
to taste
stock (for making the bowl sauce)
a pinch
Instructions
1
Prep Ingredients
Wash the prawn meat, slit along the back (do not cut all the way through), devein, then coat with starch water. Slice the fresh shiitake mushrooms, cut the Chinese chives into segments. Mix MSG, black pepper, sesame oil, fish sauce, Shaoxing wine, wet starch, and a pinch of stock into a bowl sauce.
2
Deep-fry Prawns
Heat the wok, add lard, heat to 70% heat over high flame, add the prawns and deep-fry until cooked, drain off excess oil.
3
Stir-fry to Finish
Add a small amount of lard to the wok, stir-fry the shiitake mushrooms, Chinese chives, and bamboo shoot slices until fragrant, add the prawns, pour in the bowl sauce, toss a few times, then immediately transfer to a serving plate to serve.
