Claypot Prawns Recipe

Claypot Prawns Recipe

300g large prawns (shrimps)

2½ cups cooked peanut oil

4 thin slices mature ginger

6 cloves peeled garlic, chopped and deep-fried

6 peeled shallots, chopped and deep-fried

1½ teaspoons Chinese yellow wine or hua teow jiu or sherry

1½ cups stock

2 lettuce leaves, washed and shredded

Seasoning:

1½ teaspoons light soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

3 tablespoons tomato ketchup

a few dashes pepper powder

Method:

Wash prawns; trim off feelers but leave head and skin on.  Pat dry with paper towels.  Place wok on high heat and add the cooked peanut oil (leaving 2¼ tablespoons for later).  When smoking hot, deep-fry prawns for about ½ minute, stirring until shells turn red.  Remove prawns and drain.  Set aside to cool.  Place claypot on high heat for 1 minute and heat 2 tablespoons cooked peanut oil until smoking hot.  Stir-fry ginger, garlic and shallots for about 1 minute until fragrant.  Sprinkle over with wine and add stock.  When mixture is boiling, add seasoning ingredients: light soy sauce, oyster sauce, sugar, tomato ketchup and pepper.  Bring to the boil again and let the gravy bubble vigorously for about 2 minutes over high heat until thickened.  Add prawns and stir-fry briefly.  Cover claypot with lid and cook for about 2 minutes.  Remove lid, sprinkle a little more pepper powder and spread over with shredded lettuce.  Turn off heat.  Remove lid, pour in ¼ tablespoon cooked oil and cover again.  Serve after a few minutes.