Claypot Prawns Recipe |
Ingredients: Serves 4 |
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. |
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