Black Pepper Prawns
16 large prawns
1 tablespoon corn starch
2 teaspoons Shao Hsing Wine
1 teaspoon light soy sauce
2 to 3 tablespoons peanut oil
2 cloves garlic
Coarsely ground black pepper
1 to 2 teaspoons of Thai Sweet Chili Sauce
2 to 4 tablespoons chicken broth
5 green onions – tops only, cut into one to two inches pieces.
Peel and devein prawns. Leave the tail on. Toss prawns with wine, soy and cornstarch. Refrigerate for 15 to 20 minutes.
Heat wok on high. Add oil. Toss prawns in wok and cook for one to two minutes. Sprinkle with black pepper, salt, garlic. Stir to coat, add the chili sauce, chicken broth and the green onions. Stir to coat and serve over rice.
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