Recipe Ingredient
- 400g large prawns
- 5 dried red chillies, cut into halves
- 20g young ginger, sliced
- 3 cloves garlic, sliced
- half an onion, cut into wedges
- 25g button mushrooms, quartered
- 50g red capsicum, cut into wedges
- 25g carrot, cut into desired shapes
- 25g sugar snap peas, halved
- 2 tbsp oil
- 1 tsp sesame oil
- Seasoning
- 1 tbsp abalone sauce
- 1 tbsp tomato sauce
- 1/4 tsp dark soy sauce
- 1/4 tsp sugar
- 1/2 cup water
- 1 tsp black vinegar (chit choe)
- 1 tbsp Shao Hsing cooking wine (optional)
- 1/8 tsp corn flour
Instructions
- Shell prawns leaving tails and heads intact. Make a slit in the centre of the prawns and devein.
- Dust lightly with corn flour and deep-fry in hot oil for 30 seconds. Drain and set aside.
- Put a sizzling hotplate over low heat. Brush a little oil over. Heat until it is hot.
- Heat oil and sesame oil in a wok. Fry ginger, garlic and dried chillies until fragrant. Add button mushrooms, carrot and seasoning. Return the prawns to the wok. Stir-fry briskly for 10-20 seconds. Add capsicum, onion and sugar snap peas and toss well to combine.
- Transfer the dish straight to the hot plate and serve immediately while it is still sizzling.
