This recipe has been adapted from GraceYoung’s. This
portion will yield a small plate of side dish for two. On New Year’s Eve, we
also had Slow Cooked Pork Belly and Stir Fried Cabbage.
200 grams frozen prawns (meat with tails), thawed and patted dry with kitchen paper towel
½ teaspoon Szechuan pepper corns, toasted and
ground (coarsely)
½-1 Red Chilli, minced (if you cannot handle
the heat, just discard the seeds)
2 cloves of garlic, minced
1 slice of root ginger, minced
1 spring onion, chopped (I use only
green parts)
A big pinch of salt
A big pinch of sugar
Mix salt, sugar and Szechuan pepper
together and set aside.
Mix chilli, garlic and ginger in a small
bowl.
Add a little bit of oil into a wok on
medium high heat, fry garlic, chilli and ginger mixture briefly and push to the
side. Add prawns – let them cook undisturbed for a minute or two then turn over
and leave them for another minute (or until they turn nicely pink). Sprinkle
the prawns with salt and pepper mixture. Swirl fry everything together before
adding spring onion. Remove from heat. Serve with steam rice and stir fried
greens.
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