Recipe Cuisine: Chinese
Theme: One Bowl Wonder
Chow Har Kew – Crispy fried prawns
By: Miku G
Ingredients
- Prawns & Vegetables:
- 340 g peeled, deveined prawns
- 170 g bok choy
- 60 g snow peas
- 60 g champignon mushrooms
- 60 g sliced bamboo shoots
- 60 g sliced water chestnuts
- 1 small carrot, sliced
- 2 spring onions, white part cut into 2 cm batons, green part finely sliced
- 500–750 ml peanut oil (for frying)
- 1 tsp garlic, crushed
- 2 tsp ginger, crushed
- 1½ tbsp cornflour mixed with 2 tbsp water, for slurry
- Sauce:
- ½ cup chicken stock
- 2 tbsp oyster sauce
- 2 tbsp Shaoxing wine
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 2 tsp sesame oil
- Prawn Batter:
- ½ cup plain flour
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp garlic powder
- ½ tsp white pepper
- ½ cup giner beer, chilled
- To Serve:
- Steamed rice
Product used in recipe
- VALCOM - BAMBOO SHOOT SLICES
Method
- Combine all sauce ingredients in a bowl and set aside.
- Steam rice according to packet instructions and set aside.
- Heat oil in a wok or saucepan to 160°C.
- Combine all dry batter ingredients. Just before frying, whisk in the ginger beer to form a smooth batter.
- Coat prawns in batter and fry in batches at 160°C for about 2 minutes until lightly golden. Remove and rest for 5 minutes.
- Using a large pot of water, quickly boil the bok choy, mushrooms, carrot, bamboo shoots and water chestnuts for about 20 seconds. Add snow peas briefly, then drain well.
- Increase oil to 175°C and fry shrimp again until golden and crisp. Remove and set aside.
- Heat a clean wok until just smoking. Add 1 tbsp of the frying oil, then add the garlic and ginger. Stir briefly until fragrant.
- Add the white spring onion batons and toss quickly.
- Pour in the prepared sauce and bring to the boil. Stir the cornflour slurry into the wok and cook until thickened and glossy.
- Add the blanched vegetables and toss briefly to coat. Gently fold in the prawns, keeping some crisp texture.
- Divide rice on to plates, top with the crispy prawns and vegetables, and scatter over the sliced green spring onion.
