Ingredients
- For fillings :
- Prawns 350g
- 10 Valcom water chestnut slices
- 3 stalks of celery
- 3 garlic cloves
- Ginger 1 small piece
- 2 green onions
- 1 chili
- 1/2 lettuce
- 2 fried dough sticks (Yu Tiao) cut into small pieces
- Marinade :
- Sesame oil 1 tsp
- Rice wine 1 tbsp
- 1 egg white
- Corn starch/flour 1 tbsp
- Salt (a little)
- White pepper (a little)
- Seasonings :
- Sesame oil 1 tbsp
- Rice wine 1 tbsp
- Salt 1 tsp
- White pepper (a little)
- Bean paste 1 tsp
- Corn starch/flour 2 tbsp
Method
- First, wash and devein the prawns, and flatten them with a kitchen knife, and slightly chop them into small pieces.
- Marinate chopped prawns with sesame oil, rice wine, egg white, corn starch/flour, salt, white pepper, for about 5 minutes and set aside.
- Prepare for fillings : remove the leaves from the celery and cut into small cubes. Chop the water chestnuts, garlic, ginger, green onions, chili, and set aside.
- Cut the lettuce into bowl shape with scissors, then put it into ice water to chill, then drain the water and set aside.
- Cut the fried dough sticks (Yu Tiao) into small pieces, bake them in oven at 170 degrees until crispy, and set aside.
- Add 2 tablespoon of oil and stir fry the marinated prawns in a pan, filter the oil, and set aside.
- Add a tablespoon of oil to the same pan. Add (fillings) garlic, ginger, chili, and water chestnuts and sauté over high heat.
- Add prawns, (seasonings) sesame oil, rice wine, salt, white pepper, bean paste, corn starch with water (little), and continue to stir-fry.
- Finally, add celery cubes, chopped green onion, and stir-fry evenly
- Transfer to a plate, place an appropriate amount of prawns on lettuce leaves, and top with fried dough cubes to complete.
Product used in recipe
- Valcom - Water Chestnut Sliced
