“In this Szechwanese-style dish, garlic,ginger, hot chili and tomato are used to bring out the briny flavor and excellent texture of the prawns.Use 2 1/2 inch-long scampi or Caribbean prawns for a very impressive presentation. This doesn't neeed to be part of a multi-course Chinese dinner-try the prawns over a bed of spinach linguine that has been tossed with salt, cracked pepper and olive oil. From a May 1986 issue of Bon Appetit in a feature about "Chinese Seafood Entrees".”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix tomato paste,water,soy sauce,wine,sugar and 1/4 teaspoon salt.
  2. Cut through back of prawn shells with sharp knife;discard black vein, rinse prawns and pat dry.
  3. Combine cornstarch, 1/4 teaspoon salt and pepper in small bowl.
  4. Dredge prawns in mixture, shaking off any excess.
  5. Heat 1/2 cup oil in wok or large skillet over high heat until beginning to smoke (about 350 degrees).
  6. Add prawns in batches and cook 20 seconds on each side; drain on paper towels.
  7. Heat 1 tablespoon oil in clean wok over high heat 30 seconds.
  8. Add green onions and 1/8 teaspoon salt.
  9. Stir until onions begin to wilt, about 1 1/2 minutes.
  10. Transfer onions to oval platter, arranging along long sides.
  11. Heat 4 1/2 teaspoons oil in clean wok over high heat 30 seconds.
  12. Add chili paste, garlic, ginger and prawns and stir 15 seconds.
  13. Add tomato paste mixture and stir until prawns are cooked through, about 1 1/4 minutes.
  14. Transfer prawns to platter, garnish with parsley and serve immediately.

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