Chilli Prawns - Hunan-style

    35 minutes

    My family loves this meal. It's a big fave at Easter in our house but is great for anytime you want a spicy prawn dish.

    1 person made this

    Serves: 2 

    • 1 kg prawns, peeled and deveined
    • 1 tablespoon ginger
    • 1 tablespoon garlic
    • 1 tablespoon green onions
    • 1 green chilli
    • 3 cups (750ml) chicken stock
    • 1 cup (250ml) soy sauce
    • 2 teaspoon sesame oil
    • 2-3 teaspoons cornflour, dissolved in 2 teaspoons water
    • 1 cup peanut oil
    • 1/2 cup (60g) flour
    • 1 green capsicum, chopped
    • 1 red capsicum, chopped
    • 1 medium onion, chopped
    • 1-2 tablespoon white wine

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Grind ginger, garlic, green onions and green chillies to a paste in a mortar and pestle. Set aside.
    2. In a saucepan over a medium heat, reduce the chicken stock and soy sauce to 2 cups - this will take 10- 15 minutes.
    3. When that's done, season with white pepper and add sesame oil. Thicken with cornflour that has been dissolved in the water.
    4. Lightly coat the prawns in flour - shake them in a bag with the 1/2 cup flour. Heat the peanut oil until it's very hot, then add the prawns.
    5. Cook the prawns 2-3 minutes in the hot oil and add the capsicums and onion, cook for another minute. Don't over-cook.
    6. Drain the oil from the prawns and vegetables, then return them to the wok. Add the garlic-ginger paste and cook until lightly browned. Finish with a splash or two of white wine if desired - stir it through, then serve with rice.

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