Jade Prawns Chengdu-Style

Name: Jade Prawns Chengdu-Style
Yield: Serves 4
Cuisine: China
Ingredients: 15 ml/1 tbsp groundnut/peanut oil; 15 ml/1 tbsp groundnut/peanut oil; 15 ml/1 tbsp and 10 ml/2 tsp cornflour/cornstarch; vegetable oil, for deep-frying; 450 g/1 lb raw large prawns/jumbo shrimp or tiger prawns, shelled; 15 ml/1 tbsp and 10 ml/2 tsp cornflour/cornstarch; 450 g/1 lb raw large prawns/jumbo shrimp or tiger prawns, shelled; 450 g/1 lb raw large prawns/jumbo shrimp or tiger prawns, shelled; 10 ml/2 tsp Sichuan pepper; 30 ml/2 tbsp Shaoxing wine or dry sherry; 40 g/1½ oz Hunan or any dry-cured ham, finely diced; 50 g/2 oz/½ cup peas, thawed if frozen; 2 spring onions/scallions, cut into 2 cm/¾ in lengths; 40 g/1½ oz Hunan or any dry-cured ham, finely diced; 2 garlic cloves, crushed; 2 spring onions/scallions, cut into 2 cm/¾ in lengths; 30 ml/2 tbsp Shaoxing wine or dry sherry; 2.5 ml/½ tsp salt; 1 egg white

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

In this Chengdu dish, fried bright pink prawns contrast with the brilliant green of peas – the jade of the title – cooked with Shaoxing wine and ham. Sichuan cooking reaches its peak in the provincial capital, Chengdu, the centre of the province’s culture and cuisine with a history that goes back 2,500 years.

Ingredients

1 egg white
2.5 ml/½ tsp salt
450

Asia
China
Chengdu
Fish course
Pescatarian

Method

In a large bowl, beat the egg white with salt until almost stiff, then add the prawns and sprinkle over the 15 ml/1 tbsp cornflour. Mix well, then cover and set aside to marinate