Prawn Sandpot Casserole with Red Curry and Baby Corn

Name: Prawn Sandpot Casserole with Red Curry and Baby Corn
Yield: Serves 2 to 3 as a Main Course, 4 to 5 as part of a Multicourse Meal
Cuisine: China
Ingredients: 1 tablespoon sugar; 3 tablespoons soy sauce; 1 red (bell) pepper, cut into ¼-inch strips; 1 small yellow onion, cut into ¼-inch half-moons; 1 small segment fresh lotus root, cut into paper-thin rounds; 2 scallions, cut into 1-inch nuggets; ⅛ teaspoon Roasted Szechwan Pepper-Salt; ½ pound Napa cabbage, cut into 1-inch squares; 1 to 1½ tablespoons corn or peanut oil, for stir-frying; 1½ teaspoons Thai red curry paste; 6 to 10 ears fresh baby corn, halved lengthwise if large, or 1 cup corn kernels; 1⅓ cups China Moon Double Stock or unsalted chicken stock; Thinly sliced green and white scallion rings, for garnish; 1 large egg white; 1 tablespoon Chinese rice wine or dry sherry; 1 teaspoon kosher salt; 1 tablespoon cornstarch; 1 pound fresh prawns in their shells, shelled (save the shells and heads) and deveined; 1 teaspoon Five-Flavor Oil, corn, or peanut oil; Reserved shrimp shells and heads; 2 teaspoons finely minced garlic; 1 tablespoon unseasoned Japanese rice vinegar; 2 teaspoons finely minced fresh ginger

Preparation info

Serves
2 to 3
as a Main Course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Shrimp and corn is one of my favorite combinations, so I am always in a rush to get this dish on the menu in those fleeting few months when fresh corn is sweet and wonderful. Fresh ears of baby corn are a visual delight in this dish, but fresh corn kernels—just-shucked and thrown raw into the casserole—are equally terrific. If fresh lotus root is unavailable, do not use the canned sort (it is ghastly!); instead, just go with another handful of corn or with fresh water chestnuts cut into coi

Ingredients

Asia
China
Stew

Ingredients

Method