Sauteed Prawn with Tomato Sauce

Name: Sauteed Prawn with Tomato Sauce (Kan shao hsia lu)
Cuisine: Chinese
Ingredients: ¼ teaspoon sesame oil; ¼ teaspoon black pepper; ½ cup water; 2 teaspoons salt; 1 tablespoon sugar; 1 tablespoon wine; 1 tablespoon water (make paste); 1 tablespoon water (make paste); 1 tablespoon cornstarch (make paste); 1 tablespoon cornstarch (make paste); 2 tablespoons worcestershire sauce; 3 tablespoons catsup; 11 tablespoons oil; 2 cups onion (shredded); 12 fresh prawns (about 2 pounds)

Kan shao hsia lu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

12 fresh prawns (about 2 pounds)
2 cups onion (shredded)

Asia
Taiwan
Fish course
Pescatarian

Method

Cut off the prawn’s head, sharp tail, and feet. Then cut each prawn down the back and devein in it. Wash the prawns, drain and dry.
Stir fry the shredded onion with 3 tablespoons of oil until soft. Season with ½ teaspoons of salt. Remove to a platter.
Heat 5 tablespoons of oil in a pan. Put in the prawns (each prawn should be curled) and gently shake