Sautéed Tri-Color Sliced Prawns

Name: Sautéed Tri-Color Sliced Prawns (San se ming hsih p’ien)
Cuisine: Chinese
Ingredients: 10 oz. green vegetable; 3 cups oil; 2 tablespoons green onion (chopped); ½ tablespoons ginger (chopped); 15 prawns; 1 tablespoon curry powder; 3 tablespoons catsup; 1 egg white; 1 tablespoon water; ½ teaspoon salt; 1-½ tablespoons cornstarch; 1 tablespoon wine; ½ tablespoon wine; ½ tablespoon soup stock; 1 teaspoon sesame oil; 1 teaspoon cornstarch

San se ming hsih p’ien

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

15 prawns
2 tablespoons green onion (chopped)
½ tablespoons

Asia
Taiwan
Shanghai
Kiangsu
Chekiang
Fish course
Pescatarian

Method

Remove head and shell of prawns, clean with salt, rinse with water and pat dry. Slice each prawn crosswise into 4 pieces. Marinate in wine, cornstarch, salt, and egg white in a bowl for 30 minutes.
Stir-fry green vegetable in 3 tablespoons oil and ½ teaspoon salt. Remove and drain, arrange on serving platter in a “Y” shape.
Deep-fry prawns in oil 300°