Sautéed Jumbo Prawns

Name: Sautéed Jumbo Prawns
Yield: Serves 4–6
Cuisine: China
Ingredients: 15 ml (1 tbsp) Chinese rice vinegar or Chinkiang vinegar (or balsamic vinegar); 10 ml (2 tsp) tomato paste; 1 small bunch coriander leaves, rinsed and trimmed; 60 ml (4 tbsp) stock; 15–22.5 ml (1–1½ tbsp) sesame oil; 15 ml (1 tbsp) Shaoxing wine or medium dry sherry; 45–60 ml (3–4 tbsp) peanut or vegetable oil; 10 ml (2 tsp) finely shredded ginger; 1.5–2.5 ml (¼–½ tsp) tapioca or potato flour dissolved in 15 ml (1 tbsp) water; 15–30 ml (1–2 tbsp) tomato ketchup; 7.5 ml (1½ tsp) sugar; 5 ml (1 tsp) Worcestershire sauce; 30 ml (2 tbsp) thin or light soy sauce; 12 jumbo raw prawns in the shell, with heads, about 450 g (1 lb); 1.5 ml (¼ tsp) salt

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

If the twin prawns of Shandong are available, use them; otherwise, use any jumbo prawns. This East-meets-West sauce, known among professional Chinese chefs as Western or ‘capital’ – why capital no one is quite sure – sauce, can be made according to one’s own taste, mixing Western sauces such as A1, tomato ketchup and/or Worcestershire with Chinese ingredients such as Chinese rice vinegar or Chinkiang (Zhenjiang) vinegar, soy sauce and the like.

Ingredients

Asia
China
Shandong
Starter

Ingredients

Method