This tasty dish is found in many Chinese restaurants and is a fine offering when prepared properly. Unfortunately, when overcooked prawns are served with over-thickened curry sauce, the result is an unappealing starchy blob. Curried dishes are not typical of Chinese cookery, so when we do make them, a good cook takes care that they are done correctly.
Here is a version that I am sure you will find quite delicious. The secret is to salt the prawns and then coat them with a protective batter of egg white and cornflour. This procedure protects the prawns from the hot oil, keeping them moist and juicy inside. These extra steps will ensure a delectable dish.
Sprinkle the prawns with
Mix together thoroughly the prawns, egg white, cornflour,
Heat a wok until it is very hot and then pour in the groundnut oil. When the oil is very hot, remove the wok from the heat and immediately dump in the prawns, stirring vigorously to keep them from sticking. When the prawns turn white, in about 2 minutes, quickly drain them in a stainless steel colander set in a bowl. Discard the oil.
Reheat the wok or heat a large frying pan over a high heat until it is hot. Swirl in the
Turn onto a platter, garnish with the spring onions and serve at once.
If you choose to use water instead of oil, bring it to the boil in a saucepan. Remove the saucepan from the heat and immediately add the prawns, stirring vigorously to keep them from sticking. When the prawns turn white, in about 2 minutes, quickly drain them in a stainless steel colander set in a bowl. Discard the water.
Other vegetables could be substituted for the green pepper: mangetouts, peas, asparagus, sugar snap peas, onions or spring onions.
© 1998 Ken Hom. All rights reserved.