The Chinese combine foods in an unusual way, sometimes mixing seafood with meats, especially pork. The result is delicious, savoury and quite tasty Here minced pork is used to extend the more expensive prawns.
The best prawns to use are the uncooked variety. Although they often come frozen, a rinse in cold water with a tablespoon of salt is a technique used by Chinese cooks to refresh them. This recipe is equally good with fresh scallops.
Peel the prawns and, if you are using large uncooked ones, cut them to remove the fine digestive cord. Wash them and pat them dry with kitchen paper. Combine the prawns with the egg white, cornflour, salt, sesame oil and pepper. Mix well and leave in the fridge for 20 minutes.
Heat a wok until it is very hot, then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the prawns, stirring vigorously to keep them from sticking. When the prawns turn white (about 2 minutes), quickly drain them, discarding the oil.
If you choose to use water instead of oil, bring it to the boil in a pan. Remove the pan from the heat and immediately add the prawns, stirring vigorously to keep them from sticking. When the prawns turn white (about 2 minutes), quickly drain them.
Re-heat the wok or large frying-pan over high heat until it is hot. Add the
© 1996 Ken Hom. All rights reserved.