King Prawns with Hot Bean Sauce

Name: King Prawns with Hot Bean Sauce
Ingredients: 3 tablespoons fresh chicken stock; 1 tablespoon light soy sauce; 1 tablespoon minced shallot (white and green parts); 1 tablespoon sugar; 3 tablespoons tomato sauce (ketchup); 1 tablespoon minced ginger; 3 tablespoons hot bean paste; 1 tablespoon salt; 1 tablespoon shao xing; 4 tablespoons vegetable oil; ¼ cup coriander leaves; 2 tablespoons minced garlic; 8 large green prawns

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

These prawns are best cooked in their shells. Eating with your fingers and sucking the meat and juices from the shells is the only way to truly enjoy them - and the head is the best bit! for the faint-hearted, shelled and stir-fried is almost as good.

Ingredients

8 large green prawns
4 tablespoons vegetable oil
1 tablespoon

Main course

Method

Cut the legs off the prawns and, with a sharp knife, slit open the shells along the belly. Heat the oil in a wok until it is just smoking, then add the prawns and reduce the heat. Add the ginger, garlic, tomato sauce and hot bean paste. Cook for 1 minute. Add the shao xing, salt, soy, sugar and stock and simmer for 4 minutes.