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King Prawns with Hot Bean Sauce
- Difficulty
Easy
By Neil Perry
Published 2000
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 4 tablespoons 1 tablespoon
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.
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