Chilli Garlic prawns 🍤

By Andy Cooks · 20 min

Ingredients

Instructions

1. Mix the grated ginger and garlic in a bowl to form a paste. Set aside.
2. In another bowl, mix half of the ginger-garlic paste with the chilli powder, cornflour and a pinch of salt. Add the prawns and toss to coat evenly.
3. Slice the bullhorn peppers, onion and red chillies.
4. Heat oil in a wok over high heat until it reaches 160°C (320°F) or bubbles around a chopstick. Carefully add the prawns.
5. Fry the prawns for 3 to 4 minutes, turning often, until golden brown and almost cooked through. Remove and set aside.
6. Drain most of the oil, leaving about 2 to 3 tablespoons in the wok.
7. Return the wok to medium-high heat, add the sliced onion, peppers and chillies, and toss well.
8. Stir in the remaining ginger-garlic paste and toss again.
9. Return the prawns to the wok, then add the Shaoxing wine, soy sauce and chilli sauce, and toss until evenly coated.
10. Serve with steamed jasmine rice.

Summarized from Andy Cooks's video. Watch it for the details.

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