🦐 How a Chinese chef cooks Prawns (豉汁蝦)!

By Made With Lau · 20 min

Ingredients

Instructions

1. Cut off half of each prawn's head from the eyes forward, and trim off the legs.
2. Cut the tail tip at an angle to make a 'phoenix tail'.
3. Devein each prawn with a toothpick, pushing it through the back and pulling the vein out.
4. Spread cornstarch evenly on a plate and coat each prawn on both sides. Shake off the excess so only a thin, even coat remains.
5. Mince the shallots. Slice the red bell pepper and white onion into thin strips. Peel, smash and mince the garlic. Thinly slice the ginger, then mince it.
6. Mix the black bean sauce, oyster sauce, soy sauce, sugar, white pepper and Shaoxing wine in a bowl. Taste and adjust if needed.
7. Heat a flat wok or frying pan on high. Add the oil and swirl to coat.
8. Lower the heat to medium. Place each prawn in the pan one at a time, arranging them straight, and leave them undisturbed so the first side sears. Add more oil along the edge of the pan.
9. When the underside turns red and the crust is golden, about 2 minutes, flip each prawn. Cook the other side for about 2 minutes, until reddish-orange.
10. Lower the heat to low and push the prawns to the edges. Add the ginger, garlic and shallots to the centre and cook for about 40 seconds until fragrant. Add the bell pepper and onion and cook for 20 seconds, then stir everything together.
11. Push everything to the centre and pour the sauce around the edge of the wok. Raise the heat to medium-high and toss everything with the sauce for 30-40 seconds, until it reduces, thickens and coats well.
12. Turn off the heat, stir in the sesame oil, and serve the prawns with the vegetables and sauce.

Summarized from Made With Lau's video. Watch it for the details.

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GarlicOnionGingerBell pepperShrimpShallotPrawnBlack bean