Chinese recipes: Zesty chilli and garlic tiger prawns
This stir-fry is full of flavour and can be served up in a matter of minutes. The dish was inspired by all the cheap and cheerful seafood places in Hong Kong, where some of the most amazing seafood is served. The prawns are butterflied (cut in half down the middle of the back), topped with generous amounts of butter, garlic and spring onions and steamed. Make sure you buy raw tiger prawns because if you buy cooked, they will be too chewy when cooked again in this dish.
Ingredients for zesty chilli and garlic tiger prawns (serves 2):
- 2 tablespoons groundnut oil
- 5 garlic cloves, finely chopped
- 1 medium red chilli, deseeded and finely chopped
- 200g/7oz raw large tiger prawns, shelled and deveined
- 1 tablespoon Shaohsing rice wine or dry sherry
- juice of 1 lime
- 75g/3oz French beans, chopped into 1cm and 1/2 inch lenghts
- 1 pinch of sea salt
- 1 teaspoon dried chilli flakes
HOW TO PREPARE ZESTY CHILLI AND GARLIC TIGER PRAWNS
- Heat a wok or pan over a high heat and add the groundnut oil. Add the garlic and chopped chilli and stir-fry for a few seconds, then add the prawns, rice wine or sherry and the lime juice and stir-fry until the prawns start to turn pink.
- Add the French beans and mix together. When the prawns have all turned pink, season with the salt and chilli flakes and serve immediately.
Source: “Chinese Food Made Easy” by Ching-He Huan – Harper Collins