Winter is in the city. Kolkata, during winter becomes more and more colorful in the fish market with wide varieties of fresh fish and seafood. This weekend we got 4 jumbo prawns weighing 100 gm each. Enough for blooming all the colorful cooking fantasies within few moments! It had been months myself not having cooked any Chinese delicacy with jumbo prawns and in fact I was thinking about it. Got an excellent opportunity to fulfill my wish. Oyster sauce can be used in various recipes in various ways; I applied it in my own way instead of going by any standard recipe commonly available. Try this out!
Wash the prawns and devein. Keep the head and tail intact. Drain off the water and keep it dry. Heat up oil in wok and add 2 tbsp of minced garlic followed by 1 tbsp of minced ginger. Quickly stir fry and add chopped green chilies followed by 2 tsp of crushed black pepper. After a round of stir fry when the garlic is aromatic and brownish in color, add 1 tbsp of light soy sauce followed by a cup of red bell pepper cut in thin long slices. After a quick stir, add 2 tbsp of oyster sauce followed by 4 tbsp of dark soy sauce and a handful of chopped spring onion. Add salt and sugar to taste. Stir fry again and add the prawns. Stir fry gently so that both sides of the prawn get cooked. Ensure you are not frying too much, else that would break the prawns. When prawns are cooked, add 1 tsp of rice vinegar and 1 tsp of Shaoxing wine and mix. Add 0.75 cup of chicken stock mixed with cornflour and mix well on medium heat. Adjust seasoning if required and dish out hot immediately when the stock slightly thickens. Goes well with steamed rice or burnt ginger/garlic fried rice.