Four Fire Prawn

One of the reasons that makes me love prawn is the wide range of experiments that can be done with prawn. It is indeed a protein that go well with spicy, non-spicy, stir-fried, steamed… most of the cooking styles. And it is so quick to cook that makes a busy day easy. Last weekend, I was in the mood of having something really hot. I had a fresh lot of prawns and I just wanted to do something I had never done before! I thought of making it a super-hot dish with four hot ingredients punched together – black pepper, white pepper, green chilli and chilli flakes. Hence the name of this new dish. Needless to write – it was a memorable experience at the dining table and hence I am sharing this wonderful recipe with you all. Try this and make your meal special. Be cautious – It is extra hot, serve the diners who can really withstand it!

Take 375 gm of good-sized prawns (6-8 prawns in this weight). Clean but keep the heads and tails intact. Set aside to dry. In a plate, take 2 tbsp of crushed black pepper, 1.75 tbsp of crushed white pepper, 2 tbsp of chilli flakes and 2 tbsp of chopped green chilli. Mix them well and keep ready. In a small bowl, take 1 tsp of cornflour mixed with a cup of water and keep aside. Heat up 2 tbsp of refined oil in a wok and add 2 tbsp of sliced ginger followed by 3 tbsp of chopped garlic. When the garlic turns slightly brownish, add a cup of julienne cut spring onions (preferably near-root part) and toss once. Now add 1 tbsp of sherry vinegar. Quick stir fry and when it is aromatic then add the mixture of black pepper, white pepper, chilli flakes and green chilli into the wok. After a quick stir fry add 0.75 tbsp of apple cider vinegar, 1.5 tbsp of light soy sauce. Stir fry quickly again and now add the prawns to the wok. Stir fry until prawns are almost cooked (it will take just a minute or lesser) and then add the cornflour-water mixture to the wok. Reduce the heat and stir slowly to mix everything with the light brownish broth. Sprinkle few drops of sesame oil and adjust the seasoning. Finish with less than a tbsp of Shaoxing wine. Garnish with more spring onion and serve hot immediately with steamed rice or any mild fried rice.

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