Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound jumbo tiger prawns

  3. 1 pound peanut oil

  4. 2 egg white

  5. 2 tablespoons dry sherry

  6. 2 tablespoons cornstarch

  7. 1/4 teaspoon salt

  8. 1 1/2 cups green bell pepper

  9. 1/2 teaspoon chile paste

  10. 1 cup leeks -- white part only

  11. 1/4 teaspoon ginger

  12. 1 tablespoon garlic

  13. 2 tablespoons soy sauce

  14. 2 tablespoons vinegar

  15. 2 teaspoons kosher salt

Instructions Jump to Ingredients ↑

  1. Halve prawns crosswise and cut a couple of shallow slits into each side heat oil in a wok or deep skillet to 360-370 degrees, over a moderate flame whisk egg whites to soft peaks combine sherry, cornstarch, and salt-mix well fold into egg whites to barely mix well dip shrimp into egg mixture add to hot oil and fry for about 2 minutes, until golden remove to drain on a cooling rack, blot with paper towels place onto a paper-lined baking pan and keep warm in a slow oven heat about 2-3 tablespoons peanut oil in a wok, over a very high flame add bell peppers, leeks, ginger, and garlic stir-fry for 1-2 minutes add chile paste and stir fry another minute add the soy sauce, salt, and vinegar stir-fry for 30 seconds remove from heat return shrimp to pan-stir to mix well serve hot


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