- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Difficulty Level: **
- 600g prawns (Australia Green King or Tiger prawns are best)
- 10g cornflour
- 1/2 egg white,beaten
- oil, for deep-frying
- 1 spring onion, finely chopped
- 1 teaspoon finely chopped ginger
- 1 tablespoon light soy sauce
- 1 tablespoon shaoxing rice wine
- 1/2 teaspoon sesame oil
- 1 tablespoon chilli bean paste (toban sauce)
- 1 tablespoon tomato paste
- 200g snowpeas
- 1 teaspoon salt
- 1/2 teaspoon sugar
How to Cook
Peel and devein the prawns, leaving the tails intact. Combine the cornflour with water to make a paste. Stir in the egg white, then stir in the prawns.
Fill a wok to one-quarter full of oil. Heat the oil to very hot. Cook the prawns for 1 minutes. Remove the prawns from the wok with a wire sieve as soon as the clour changes, then drain. Pour the oil from the wok, leaving 1 tablespoon.
Reheat the reserved oil over high heat until very hot and stir-fry the snowpeas with the salt and sugar for 1-2minutes. Remove and place in the centre of a serving platter.
Reheat the wok again and stir-fry the spring onion and ginger for a few seconds. Add the prawns, soy sauce and rice wine, blend well and stir-fry for about 30 seconds, and then add sesame oil. Transfer about half of the prawns to one side of the serving platter.
Add the chilli bean paste and the tomato paste to the remaining prawns, blend well, tossing to coat the prawns, then transfer the prawns to the other end of the platter.