Love Birds Prawns

Scampi mit Zuckerschoten

• Serves: 4 people
• Prep Time: 60 min

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Ein umwerfend leckeres Seafood-Gericht aus der klassischen chinesischen Küche. Besonders spannend sind die beiden geschmacklichen Varianten der King Prawns

Ingredients/ Zutaten

• 600 g tiger prawns
• 1 tablespoon cornflour
• 1/2 egg white beaten
• 150 g mangetout (ends trimmed)
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 spring onion (finely chopped)
• 1 teaspoon finely chopped ginger
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing rice wine
• 1/2 tablespoon roasted sesame oil
• 1 tablespoon chili bean paste (toban jiang)
• 1 tablespoon tomato paste

Directions/ Zubereitung

1. Peel and devein the prawns. Combine the cornflour with enough water to make a paste. Stir in the egg white and a pinch of salt, then stir in the prawns.
2. Fry the prawns in a hot wok for 1 minute, stirring to seperate them. Remove the prawns from the wok, then drain. Pour the oil from the wok, leaving 1 tablespoon.
3. Reheat the reserved oil until very hot and stir-fry the mangetouts with salt and sugar for 1,5 minutes. Remove and replace in the center of a serving platter.
4. 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, the add the sesame oil. Transfer about half of the prawns to one end of the serving platter.
5. Add the chili bean paste and the tomato paste to the remaining prawns, blend well to coat prawns, then transfer the prawns to the other end of the platter.