Fried King Prawns with Chili and Honey
1 serving
30 minutes
Prawns in a sweet and spicy Chinese sauce are one of the hits of "Chinese Literacy" performed by the restaurant's chef Zhang Xianchen. The preparation does not require any superpowers, except perhaps the ability to work with a wok - you need to shake the hot pan from time to time and make sure that the shrimp do not become rubbery. But the whole secret here is in the glaze, for which you will have to collect an extensive set of typical Chinese sauces (however, one raid on a specialized store of Asian spices will provide you with everything you need). Thickened with starch, the glaze turns out transparent and very thick. As a result, the shrimp literally burst in the mouth, giving off the most tender flesh, enclosed in a caramel crust.
1
Prepare the sauce. Combine all types of soy sauce and vinegar, oyster sauce, tobanjan, honey, and sesame oil, and mix thoroughly.
- Soy sauce: 2 ml
- Light soy sauce: 10 ml
- Rice vinegar: 15 ml
- Black rice vinegar (Chinkiang): 15 ml
- Red rice vinegar: 15 ml
- Oyster sauce: 7 ml
- Toban djan (chili bean sauce): 7 g
- Honey: 20 g
- Sesame oil: 2 ml
2
Add pressed garlic and thicken with corn starch.
- Garlic: 2 g
- Cornstarch: 3 g
3
Clean the shrimp from the shell, leaving the head and tails. Make a cut along the body and remove the intestinal vein.
- King prawns: 4 pieces
4
Pour the sauce into a well-heated wok with the shrimp and stir-fry for 7-10 minutes.
- King prawns: 4 pieces
5
Place the shrimp with sauce on a plate and garnish with cilantro.
- Cilantro: 5 g
