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Chinese Food Recipes >> Fish and Seafood >> Tender-Fried Prawn Slices

INGREDIENTS
 
5 oz (150g) prawn , without heads
2 1/2 tsp. rice wine
1/2 tsp. salt, or to taste
1 egg white
2 tsp. cornstarch (cornflour) dissolved in 1 tbsp water
1 oz (25g) bamboo shoots, sliced
1/2 tsp. MSG (optional)
2 tsp. soy sauce
1 tsp. scallions, shredded
1/2 tsp. garlic shoots, in 1/2 inch (1 cm ) sections
1 tsp. fresh ginger, chopped
2 cups (1/2 litre) vegetable oil for deep-frying
1/2 tsp. sesame oil
RECIPE
 
  1. Shell and devein the prawns . Wash and drain. Cut diagonally into 1/4 inch slices .
  2. Mix together 1/4 tsp. of the MSG(optional), 1 1/2 tsp. of the rice wine, the salt, egg white, and all but 1 tsp. of the cornstarch. Add the prawns and coat well. Let marinate.
  3. Drop the bamboo shoot slices into boiling water to cover for about 30 seconds. Drain well and cut into 1/4 inch slices, set aside.
  4. Make a sauce by mixing together the soy sauce, the remaining rice wine, the shredded scallions, the garlic shoots, the ginger, the bamboo shoots, and remaining cornstarch with 1 tsp. water.
  5. Heat the oil in a wok over high heat to 350oF (170oC), or until a piece of scallion green or ginger sizzles noisily and moves around quickly when tossed into the oil. Add the prawn slices, stir with chopsticks, and immediately remove from the oil. Drain well.
  6. Pour the oil out of the wok, leaving only enough to cover the bottom. Add the prawn slices. Stir the sauce and add. Cook, stirring, until thickened. Sprinkle with sesame oil . Remove and serve.
 
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