Szechuan Prawns with Chilli Sauce (Recipe)

Ingredients

454g (1lb) medium prawns, peeled and de-veined

Salt and freshly ground black pepper to taste

2 tbsp hoisin sauce

2 tsp tamari

1-2 tsp chilli paste with garlic

1/2 tsp sesame oil

1/2 tsp hot chilli oil

2 tbsp ketchup

60ml (2fl oz) rice wine

1 tsp fish sauce

1/2 tsp honey

750ml (24fl oz) peanut oil

1 tbsp finely chopped fresh root ginger

4 chopped large spring onions

3 dried red chillies

Fresh coriander for garnish (optional)

Steps

1.  Season the prawns with salt and pepper.

2.  In a medium-size bowl combine the hoisin sauce, tamari, chilli paste, sesame oil, chilli oil, ketchup, rice wine, fish sauce and honey; set aside.

3.  Heat the peanut oil to 190°C, 375°F in a wok.

4.  Immerse half the prawns in the hot oil and cook for about 20 seconds or until just translucent.  Using a slotted spoon, transfer the prawns to paper towels; keep warm.  Repeat with the remaining prawns.

5.  Drain all but 2 tablespoons of the oil fro the wok.  Over high heat, stir-fry the ginger, spring onions and dried chillies for about 1 minute.  Add the reserved prawns and toss well to blend.  Add the reserved sauce and stir to coat the prawns.  Transfer the prawns to a platter or individual plates and garnish with coriander.

From : Low-Carbo Cooking