No batter, no deep fryer, just a wok run hot enough to worry the smoke alarm. Prawns in with their shells on so the seasoning has something to stick to and you have something to suck on afterwards. Fifteen minutes, one pan, and the kitchen smells like a Chinese takeaway on Parnell Street.
15 mins. Serves 2.
Ingredients
- 500g Green prawns, shell on
- 2 tsp Plateit Salt n' Pepper Seasoning
- 1 Brown onion, cut into wedges
- 1 Green capsicum, chunked
- 2 Long red chillies, sliced
- 4 cloves Garlic, sliced
- 2 tbsp Neutral oil
- 1 tbsp Shaoxing wine
Method
- Snip the prawn backs with scissors and pull the vein out. Leave the shells on. Dry them well.
- Wok on the highest heat you have, oil in. Prawns in one layer, 90 seconds a side until the shells go orange and blister. Out onto a plate.
- Onion and capsicum into the same wok, 2 mins, still with some bite. Garlic and chilli for 30 seconds.
- Prawns back in, Shaoxing down the side of the wok, let it hiss off.
- 2 tsp of Plateit Salt n' Pepper Seasoning over the top, toss twice, straight out. Anything longer overcooks them.
Do this: Season at the end, off the heat. The white pepper turns bitter if you burn it in the wok.
