- Serves: 1
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: medium
- 5 large tiger prawns
- 1 tbsp vegetable oil
- 1 tbsp finelychopped ginger
- 1 tbsp finelychopped spring onions
- 1 clove garlic, puréed
- 1 red chilli, finely diced
- 2 tbsp soy sauce
- 1 tbsp cornflour
- 2 tbsp cold water
- handfuls green beans, trimmed and blanched
- 50 ml hot chicken stock
- 1 tsp sesame oil
- 1 cayenne pepper, julienned, to garnish
- handfuls deep-fried Thai basil, to garnish
1. Peel the prawns, taking off the heads and leaving the tails on. De-vein by carefully making a shallow cut down the back of each prawn and removing the thin, dark intestinal tract. Set the prawns aside.
2. Heat a wok until smoking and add the vegetable oil. Add the ginger, spring onions and chilli and fry for 1-2 minutes, then stir in the garlic.
3. Pour in the shao hsing wine and stir-fry for another minute, then add the chilli bean paste, mixing well. Season with soy sauce.
4. In a small bowl, combine the cornflour with the water to make a paste. Add to the liquid in the wok and stir until the sauce has thickened.
5. Blacken the green beans in a hot, dry frying pan. Blanch the prawns in simmering water for 30 seconds. Add both to the sauce and toss together until the prawns and beans are evenly coated.
6. Pour in the chicken stock and add the sesame oil.
7. Pile onto a serving plate, and garnish with the cayenne pepper and basil leaves.
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