*  Exported from  MasterCook  *

                       Szechuan Dry Braised Prawns

Recipe By     : Della
Serving Size  : 2    Preparation Time :0:00
Categories    : Appetizers                       Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Medium sized shrimp (prawns) --
                        - 26 to 30 count
                        Marinade:
   1      pn            Salt
   1      pn            White pepper
   1                    Egg white
   1      tb            Corn starch
   2      tb            Oil
                        Vegetable oil -- for blanching
                        Spices:
     1/2  sm            White onion -- minced
   2      ts            Fresh ginger -- minced
   2      cl            Garlic -- minced / pressed
   1      ts            Chili paste
                        Seasonings:
     1/2  c             Catsup
   2      tb            Dry sherry or sake
   1      tb            Sugar
     1/2  ts            Salt
     1/2  tb            Soy sauce
   1                    Green onion -- chopped
   1      ts            Sesame oil

Shell and devein shrimp, leaving tails attached. Rinse and pat dry.
Combine marinade ingredients with shrimp in order listed. Let stand
10 minutes.

To oil blanch, set wok over high heat for about 1 minutes. Add 3 cups
oil and heat to 300°F. Add shrimp, stirring gently to separate.
Blanch until pink, remove, and drain.

To braise, remove all but 3 tb oil from wok. Add onion and brown
slightly; stir in remaining spices and cook until fragrant. Add
seasonings and shrimp and braise over high heat until sauce is
reduced. Stir in green onion and sesame oil. Transfer to platter to
serve.

Notes:

You can adjust the chili paste according to your own taste.

Substitute the meat from 2 lobster tails to make dry-braised lobster.

Using smaller shrimp and less sauce makes this dish suitable for an
appetizer.


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