Chinese Takeaway Cookbook by Kwoklyn Wan

Author:Kwoklyn Wan
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2018-12-06T16:00:00+00:00

SATAY KING PRAWNS

Juicy king prawns served in a rich, spicy sauce with crunchy peppers and onions. The Chinese have literally hundreds of ways of cooking and serving prawns and this recipe is just the tip of a very delicious iceberg.

5 tbsp crunchy peanut butter

2 tbsp satay sauce

2 tbsp dark soy sauce

1 tbsp brown sugar

2 garlic cloves, crushed

¾ tsp salt

240ml (1 cup) water

1 tbsp groundnut oil

1 onion, cut into strips

1 green (bell) pepper, de-seeded and cut into strips

14 king prawns (tiger shrimp), shelled and de-veined

¼ tsp white pepper

½ green bird’s-eye chilli, finely chopped (optional)

1 tbsp cornflour (cornstarch) mixed with 2 tbsp water (if needed)

1 tbsp lime juice

Put the peanut butter, satay sauce, soy sauce, sugar, garlic, ½ teaspoon of the salt and the water in a medium saucepan and mix well to combine. Bring to the boil, then remove from the heat and set aside.

Heat the oil in a wok over a medium–high heat, then add the onion and pepper and stir-fry for 2 minutes. Add the king prawns, the remaining salt, the pepper and chilli (if using) and stir-fry for 1 minute. Pour in the sauce and reheat until piping hot. If the sauce seems too thin, thicken with the cornflour mixture by slowing adding it to the sauce as you stir. The sauce should be thick enough to coat the back of a spoon. Remove from the heat, add the lime juice and serve.

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