Following recipe has been Mainland China’s, one of the best Chinese restaurant in India, Chef’s special for October’s month.
Cannot help drooling all over it; just waiting for this weekend to try it on.
Prawns [06 Nos]
Oil [10 Ml]
Onions [25 Gms]
Spring Onions [5 Gms]
Garlic [5 Gms]
Ginger [4 Gms]
Brandy [30 Ml]
Seasonings [To Fry]
1. Peel the prawns leaving the tail intact. Rinse Pat dry and place in a shallow dish, sprinkle with garlic, shallots, lime zest and ginger, then add the tobacco and soy sauce to taste. Turn the prawns over gently to coat them lightly with the marinade ingredients cover and marinade in the refrigerator for 30 minutes.
2. When ready to cook, heat the pan and add the oil, when hot add the prawns and the marinade ingredients, stir-fry 3 to 4minutes or until the prawns are done and have turned pink.
3. Add the brandy to the wok and heat for 30 seconds. Take the wok off the heat and either set alight and wait for the flame to subside before serving or serve immediately on the bed of salad leaves.