Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
Szechuan Prawns
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
450 g (1 lb) uncooked prawns, peeled and deveined
1 teaspoon salt
pinch of freshly ground white pepper
1 egg white
1 tablespoon cornflour
2 tablespoons vegetable oil
2 slices root ginger,shredded
1 dried chilli, seeded and finely chopped
2 green pepper, cored, seeded and diced
1 tablespoon soy sauce
1 tablespoon chicken stock
lemon and lime slices, to garnish
Mix together the prawns, salt pepper, egg white and cornflour.
Heat 1 tablespoon of oil in a wok until smoking, then add the prawns. Stir-fry until opaque, about 1 1/2 minutes, then remove and drain.
Add the remaining oil and reheat the wok. Add the ginger and chilli, stir-fry together for about 2 seconds, then return the prawns to the wok.
Add the peppers, soy sauce and stock. Toss over the heat and serve garnished with lemon and lime slices, if liked.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
