Wok-Fried Giant Tiger Prawns with Yellow Bean Sauce

This post comes to us courtesy of cookbook author and television personality Ching He Huang.

 

Wok-Fried Giant Tiger Prawns with Yellow Bean Sauce
My wok fried giant Tiger prawns are served whole (a symbol of unity and completeness) and for large parties you can easily steam them layering bamboo steamer on top of steamer on top of a wok or you could cook them on a rack in a tray bath covered with foil in the oven.

 

2 giant tiger prawns, whole shell on, head on, deveined and sliced through the spine

 

For the garlic yellow bean sauce:
1 Tbs. peanut or vegetable oil
2 garlic cloves, crushed and peeled
1-inch (2.5cm) piece of fresh ginger, grated
4 Tbs. yellow bean sauce or mild yellow miso paste
1 Tbs. Shaohsing rice wine or dry sherry
4 tsp. hot vegetable stock
1 Tbs. light soy sauce

 

For the garnish:
1 medium red chili, seeded and finely chopped
1 spring onion, finely chopped (optional)

 

Heat a wok or fry pan over high heat. Place the prawns in the wok and wok fry until they turn pink and you have good color on the shells, 3 to 4 minutes. Set aside.

 

Heat another small wok over high heat until it starts to smoke. Add the peanut oil and then the garlic and ginger. Stir for a few seconds, then add the yellow bean sauce, rice wine, hot stock and light soy sauce and stir to mix well. Bring to a simmer, then keep the sauce warm over very low heat or remove from the heat.

 

To serve, drizzle 2 Tbs. of the sauce onto each prawn and around the plate. Decorate with the garlic from the sauce. Garnish with finely chopped red chili and spring onion. Serves 2.

 

To find out more about Ching, her great tasting recipes and her books, visit www.chinghehuang.com.

 

To learn more about her US television shows, visit the Cooking Channel.

 

About the author: The face of Chinese cooking on British TV, Ching-He Huang’s dynamic approach to modern Chinese food led to a television presence in Great Britain before coming to America with her popular shows Chinese Food Made Easy and Easy Chinese: San Francisco on the Cooking Channel. Ching is also the author of four cookbooks, the bestselling Ching’s Chinese Food in Minutes, Chinese Food Made Easy and China Modern. Ching’s latest book, Ching’s Fast Food, is published by Harper Collins and is available on her website. http://www.chinghehuang.com