Shanghai Prawns Recipe
This Prawns Shanghaiennes recipe is an easy-to-prepare side dish. An amazingly delicious non-vegetarian recipe, Prawns Shanghaiennes is a side dish that you would surely love to talk about with us!
Ingredients
| 6 Pacific prawns | ||
| Eggs | 2 Small, beaten | |
| Salt | To Taste | |
| 1 medium-sized finely chopped onion | ||
| 1/4 small hot red chilli | ||
| Peanut oil | ||
| 1 small dessertspoon sugar | ||
| Pinch Ve-Tsin | ||
| Tomato puree | 1 Teaspoon | |
| Chicken stock | 2 Tablespoon | |
| 1 small teaspoon cornflour | ||
| Water | 1 Tablespoon | |
Directions
Shell, clean and cut the prawns into three pieces each and dip in enough beaten egg with a pinch of salt to seal it.
Leave aside.
Finely chop the onion.
Pound the chilli with 1-2 drops oil.
Heat 2 tablespoons oil in a frying-pan.
Add the prawns; toss and move them about for 2 minutes.
Lift them out and drain and in the pan, with hardly any oil in it, fry the onion, tossing and moving it about, until it is translucent but not coloured.
Away from the heat add the chilli, the sugar, Ve-Tsin, tomato puree and pinch salt and mix well together.
Add stock then the prawns and cook for 2 minutes.
Finally blend the cornflour and the water.
Cook for 1 1/2 minutes.
Leave aside.
Finely chop the onion.
Pound the chilli with 1-2 drops oil.
Heat 2 tablespoons oil in a frying-pan.
Add the prawns; toss and move them about for 2 minutes.
Lift them out and drain and in the pan, with hardly any oil in it, fry the onion, tossing and moving it about, until it is translucent but not coloured.
Away from the heat add the chilli, the sugar, Ve-Tsin, tomato puree and pinch salt and mix well together.
Add stock then the prawns and cook for 2 minutes.
Finally blend the cornflour and the water.
Cook for 1 1/2 minutes.
Chef
