As part of our mid-Autumn festival dinner, I also cooked these prawns - 'chiu yim' in Cantonese.
Ingredients
1. Shallots, garlic, chillies - diced finely. Fry till light brown and put aside.
2. Devein, wash and dry prawns.
3. Spice salt (bought from HK) or make your own with Szechuan peppercorns and rock salt or just use black pepper and salt.
Method
1. Flavour corn starch with spice salt. Lightly dust prawns with cornstarch and fry till 90% cooked. Remove and keep aside.
2. Repeat till all prawns are done. Here they are - unadorned.
3. Wash wok, and add the lightly fried shallots, garlic & chillies with oil to the wok. Add prawns and sprinkle with spice salt. Fry till fragrant - remove and serve. Here it is - no time to garnish. If you fry the prawns long enough, the shells turn crispy and with the tasty garlic/shallots/chillies clinging to them, you can literally eat the prawn whole, shells and all.
Another pic of the prawns next to the chicken rice.
A nice recipe can be found here.
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2 comments:
E. this reminds me of a prawn dish I had in a sea food restaurant in Wanchai, Hong Kong. Lots and lots of garlic. I think it is more like a kilo worth of chopped and fried garlic on the prawns. Delicious indeed. I'm going to try this when Bunny comes. I need to find out if they have the spice salt in one of the Asian stores here. Cheers
Pablo - and really easy to make too, works fine with simple salt/black pepper and a pinch of 5-spice powder if you cannot find spice salt. E.
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