I can’t remember where I got this recipe, probably a newspaper food section back in the 1990s. Despite the long-ish list of ingredients it’s not difficult.
It may also have been that long since I looked for “dark soy sauce”. That’s a Chinese thing so I had to go to a Chinese market (the 99 Ranch chain). The Korean market I shop at has dozens of different soy sauces, unfortunately most have little English on the label except “Product of Korea”; I found one I like and keep buying that. The American chain supermarket near me surprised me by carrying Filipino soy sauce but no other import (all 3 stores have the U.S.-made Kikkoman brand). Don’t let that stop you from trying the recipe, it will be fine with your regular soy sauce.
Prawns in Szechuan Sauce
For 4
1 pound large prawns, shelled, deveined (16-20 size shrimp, thawed, shelled)
1 teaspoon soy sauce
2 teaspoons dry sherry or rice wine
2 teaspoons cornstarch
1 teaspoon sesame oil
3 to 4 tablespoons peanut oil
1 slice ginger, crushed
2 teaspoons minced ginger
2 teaspoons minced garlic (about 3 cloves)
2 tablespoons sugar
1½ tablespoons chili paste with garlic
1 tablespoon tomato paste
4 tablespoons dry sherry
1¼ tablespoons dark soy sauce
¼ cup chicken stock
2 tablespoons red wine vinegar
1 to 2 teaspoons sesame oil
1 to 2 tablespoons minced green onions
Mix together the soy sauce, sherry, cornstarch and sesame oil; pour over the prawns and marinate at least 15 minutes.
Heat a wok (or your biggest skillet) over medium high heat. Add 2 to 3 tablespoons peanut oil and 1 slice of ginger to the oil. Crush the ginger against the side of the wok. When the oil becomes aromatic, turn up the heat, and when the oil is almost smoking add the prawns. Brown the prawns for about 2 minutes on each side. Add 2 tablespoons sherry and cook 1 or 2 minutes, tossing and stirring the prawns, until the liquid reduces. Remove the prawns; discard the ginger.
Add the remaining peanut oil to the wok over medium high heat. Add the minced ginger and garlic and cook, stirring, about 30 seconds. Add sugar and chili paste and stir a few seconds. Add tomato paste, soy sauce and remaining sherry and simmer one minute. Add the chicken stock and simmer one minute longer. Add prawns, toss for a few seconds to glaze them, and stir in vinegar. Sprinkle on the minced green onions and sesame oil, toss prawns again to coat, and serve.
Last night I couldn’t figure out why my pictures were so bad; now I look at my phone and the camera lens is trashed, no other obvious damage to the case. How did I do that? Time for a new phone.
I’m not cooking tonight, one of my bands is playing this afternoon and I’ll stop and eat on the way home. What’s for dinner at your place?
What’s for Dinner? is a Saturday evening get-together where friends share recipes, talk about good food and help others answer culinary questions.
We welcome you to our virtual table every Saturday evening 4:30 PT/7:30 ET. If you would like to write a post for an upcoming date just send a message to ninkasi23!