Chinese Seafood Recipes - Deep-Fried Prawns with Sherry Sauce Recipe

Ingredients

• 50 g/2 oz/1/2 cup plain (all-purpose) flour

• 2.5 ml/1/2 tsp salt

• 1 egg, lightly beaten

• 30 ml/2 tbsp water

• 450 g/1lb peeled prawns

• oil for deep-frying

• 15 ml/1 tbsp groundnut (peanut) oil

• 1 onion, finely chopped

• 45 ml/3 tbsp rice wine or dry sherry

• 15 ml/1 tbsp soy sauce

• 120 ml/4 fl oz/1/2 cup fish stock

• 10 ml/2 tsp corn-flour (cornstarch)

• 30 ml/2 tbsp water

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Method:

1. Beat together the flour, salt, egg and water to make a batter, adding a little more water if necessary. Mix with the prawns until they are well coated.

2. Heat the oil and deep-fry the prawns for a few minutes until crispy and golden. Drain on kitchen paper and arrange on a warmed serving dish.

3. Meanwhile, heat the oil and fry the onion until softened. Add the wine or sherry, soy sauce and stock, bring to the boil and simmer for 4 minutes.

4. Mix the corn-flour and water to a paste, stir into the pan and simmer, stirring, until the sauce clears and thickens. Pour the sauce over the prawns and serve.