Chinese Seafood Recipes - Prawns Shanghaiennes

Ingredients

• 6 Pacific prawns

• 1-2 beaten eggs

• salt

• 1 medium-sized finely chopped onion

• 1/4 small hot red chili

• peanut oil

• 1 small dessertspoon sugar

• pinch Ve-Tsin (M.S.G)

• 1 teaspoon tomato puree

• 2 tablespoons chicken stock

• 1 small teaspoon corn-flour

• 1 dessertspoon water

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Method:

1. 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.

2. Pound the chili with 1-2 drops oil. Heat 2 tablespoons oil in a frying-pan. Add the prawns; toss and move them about for 2 minutes.

3. 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 colored.

4. Away from the heat add the chili, the sugar, Ve-Tsin, tomato puree and pinch salt and mix well together. Add stock then the prawns and cook for 2 minutes.

5. Finally blend the corn-flour and the water. Cook for 1 1/2 minutes.