Schezwan Prawns The Wok Street Chef Ankit Sanjeev Kapoor Khazana

An Oriental semi-dry, spicy preparation of prawns thats great as an appetiser. The Schezwan sauce lends its unique taste to the prawns making it simply gorgeous.

SCHEZWAN PRAWNS

Ingredients

cup Schezwan sauce
20-25 large prawns, peeled with tail intact, cleaned and deveined
2 spring onions
2-3 tbsps oil
2 tbsps finely chopped garlic
1 tbsp finely chopped ginger
2-3 green chillies, slit
1 medium green capsicum, cut into strips
1 tbsp white vinegar
1 tsp dark soya sauce
1 tbsp cooking wine
Salt to taste
Black pepper powder to taste
1 tbsp corn flour slurry
Spring onion green curls for garnish

Method

1. Finely chop the spring onion bulbs and diagonally slice the spring onion greens.
2. Heat oil in a wok. Add garlic and ginger and saut for a minute.
3. Add spring onion bulbs and saut for 1-2 minutes.
4. Add green chillies, and mix.
5. Add Schezwan sauce and mix well. Cook for 1-2 minutes.
6. Add green capsicum and mix. Cook for 2 minutes. Add prawns and saut on high heat for 3-4 minutes. Add white vinegar, soy sauce, and cooking wine and mix well. Cook for 1-2 minutes.
7. Add cup water and cook for 1-2 minutes.
8. Add salt, and black pepper powder and toss. Add the corn flour slurry and mix well. Cook till mixture thickens.
9. Add sliced spring onion greens and mix well. Transfer in a serving plate and garnish with spring onion greens.

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