The best way to cook Prawns & Chilli sauce?

Question

Not too hot though

Answer 1

Hope you like this recipe.

<<<<<<< Fried Prawns with Chili Sauce >>>>>>> Serves 4

600g tiger prawns, with shell
3 gloves garlic (chopped finely)
2 small Thai red chilli (seeded, finely chopped) - optional
1 cup cooking oil (for deep frying)
1/2 egg white (slightly beat)
1 tablespoon of cooking wine
1/2 tablespoon cornstarch
1/4 teaspoon ground white pepper
a few drops of sesame oil
1 tablespoon of chopped green onions (garnish)

Chili Sauce
3 tablespoons of ketchup
1 teaspoon of chili paste (depends on how hot you want)
1/2 teaspoon of salt
1 tablespoon of sugar (adjust it if you like sweeter)
1 teaspoon of soy sauce
2 teaspoons of cornstarch
2 tablespoon of water

1) Rinse the prawns and pat dry, cut off antennae and all appendages from the prawns (still in shell), open shell of prawns' back with knife, devein, dry with kitchen towel. Marinate prawns with egg white, white pepper and cornstarch for about 20 minutes, set aside.
2) Mix chili sauce ingredients into a bowl, adjust taste, set aside
3) Heat the wok in high heat, then add oil till hot, reduce heat to medium high, deep-fry the prawns for 1.5 minutes or until the shell is crispy, remove and drain well. (the frying time depends on how big the prawns are, make sure they are just halfly cooked)
3) Remove oil from the wok, reheat the wok then add 2 tablespoon oil, stir fry garlic & chili till fragrant, add salt, return prawns in wok and add cooking wine, stir quickly for 1 minute, add chili sauce mixture (stir well before you pour), stir fry till sauce is thicken.
4) Sprinkle sesame oil, transfer to a serving plate, sprinkle green onion, serve immediately. (below is a photo of how it looks like when done)

http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3F_adv_prop%3Dimages%26imgsz%3Dall%26vf%3Dphoto%26va%3Dchili%2Bprawns%26ei%3DUTF-8%26fr%3DFP-pull-web-t%26b%3D21&w=180&h=178&imgurl=archives.zinester.com%2F1431%2F30282%2F55228_cilliprawn.JPG&rurl=http%3A%2F%2Farchives.zinester.com%2F1431%2F30282.html%3Frss%3D1&size=9.0kB&name=55228_cilliprawn.JPG&p=chili+prawns&type=jpeg&no=36&tt=94&oid=c7492be428be34ba&ei=UTF-8

Answer 2

Choose raw prawns. De-vein them if you must but leave the head, tails and shell on. Dry them well and sprinkle with chili powder, Gram Marsala or five spice powder and marinade for at least 30 minutes at room temperature or several hours in the fridge.
Chili sauce from finely chopped onions, a couple of cloves of garlic, rings of fresh chili (or split the chilis, remove the seeds and slice them finely) and about an inch of grated fresh root ginger. Fry gently being careful not to brown the garlic. Add a splash of Chinese white wine or dry sherry and a little light soy sauce. Keep warm on a very low heat.
Now you can cook the prawns in hot oil until they just turn pink, turning once. Drain off excess oil on kitchen paper and serve. You can eat the shell - tastes like spiced toast..Be careful with the tails - they have quite vicious spikes.

Answer 3

Wash prawns, cut off tail, remove legs and heads. Devein. Cut each into 3 sections. Marinate prawns in soy sauce and wine. Heat 5 to 6 tablespoons oil, fry prawns until skin turns pink. Set aside. Add remaining oil.
Fry ginger, onion, garlic, and peppers. Add seasonings and stir well. Return fried prawns to pan. Mix well and serve while hot with rice

Answer 4

P. F. Chang's China Bistro Kung Pao Shrimp ½ tspminced garlic 3 oz. Kung Pao sauce** ½ tspMcCormick® overwhelmed pink Pepper 8 oz. shrimp (or scallops) a million Tbsp. chopped green onion 5 total chile pods Sesame oil warmth wok (smoking), introduce oil and shrimp, separate and velvet for a million to 2 minutes. do no longer overcook. heavily pour shrimp and oil onto oil skimmer. Stir fry chile pods and onions; upload garlic and Kung Pao sauce. upload shrimp, toss, and upload peanuts and chile flakes. ** Kung Pao Sauce a million½ cups fowl inventory 2 Tbsp. cornstarch 3/4 cup soy sauce ½ cup dry sherry 3 Tbsp. pink chili paste with garlic a million/4 cup granulated sugar 2 Tbsp. pink wine vinegar 2 Tbsp. Asian toasted sesame oil -- Chef Stephen Yahwak of PF Chang's China Bistro ---------------------------- chinese language Imperial Shrimp a million pound jumbo shrimp, peeled and deveined (can use fowl) a million medium carrot, cut back into strips a million small onion, cut back into strips a million can bamboo shoots, drained a million Tbsp. ginger, minced a million Tbsp. garlic, minced 2 tsp. sugar a million/4 cup ketchup a million/3 cup vinegar a million/3 cup water a million tsp cornstarch a million Tbsp. dried pink chili pepper, chopped into small products a million Tbsp. oil salt to style In a small blending bowl, blend sugar, ketchup, vinegar, water and cornstarch. In wok, upload oil, ginger and garlic. Stir fry in intense warmth. upload shrimp, stir fry until shrimp is cooked. upload onion and carrot stir fry until onion is cooked. upload bamboo shoot, stir fry for one minute. upload salt to style upload sauce blend and chili pepper, stir fry for one to 2 minutes. Serve warm with steamed rice.

Answer 5

on a stove