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Ingredients
- Serves 5 people
500 g deshelled prawns
1 tsp salt
½ tsp baking soda (optional)
1 cup basil leaves
2-3 whole dried chilies (cut into 5-cm sections)
5 cloves garlic (peeled and minced)
1½ tsp soy sauce
½ tsp sugar
1 tbsp Shaoxing wine (optional)
1 tsp sesame oil
1 tsp cornstarch (dissolved in some water)
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Sarah's Asian Myths: Stir Fried Basil Prawns
Getting those restaurant-quality bouncy prawns is all about marination. Rubbing salt in, and a little baking soda for extra bounce if you like, before stir-frying the prawns in aromatic basil and dried chilli is the secret to a delicious dish.
- Easy
- 20 min
- 5 min
- 10 min
- 2 steps
- 11 Ingredients
- Easy
- 2 steps
- 11 Ingredients
- 20 min
- 5 min
- 10 min
Instructions
-
Marinate prawns
- Rub the salt and baking powder, if using, into the prawns. Leave to marinate for 10 minutes.
- After 10 minutes, rinse the prawns and dry them.
Save the prawn shells in the freezer, and use it to make a seafood stock another time.
-
Stir fry prawns
- In a wok over high heat, add the vegetable oil.
- Saute the chopped garlic and dried chilli until fragrant, then add the prawns.
- When the prawns begin to cook, add the Shaoxing wine, if using.
- Stir in the soy sauce, sugar and sesame oil.
- When the prawns are cooked through, stir in the cornstarch solution and cook to thicken.
Stirring the basil in at the end retains its fragrance, but for extra freshness, garnish with more fresh basil after plating.
Plate and Serve!
Stir the basil leaves in, and serve immediately.
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Ingredients
- Serves 5 people
-
500 g deshelled prawns
-
1 tsp salt
-
½ tsp baking soda (optional)
-
1 cup basil leaves
-
2-3 whole dried chilies (cut into 5-cm sections)
-
5 cloves garlic (peeled and minced)
-
1½ tsp soy sauce
-
½ tsp sugar
-
1 tbsp Shaoxing wine (optional)
-
1 tsp sesame oil
-
1 tsp cornstarch (dissolved in some water)
Nutrition
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