Black Bean And Sweet And Sour Prawns
Black Bean and Sweet & Sour Prawns. Crispy golden prawns tossed in a bold black bean sauce and drizzled with a sticky, sweet and tangy orange glaze.
Ingredients
- 1 tbs vegetable oil
- 2 cloves garlic peeled and chopped
- 2 tbs ginger, peeled and chopped
- 2 tbsp fermented beans, rinsed and crushed
- 2 tbs shoaxing wine
- 1 tbsp sesame oil
- 1 tbsp soy sauce
Sauce
- 2 tbs soy sauce
- 1 tbs honey
- 2 tbs cornflour mixed with 2 tbs water
- 100ml tomato ketchup
- 100ml chicken stock
- 1 tbs sherry
- 1 red chilli, sliced
- 1 orange juice and zest
- 2 cloves garlic peeled and grated
- 3cm ginger peeled and grated
- 1 red pepper diced
- 400g raw shelled prawns
- 2 eggs
- 100g plain flour
- 150g panko
To serve 6 spring onions, sliced and coriander leaves
Method
1.To make the sauces in 2 pans add all the ingredients bring to the boil then simmer for 2 to 3 minutes.
2.Heat a deep aft fryer to 180c . Coat the prawns in flour egg and panko deep fry in batches until golden and crisp 2 to 3 minutes drain season with salt.
3.Serve the prawns and rice sprinkled with spring onions and coriander.
Ingredients
- 1 tbs vegetable oil
- 2 cloves garlic peeled and chopped
- 2 tbs ginger, peeled and chopped
- 2 tbsp fermented beans, rinsed and crushed
- 2 tbs shoaxing wine
- 1 tbsp sesame oil
- 1 tbsp soy sauce
Sauce
- 2 tbs soy sauce
- 1 tbs honey
- 2 tbs cornflour mixed with 2 tbs water
- 100ml tomato ketchup
- 100ml chicken stock
- 1 tbs sherry
- 1 red chilli, sliced
- 1 orange juice and zest
- 2 cloves garlic peeled and grated
- 3cm ginger peeled and grated
- 1 red pepper diced
- 400g raw shelled prawns
- 2 eggs
- 100g plain flour
- 150g panko
To serve 6 spring onions, sliced and coriander leaves
Method
1.To make the sauces in 2 pans add all the ingredients bring to the boil then simmer for 2 to 3 minutes.
2.Heat a deep aft fryer to 180c . Coat the prawns in flour egg and panko deep fry in batches until golden and crisp 2 to 3 minutes drain season with salt.
3.Serve the prawns and rice sprinkled with spring onions and coriander.
