Fujian Flavour Stewed Prawn Recipe
This juicy prawn recipe is lightly sweet and favorable. By adding cornstarch, the prawn is coated with soup juice, which brings a long-lasting aftertaste.
1 Chinese green onion
3 garlic cloves
1 bowl oil
1 tablespoon light soy sauce
1 tablespoon cooking wine
1 teaspoon white sugar
1 tablespoon orange juice
3 tablespoons tomato juice
1 teaspoon sesame oil
1/2 bowl bone soup
1 tablespoon cornstarch
1. Use medium heat to fry prawn on both sides. And make sure the prawn oil comes out. It is the key to make the dish aromatic.
2. Adding orange juice and cooking wine to remove the fishy taste of prawn. It also adds a fresh and light sweet taste to the dish.
Mince Chinese green onion, ginger, and garlic. Chop coriander into strips. Set aside.
Cut off prawn’s whiskers and claws. Wash and clean. Set aside.
Add oil into a pot. Fry prawn and turn around occasionally. Remove from heat and drain oil.
Use the remaining oil to fry prawn until prawn oil comes out. Add Chinese green onion, ginger, and garlic cloves to fry.
Add light soy sauce, cooking wine, sugar, orange juice, tomato juice, sesame oil, and soup.
Mix cornstarch and water into a bowl. Pour into the pot. Use high heat to cooked until soup becomes sticky. Top with coriander. Serve.