Nice and spicy and served over steamed rice, these local spotted prawns were delicious.
Home Cookin Chapter: Recipes From Thibeault's Table
Spicy Asian Prawns
1 pound Prawns cleaned with tails left on
2 to 3 tablespoons cornstarch
4 to 5 green onions sliced on the diagonal
2 to 3 cloves of garlic
1 teaspoon Asian Chili Garlic Sauce (or more to taste)
1 inch piece of ginger thinly sliced and julienned
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1/4 cup chicken broth
toasted sesame seeds
Mix rice wine vinegar, soy sauce and chicken broth together. Set aside.
Heat 2 tablespoons peanut oil in wok. Toss prawns in cornstarch. Add to hot oil a few at a time. Toss to cook. Will only take a minute or two to cook. Don't over cook. Remove prawns to plate. Continue until all prawns are cooked. Add additional oil as needed.
Add ginger, garlic to pan, cook for 15 or 20 seconds; add half of the green onions; the sauce; add the prawns back into the pan toss to heat; sprinkle with the remaining green onions and serve over rice. Sprinkle with toasted sesame seeds.