This is an adaptation of a recipe entitled “Sauteed Shrimp with Hot Sauce” in Pei Mei's
Chinese cookbook, volume 1.
Ingredients
| quantity |
|
ingredient |
|
step |
| 250 g |
|
raw prawns |
|
1 |
| 40 ml |
|
rice wine |
|
1 |
| 20 ml |
|
vodka |
|
1 |
|
|
| 20 g |
|
spring onions |
|
2 |
| 10 g |
|
garlic |
|
2 |
| 5 g |
|
ginger |
|
2 |
|
|
| 2 g |
|
cornflour |
|
3 |
| 50 g |
|
chicken broth |
|
3 |
| 3 g |
|
salt |
|
3 |
| 10 g |
|
chili paste |
|
3 |
Preparation
-
Cook the prawns
sous vide at 43° for 30 minutes or
so.
-
Finely chop spring onions, garlic and ginger. Fry onions a little, add garlic and
ginger. Fry until soft.
-
Add cornflour, salt and chili paste to broth, mix well and pour over the fried mixture.
Bring to the boil. Add prawns and serve.
