by Jamison Godfrey •
Most people love a good feed of Chinese cooking with heaps of different dishes with sauces to match which a great way to dine with a group of friends or family.
Why not create something at home next time you need a fix. This is a great option and you don’t have to serve them, just put it all on the table and they can do it themselves.
First marinate the prawns in the rice wine and season slightly.
Then mix the egg, plain flour and a little iced water to form a smooth batter.
Heat peanut oil in wok and coat the prawns with batter and then fry until golden. Make sure they don’t stick together, then drain on paper towel.
Clean the wok out, add a little fresh oil and fry the ginger and spring onions slightly, then add the remaining ingredients except the cornflour and bring to the simmer.
Mix a little water with the cornflour and pour into the simmering sauce and stir in a little at a time until you reach the required thickness.
Add the prawns and coat with sauce well. (Sit aside and keep warm).
In a wok, heat some fresh oil and fry Chinese vegetables until they are just cooked and add a little soy sauce for flavour if you wish and place in serving dish.
Place the rice and water on the stove on medium heat and cook until the water has been absorbed.
Correct the heat if necessary while cooking.
Once cooked remove from the heat and with a fork, stir through a handful of chopped spring onions, place in a bowl to serve.
Ingredients (serves 4)
480g green prawn meat
2 tablespoons Shao Sing rice wine
A little seasoning to taste
1 egg beaten
4 tablespoons plain flour
A little iced water
Peanut oil for frying the prawns
For the Sauce
A little oil for frying
1 teaspoon fresh ginger chopped
2 tablespoons chopped spring onions
100ml fish stock (water if none available)
3 tablespoons soy sauce
1 tablespoon rice wine
2 tablespoons sugar
3 tablespoons rice vinegar
2 yellow chillies seeded and chopped into strips
½ teaspoon sesame oil
Cornflour to thicken sauce
For the Vegetables (All pre cut)
Spring onion stems
1 cup jasmine
2 cups water
Spring onion chopped
This recipe is from award winning chef Jamison Godfrey of the Drunken Admiral restaurant in Hobart, Tasmania. If you’re ever in Hobart we highly recommend visiting the Drunken Admiral and sampling their delicious menu of seasonal, local produce for yourself.
More info: www.drunkenadmiral.com.au