serves
4
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 kg large green prawns, peeled and deveined, tails intact
- 1½ tbsp cornflour
- 2 tsp sesame oil, plus a little extra for drizzling
- 2½ tbsp mirin or white wine
- 60 ml (¼ cup) soy sauce
- 1½ tbsp sugar
- 60 ml (¼ cup) canola oil
- 6 red Asian shallots (or 1 large red onion), cut into thin wedges
- 2 yellow capsicums (peppers), seeds and membranes removed, cut into thin strips
- 3 red chillies, seeded and quartered
- 3 cm piece ginger, peeled and cut into julienne
- 4 garlic cloves, crushed with the flat side of a large knife
- 1 tomato, halved, seeded and cut into thin strips
- small handful Asian basil leaves
- steamed rice, to serve
Marinating time 10 minutes
Instructions
Place the prawns in a large bowl, dust with the cornflour and drizzle with a little sesame oil, then toss to coat. Set aside for 10 minutes.
Meanwhile, place the sesame oil, mirin, soy sauce and sugar in a small bowl and stir until the sugar dissolves.
Heat half the canola oil in a large wok or frying pan over high heat. When hot, add the prawns and toss for 1-2 minutes or until nearly cooked through. Remove the prawns from the wok and set aside. Add the remaining canola oil, reduce the heat to medium and when nearly smoking, add the shallot, capsicum, chilli, ginger and garlic and toss for 2 minutes or just until fragrant and lightly cooked. Add the soy sauce mixture to the wok and toss to combine well, then add the tomato, basil and prawns and toss for 1 minute or until just heated through. Serve immediately with steamed rice.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
