serves
2
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Prawns
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 8 extra-large raw King prawns
- 250 ml (1 cup) peanut oil (or other neutral-flavoured oil)
- 6 thick spring onions
- 4 thin slices ginger
- 2 garlic cloves, peeled and chopped
- salt, to season
- 1 tbsp Shaoxing wine
- 1 tsp cornflour, mixed with ¼ cup cold water
Instructions
- Shell the prawns, leaving the tails intact. Remove the intestinal tract and reserve the shells and heads.
- Place the reserved shells and heads in a saucepan with the oil. Place over high heat and bring to 120°C or until the prawn shells start to sizzle. Slice the onions into thin shreds and reserve any offcuts. Add the spring onion offcuts to the prawn shells and cook until the shells and onions start to brown, then remove from the heat. Strain, discard the solids and reserve the oil.
- Heat a wok over high heat and add about 60 ml (¼ cup) of the prawn oil. Add the ginger, garlic and prawns, season with salt and toss until barely cooked through. Add the spring onions and toss to combine and lightly char the spring onions. Add the Shaoxing wine to the side of the wok directly onto the metal, toss to combine again, then drizzle in a little of the cornflour mixture to thicken any juices in the wok. Serve immediately.
Photography by Danielle Abou Karam.
Want more from The Cook Up?
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.
Stream free On Demand
Prawns
