IRON-PLATE SIZZLED PRAWNS
1 min readServes 4.
Preparation & cooking time: 20–25 mins.
This is almost the same recipe as Stir-fried Prawns with Mange-Tout, the difference being the Teriyaki sauce in place of soy sauce.
170–225g (6–8oz) uncooked prawns
1 teaspoon salt
⅓ egg white
2 teaspoons thick cornflour paste
115g (4oz) mange-tout, broccoli, green pepper or any greens
1 small carrot
about 300ml (½ pint) seasoned oil
1 spring onion, cut into short sections
3–4 small bits of fresh ginger root
½ teaspoon soft brown sugar
1 tablespoon Teriyaki sauce
1 teaspoon Chinese rice wine pinch of MSG (optional)
a few drops of sesame oil
Shell and de-vein the prawns, mix with a pinch of salt, the egg white and cornflour paste. Top and tail the mange-tout, or cut the other green vegetables into thin slices. Cut the carrot into thin slices.
Heat the iron-plate before you heat the oil in a preheated wok. Blanch the prawns in the wok for about 30 seconds or until the colour changes, remove and drain.
Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the spring onion, ginger and vegetables, stir-fry for about 1 minute, add theremaining salt and sugar followed by the prawns, stir for a few times, then add the Teriyaki sauce, wine, MSG (if using) and sesame oil, blend well.
To serve: either bring the food on the hot iron-plate sizzling to the table, or put the food on a warm dish and bring it to the table, then pour it into the iron-plate just before serving.
