features   Chinese  New  Year 2005

Shun Lee Palace
155 E 55th St.
New York, 10022
(212) 371-8844

Szechwan Prawns
Chef/Owner Michael Tong of Shun Lee Palace – New York, NY
Adapted by StarChefs

Yield: 4-6 Servings

  • 1 pound jumbo prawns, peeled and deveined
  • 1 teaspoon salt , plus another 1/8 teaspoon
  • ¼ teaspoon white pepper
  • 1 egg white
  • 1 Tablespoon corn starch
  • 3 cups vegetable oil
  • ¼ cup olive oil
  • ¼ onion, minced
  • 1/3 cup scallions, minced, and separated into white and green parts
  • 1 Tablespoon ginger, peeled, and minced
  • 6 cloves garlic, peeled, and minced
  • 1½ Tablespoons hot bean sauce, such as Har Har brand*
  • 1 Tablespoon soy sauce
  • ¼ teaspoon white pepper
  • 1/3 cup sherry
  • 2 Tablespoons sugar
  • 2 Tablespoons fermented rice, optional
  • 1/3 cup water
  • 1 teaspoon corn starch
  • 1/4 cup water
  • 1 Tablespoon sesame oil, optional

*Har Har hot bean sauce is available at specialty markets, including Kalustyan’s- a spice market in New York City or through their website, www.kalustyans.com.

Sprinkle the peeled and deveined shrimp with a teaspoon of salt, which acts as an abrasive, and helps remove the black vein. Rinse under cold water, and pat very dry with a paper towel or dish cloth.

In a bowl large enough to hold the shrimp, mix 1/8 teaspoon salt and ¼ teaspoon white pepper with egg white. Add shrimp and a Tablespoon of corn starch. Mix thoroughly.

In a wok, heat 3 cups vegetable oil until smoking. Add shrimp, and cook for 1 minute, turning often. Remove and drain the shrimp. Discard the oil, clean the wok, and heat again. Add the olive oil to the wok, and stir-fry the onions until they become translucent. Add the white part of the scallions, ginger, and garlic, and stir-fry for 1 minute.

Add the hot bean paste, and continue to stir-fry for 30 seconds. Add the soy sauce, white pepper and sherry, and stir-fry for 5 seconds. Add the fermented rice, and stir-fry for 5 more seconds.

Add shrimp, and 1/3 cup water. Mix corn starch with a 1/4 cup cold water, and add to the shrimp. Add the sesame oil and green parts of the scallions, and mix thoroughly. Remove from heat and serve immediately.

Wine Pairing:
A Riesling from the Mosel region of Germany such as the Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese 2002


   Published: January 2005