On sunny weekends, when nothing else is on, we often make a trip to the Sydney Fish Market to pickup some seafood for a decadent and indulgent lunch. There are always so many fabulous seafood options to choose from. I try to have a plan before I get there, or I am become too overwhelmed to choose!
Whatever else we buy, we almost always come home from the fish market with prawns. Everyone in our house loves prawns – so much so that there is pretty much no bad way to serve them. However, when I say everyone loves them, that includes the cats. So if we are going to eat them, we have to be prepared to deal with the feline Jekyll to Hyde transformation that occurs as they pick up the scent. The crazed caterwauling is horrendous. The claws come out as they reach upwards in the hope of snagging that loose tail. They will haul themselves up our legs to get closer. They are relentless.
So in order to prepare prawns and enjoy eating them we must ban our furry friends from the house, and play some music to drown out the howling and scratching against glass doors.
This recipe is another inspired by Kylie Kwong. Aside from the process of peeling the prawns it is very quick and easy to prepare, and is really tasty.
- 1 kg green king prawns
- 3 t cornflour
- 2 T water
- 2 T light soy sauce
- 1 egg, lightly beaten
- 1 T finely chopped coriander
- 1 t sesame oil
- vegetable oil for frying
Honey Garlic Sauce
- 2 T honey
- 2 T shao hsing wine or dry sherry
- 2 garlic cloves, finely chopped
- 3 T light soy sauce
Peel and de-vein prawns, leaving tails intact. In small bowl, mix ingredients for Honey Garlic Sauce and set aside.
Mix cornflour and water in a medium-sized bowl. Add prawns, soy sauce, egg and sesame oil and mix well. In wok or frying pan heat oil until the surface seems to shimmer. Fry the prawns in batches for 1 minute. Drain on kitchen paper.
Drain oil and reheat wok until moderately hot. Return prawns to it with the sauce and cook for 30 seconds.
Arrange on platter and serve immediately.
Adapted from Simple Chinese Cooking / Kylie Kwong. Camberwell : Lantern, 2006.