Wineshark Cooking Class - Prawns in Pungent Sauce 茄汁煎蝦碌

Ingredients (for 4):

• Prawns - 8 (450 g)
• Ketchup - 3 tbsp
• Shallot - 2 
• Garlic - 1 tbsp
• Corn starch - 1 tbsp
• Sugar - 1 tbsp
• Zhejiang vinegar - 2 tsp
• Soy sauce - 1 tsp
• White pepper powder - 1/2 tsp
• Sesame oil - 1/4 tsp

Procedures:

1. Cut the horn, whiskers and legs of the prawns, then remove the intestines. Wash clean. 

2. Use kitchen paper to soak dry the prawns and wrap them. Put in fridge to cool for 2 hours.

3. Chop the garlic and shallot finely.

4. Mix ketchup, sugar, Zhejiang vinegar, soy sauce and white pepper powder to form the sauce.

5. Coat the prawns with some corn starch.

6. Heat 3 tbsp of oil and then pan-fry the prawns.

7. Flip to the other side to continue pan-fry until cooked.

8. Move the prawns to one side, and then add in the garlic and shallot to stir-fry until fragrant. Then mix together with the prawns.

9. Add the sauce and continue to pan-fry until the sauce is dried up. Season with sesame oil.

10. Serve.