SCHEZWAN PEPPER & MAPLE GLAZED PRAWNS
Recipe by Chef Manish Mehrotra
Ingredients
For The Sauce
- Butter 10 Gms
- Ginger Finely Chopped 15 Gms
- Garlic Finely Chopped 15 Gms
- Schezwan Pepper Corns 5 Gms
- Oyster Sauce 20 Ml
- Maple Syrup 80 Ml
- Chives Finely Chopped 15 Gms
- Red Chilli Flakes 2 Gms
Prawns
- Prawns (20 Pcs in a Kg) 500 Gms
- Corn Flour 80 Gms
Method
Processing The Prawns
- Clean the prawns by removing the shell and slitting it across the length to remove the veins
- Dust the prawns with corn flour.
- Deep fry the prawns in medium hot oil till they are crispy.
For The Sauce
- In a shallow pan, take oil. Put the pan on medium flame and saute schezwan peppercorns for 1-2 minutes.
- Add finely chopped ginger, garlic and chilli flakes in the pan and saute till golden in colour.
- Add the maple syrup and reduce till it is a thick syrup.
- Add oyster sauce and mix well. Cook for 5- 8 minutes.
- Adjust the seasoning. The sauce should have a balance of sweetness of maple and sharpness of schezwan pepper corns
For Service
- Heat the sauce in a Chinese wok till caramel stage and toss fried prawns in it.
- The sauce should lightly coat the prawns. Sprinkle some finely chopped chives.
- Serve hot
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