Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, easy chili prawn recipe. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Easy Chili Prawn Recipe is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Easy Chili Prawn Recipe is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook easy chili prawn recipe using 16 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Easy Chili Prawn Recipe:
- Make ready 200 grams Shelled prawns and scallion (1)
- Get 1 tbsp Katakuriko
- Take 2 tbsp Sesame oil
- Take 1 ★Scallion
- Take 1 ★Doubanjiang (we use 2/3 tsp)
- Prepare 1 1/2 tsp ★Garlic paste
- Prepare 1 1/2 tsp ★Ginger paste
- Get Flavouring ingredients
- Make ready 100 ml ☆Water
- Prepare 1 tsp ☆Oyster sauce
- Get 2 pinch ☆Chinese soup stock
- Get 1/2 tbsp ☆Katakuriko
- Make ready 1 1/2 tbsp ☆Ketchup
- Take 1 tbsp ☆Sake
- Prepare 1 tbsp ☆Vinegar
- Prepare 1 tsp ☆Chicken stock granules
Take off the heat, season and stir in the lemon juice and parsley. METHOD Peel the prawns, leaving the tip of the tail and the head intact. Pour the olive oil into a large frying pan and place it over a medium heat. Add the garlic, parsley, chilli flakes and salt,.
Instructions to make Easy Chili Prawn Recipe:
- Put the prawns and starch in a bag and shake it so the prawns are coated. Fry both sides in sesame oil. Fry the ingredients marked ★ off to one side of the pan.
- When the prawns have changed colour, add the ingredients marked ☆, mix for 2 minutes and it's done!
Pour the olive oil into a large frying pan and place it over a medium heat. Add the garlic, parsley, chilli flakes and salt,. Bring a large pot of water to the boil. Add a big pinch of salt and the pasta. SCOOP OUT a mugful of pasta cooking water before draining pasta (or transfer it straight from pot into sauce, if you time it right).
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