Chinese Velvet Prawns with Garlic Tomato Sauce

Ingredients

• 400 g raw prawns (Peeled and deveined)
• 0.5 cup cornstarch (Or enough to coat; additional cornstarch may be needed to prevent sticking)
• 3 ginger (Slices)
• 1 spring onion (Cut into sections)
• 1 tbsp Chinese cooking wine
• 2 tbsp cooking oil (For the sauce)
• 4 garlic (Minced)
• 1 jalapeño (Finely chopped)
• 150 g cherry tomatoes (Halved)
• 1 tsp sugar
• salt (A pinch, to taste)
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce

Steps

1. 1

   Butterfly the prawns along the back, taking care not to cut all the way through.

2. 2

   Coat both sides of the butterflied prawns with cornstarch. Gently flatten them with a rolling pin until thin and delicate, dusting with additional cornstarch if needed to prevent sticking.

3. 3

   Bring a pot of water to a boil.

4. 4

   Add the sliced ginger, spring onion sections, and Chinese cooking wine to the boiling water.

5. 5

   Add the prawns in small batches, gently separating them so they do not stick together.

6. 6

   Boil the prawns over high heat for about 2 minutes, or until cooked through. Drain well and set aside.

7. 7

   Heat the cooking oil in a wok.

8. 8

   Add the chopped jalapeño and minced garlic to the hot oil. Briefly stir-fry until fragrant.

9. 9

   Stir in the sugar, salt, oyster sauce, and light soy sauce.

10. 10

    Add the halved cherry tomatoes, then immediately turn off the heat.

11. 11

    Pour the sauce over the drained prawns and gently toss until every piece is coated. Serve immediately.

Notes

The source does not specify an exact amount of additional cornstarch for dusting, the precise water volume, or the exact stir-frying time; use enough water to poach the prawns and cook the aromatics briefly until fragrant.

Nutrition per serving

• main
• seafood
• Chinese-inspired
• poached
• wok-cooked
• quick
• gluten-free adaptable