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 slices ginger
• 1 spring onion (Cut into sections)
• 1 tbsp Chinese cooking wine
• 2 tbsp cooking oil (For the sauce)
• 4 cloves 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. Coat both sides with cornstarch, then gently flatten them with a rolling pin until thin and delicate. Dust with additional cornstarch if needed to prevent sticking.

2. 2

   Bring a pot of water to a boil. Add the sliced ginger, spring onion sections, and Chinese cooking wine.

3. 3

   Add the prawns in small batches, gently separating them so they do not stick together. Boil over high heat for about 2 minutes, or until cooked through.

4. 4

   Remove the cooked prawns from the water and drain them well. Set aside.

5. 5

   Heat the cooking oil in a wok. Add the chopped jalapeño and minced garlic, then briefly stir-fry until fragrant.

6. 6

   Add the sugar, salt, oyster sauce, and light soy sauce. Stir everything together.

7. 7

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

8. 8

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

Notes

The source does not specify the volume of boiling water or an exact amount of extra cornstarch used for dusting. Add the prawns in batches as stated to keep them separated and delicate.

Nutrition per serving

• main
• seafood
• Chinese-inspired
• boiled
• stir-fried
• quick
• high-protein