Cooking Chinese: Yan can cook

March 25, 2008 12:04:39 PM PDT
Learn a delicious and simple Asian dish from the ultimate chef of Chinese cuisine. Master Chef Martin Yan is best known for his enthusiasm in the kitchen on the TV show "Yan Can Cook." Now he's giving back and sharing his passion with a whole new generation of chefs.

To purchase Martin's new cookbook Martin Yan's China and companion DVD: www.china.yancancook.com

"Martin Yan's China" airs Saturdays at 10am on your local PBS station. For listings:
www.alacartetv.com
For more information: www.yancancook.com

Spicy Garlic Shrimp
Makes 4 servings

    1 1/2 pounds head-on large prawns in the shell

    Marinade
    1 tablespoon cornstarch
    ½ teaspoon salt
    ¼ teaspoon ground white pepper

    Sauce
    ¼ cup ketchup
    ¼ cup Chinese rice wine or dry sherry
    ¼ cup chicken broth
    2 tablespoons chili garlic sauce
    1 teaspoon honey
    1 teaspoon sesame oil
    1 teaspoon soy sauce

    2 tablespoons vegetable oil
    1 tablespoon minced garlic
    1 green onion, chopped

Method:
Clip the legs off the prawns with kitchen shears. Rinse the prawns and pat dry with paper towels.

To make the marinade, combine the ingredients in a bowl and mix well. Add the prawns and gently stir to coat evenly. Let stand for 10 minutes.

To make the sauce, combine the ingredients in a medium bowl and mix well.

Place a stir-fry pan over high heat until hot. Add 1 tablespoon of the oil, swirling to coat the sides. Add the garlic and cook until fragrant, about 10 seconds. Add the prawns and cook, stirring, until they turn pink, about 1 minute. Transfer the prawns and garlic to a plate and set aside.

Add the remaining 1 tablespoon oil to the pan, swirling to coat the sides. Add the sauce to the pan and cook, stirring occasionally, until the sauce thickens and reduces by half, about 5 minutes. Add the prawn and garlic mixture; toss until the prawns are coated in the sauce and completely cooked through, about 2 minutes.

Transfer to a plate, sprinkle with the green onion, and serve.

Recipe adapted from "Martin Yan's China" (Chronicle Books, 2008)


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