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)
