We had enrolled our second son Weldon, when he was 12 years old with the Royal Canadian Air Cadets. The program focuses on personal and social development, decision making and leadership. He is 16 years old now, enjoys all the training and challenging activities the program has to offer. Has risen in rank from a Cadet to a Flight Sergeant. Every Wednesday, he has drill training for three hours, so after we drop him off, John and I go either for grocery shopping or spend some time together. Last Wednesday, we went out for dinner at a local hakka restaurant and decided to try something new. We asked the waiter what's the best dish to eat. He recommended "Chilli Garlic Prawns" so we gave it a try.
The dish consists of large prawns, deep fried with batter, light and crisp, tossed with crunchy sliced onions, chopped garlic, green and dried red chillies. We enjoyed the huge prawns but noticed that they lacked some flavour. The onion mixture too had no seasoning. I decided to replicate this dish into a tasty one. Simple and easy, with only cleaning the prawns and butterflying them taking some time.
Two steps are involved; velveting and preparation of the onion, garlic mixture. Velveting is a Chinese technique of marinating seafood, chicken or meat with a cornstarch marinade and egg before deep frying in oil or poaching in water. This technique gives a velvet coating to the food thus preventing it from drying out, keeping it moist and tender. The prawns were coated with soy sauce, ginger, garlic, pepper powder, cornflour and egg, then deep fried until crisp. Finally, tossed in lightly sautéed sliced onions, garlic and chillies for a quick coat. An interesting dish with the star ingredient prawns flavoured with garlic and a touch of heat. If you are fond of garlic, then you will definitely enjoy this dish.
The dish consists of large prawns, deep fried with batter, light and crisp, tossed with crunchy sliced onions, chopped garlic, green and dried red chillies. We enjoyed the huge prawns but noticed that they lacked some flavour. The onion mixture too had no seasoning. I decided to replicate this dish into a tasty one. Simple and easy, with only cleaning the prawns and butterflying them taking some time.
Two steps are involved; velveting and preparation of the onion, garlic mixture. Velveting is a Chinese technique of marinating seafood, chicken or meat with a cornstarch marinade and egg before deep frying in oil or poaching in water. This technique gives a velvet coating to the food thus preventing it from drying out, keeping it moist and tender. The prawns were coated with soy sauce, ginger, garlic, pepper powder, cornflour and egg, then deep fried until crisp. Finally, tossed in lightly sautéed sliced onions, garlic and chillies for a quick coat. An interesting dish with the star ingredient prawns flavoured with garlic and a touch of heat. If you are fond of garlic, then you will definitely enjoy this dish.
Weldon receiving his Long Service Medal for his dedication to the Air Cadet program
on Wednesday, February 1, 2017
on Wednesday, February 1, 2017
Indo-Chinese Chilli Garlic Prawns
(Serves 4 to 6)
Ingredients:
1/2 kg prawns
1 large onion (thinly sliced)
12 large cloves of garlic (chopped)
4 long green chillies (chopped or cut into rounds)
2 round dried red chillies
2 teaspoons kikkoman light soy sauce
1 teaspoon rice vinegar
freshly cracked black pepper
2 tablespoons oil plus extra for deep frying
salt
Marinade
2 large cloves of garlic (grated)
1/2" piece of ginger (grated)
2 teaspoons kikkoman light soy sauce
1/4 teaspoon pepper powder
1 egg (lightly beaten)
2 tablespoons of cornflour
Method:
Shell prawns leaving the tail on. Run a knife along the back of the shrimp and remove the digestive tract. Make the cut a bit deeper to open the shrimp into two connected halves like a butterfly. Wash and pat dry well with paper towels.
Mix prawns with the marinade, cover and set aside for 30 minutes.
Heat oil for deep frying. Fry prawns in batches for a couple of minutes till golden and crisp. Drain on absorbent paper towels.
In a wok or skillet, add two tablespoons of oil and fry garlic till fragrant. Do not burn. Then mix in sliced onions, green and red chillies. Sauté for a couple of minutes and then stir in soy sauce and rice vinegar. Season with freshly cracked black pepper and salt. Toss the fried prawns in the onion mixture to lightly coat for few seconds. (Note: Just a quick toss to maintain the crispness of the prawns. Onions too should have a crunch.)
Serve hot with either fried rice or hakka noodles.
Note:
(Serves 4 to 6)
Ingredients:
1/2 kg prawns
1 large onion (thinly sliced)
12 large cloves of garlic (chopped)
4 long green chillies (chopped or cut into rounds)
2 round dried red chillies
2 teaspoons kikkoman light soy sauce
1 teaspoon rice vinegar
freshly cracked black pepper
2 tablespoons oil plus extra for deep frying
salt
Marinade
2 large cloves of garlic (grated)
1/2" piece of ginger (grated)
2 teaspoons kikkoman light soy sauce
1/4 teaspoon pepper powder
1 egg (lightly beaten)
2 tablespoons of cornflour
Method:
Shell prawns leaving the tail on. Run a knife along the back of the shrimp and remove the digestive tract. Make the cut a bit deeper to open the shrimp into two connected halves like a butterfly. Wash and pat dry well with paper towels.
Mix prawns with the marinade, cover and set aside for 30 minutes.
Heat oil for deep frying. Fry prawns in batches for a couple of minutes till golden and crisp. Drain on absorbent paper towels.
In a wok or skillet, add two tablespoons of oil and fry garlic till fragrant. Do not burn. Then mix in sliced onions, green and red chillies. Sauté for a couple of minutes and then stir in soy sauce and rice vinegar. Season with freshly cracked black pepper and salt. Toss the fried prawns in the onion mixture to lightly coat for few seconds. (Note: Just a quick toss to maintain the crispness of the prawns. Onions too should have a crunch.)
Serve hot with either fried rice or hakka noodles.
Note:
- Use the hand grater to grate garlic and ginger for the marinade.
- Two teaspoons each of kikkoman light soy sauce were used in the marinade and to season the onion-garlic mixture.
See More Indo-Chinese Dishes
