Schezwan sauce Long red chilies 6 to 8 depending on your preference. Dip in warm water, covered for 30 minutes. Blend in fine paste.Chopped onion 1 smallGinger paste 1 teaspoon Garlic paste 1 teaspoonSoya sauce 1 tablespoonVinegar 1 tablespoon
In sauce pan add sesame seeds oil. Add onions, ginger paste, garlic paste, simmer. Add blended chilies, soya sauce, vinegar and half cup of water. Cook till its consistency is smooth. Keep aside. Schezwan sauce is ready.
Prawns 1 kg3 tablespoon flour 1 tablespoon cornstarch 1 egg beaten salt1 teaspoon black pepper 1 teaspoon white pepper2 tablespoon vinegar
chicken cube 1 ketchup 2 tablespoon oyster sauce 1 tablespoon black pepper 1 teaspoon vinegar 1 tablespoon garlic paste 1 teaspoonhalf cup of water.Cornstarch 1 tablespoonCarrots julienne Capsicum cubedSpring onions chopped (And any vegetables of choice)
In 1 kg prawns add 3 tablespoon flour, 1 tablespoon cornstarch, 1 egg beaten, salt, 1 teaspoon black pepper, 1 teaspoon white pepper, 2 tablespoon vinegar . Mix and refrigerate for 10 minutes.Fry prawns till it turns golden brown. Don't over fry prawn, that makes prawns chewy and harder. Take out on kitchen towel and drain excess oil.In a pan add 2 tablespoon olive oil and add schezwan sauce. Add 1 chicken cube, 2 tablespoon ketchup, 1 tablespoon oyster sauce, 1 teaspoon black pepper, 1 tablespoon vinegar, 1 teaspoon garlic paste and half cup of water. Cook for 3 minutes till sauce thickens. Add vegetables. Dissolve 1 tablespoon cornstarch in water and add in sauce keeping the flame at lowest. Stir constantly while adding cornstarch. Once it starts bubbling add prawns, mix and switch off stove.Dish out. Serve with steamed rice or fried rice.
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