Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, easy chili prawn recipe. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Easy Chili Prawn Recipe is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Easy Chili Prawn Recipe is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have easy chili prawn recipe using 16 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Easy Chili Prawn Recipe:
- Prepare 200 grams Shelled prawns and scallion (1)
- Take 1 tbsp Katakuriko
- Get 2 tbsp Sesame oil
- Take 1 ★Scallion
- Get 1 ★Doubanjiang (we use 2/3 tsp)
- Make ready 1 1/2 tsp ★Garlic paste
- Take 1 1/2 tsp ★Ginger paste
- Prepare Flavouring ingredients
- Take 100 ml ☆Water
- Take 1 tsp ☆Oyster sauce
- Make ready 2 pinch ☆Chinese soup stock
- Make ready 1/2 tbsp ☆Katakuriko
- Take 1 1/2 tbsp ☆Ketchup
- Get 1 tbsp ☆Sake
- Prepare 1 tbsp ☆Vinegar
- Prepare 1 tsp ☆Chicken stock granules
Take off the heat, season and stir in the lemon juice and parsley. METHOD Peel the prawns, leaving the tip of the tail and the head intact. Pour the olive oil into a large frying pan and place it over a medium heat. Add the garlic, parsley, chilli flakes and salt,.
Steps to make Easy Chili Prawn Recipe:
- Put the prawns and starch in a bag and shake it so the prawns are coated. Fry both sides in sesame oil. Fry the ingredients marked ★ off to one side of the pan.
- When the prawns have changed colour, add the ingredients marked ☆, mix for 2 minutes and it's done!
Pour the olive oil into a large frying pan and place it over a medium heat. Add the garlic, parsley, chilli flakes and salt,. Bring a large pot of water to the boil. Add a big pinch of salt and the pasta. SCOOP OUT a mugful of pasta cooking water before draining pasta (or transfer it straight from pot into sauce, if you time it right).
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