Ingredients for Shanghainese Prawns
- 1 pound peeled and deveined Large Shrimp
- 2 tablespoons Peanut Oil
- 2-3 finely chopped Green Chilies
- 2 cloves minced Garlic
- 1 tablespoon Tomato Sauce
- 1 tablespoon White Vinegar
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Cornstarch
- 2 Spring Onions (whites and greens chopped)
- 2 Green Onions
- 1 cup Bean Sprouts
- 1 teaspoon Sesame Oil
- 1 teaspoon Roasted Sesame Seeds
- 2 tablespoons water
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How to Make Shanghainese Prawns
- Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Add 2-3 finely chopped green chilies and 2 cloves of minced garlic. Stir-fry for 30 seconds until fragrant.
- Add 2 chopped spring onion whites and stir-fry for another minute until softened.
- Add 1 pound of peeled and deveined prawns. Stir-fry for 2-3 minutes until they turn pink and opaque.
- Add 1 tablespoon white vinegar, 1 tablespoon tomato sauce, and 2 tablespoons soy sauce. Stir to combine.
- In a small bowl, whisk together 1 tablespoon of cornflour (cornstarch) with 2 tablespoons of water until smooth. Add to the wok along with the chopped green parts of 2 spring onions and 1 cup of bean sprouts. Stir-fry until the sauce thickens and the vegetables are tender-crisp (about 1-2 minutes).
- Drizzle 1 teaspoon of sesame oil over the prawns and stir well to combine.
- Cook for 30 seconds more to allow the flavors to meld.
- Sprinkle with 1 teaspoon of sesame seeds and serve immediately over steamed rice or noodles.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
18g
Fat
20g
Carbs
4g
