Crispy Shanghai prawns

    This is a traditional dish from Shanghai. Serve as they are for a delicious Chinese starter, or with steamed rice as a main.

    2 people made this

    Serves: 4 

    • 100ml vegetable oil
    • 400g prawns with shells on, heads removed
    • 3 tablespoons vegetable oil
    • 20g root ginger, sliced
    • 1 spring onion, white and green parts separated and sliced into 3cm pieces
    • 4 teaspoons sugar
    • 2 tablespoons white wine
    • 1 tablespoon soy sauce
    • 2 teaspoons vinegar

    Prep:15min  ›  Cook:7min  ›  Ready in:22min 

    1. Heat 100ml vegetable oil in the wok over high heat. Add the prawns and fry for 2 to 3 minutes, or till opaque, pink in colour, and the shells are crisp. Remove, set prawns aside and discard oil.
    2. Add 3 tablespoons vegetable oil in the wok. Add ginger, the white part of the spring onion, and sugar; stir for 1 minute, then add white wine, soy sauce and vinegar. Stir a further 1 to 2 minutes.
    3. Add the prawns back to the wok and stir to heat through. Add the green part of the spring onion to finish. Remove from heat and serve.
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