Quick Sauteed Prawns
By amaliana
"David Keh has been cooking Chinese food professionally since the age of fourteen. He is said to have introduced Szechuan cooking to the Un ited States and he is one of the most successful restaurant entrepreneurs in New York City. Currently he owns and personally manages four Chinese restaurants in Manhattan(Pig Heaven, Auntie Yuan's, David K's Restaurant and David K's Cafe). Each restaurant has it's own specialties and it's own cuisine. David K's Restaurant specializes in low cholesterol, low fat, low salt, and MSG-free foods. The recipe that follows is a terrific meal. (David was very close to the late Danny Kaye who, besides being a great comedian, happened to be one of the most accomplished Chinese chefs. And when he went to David's restaurant he would spend his time cooking and trading recipes with chefs in the kitchen."
- 4
Ingredients
- Oil
- 10-12 prawns mixed with 1/2 teaspoon wine, 1/2 teaspoons cornstarch, and 1/2 egg white
- 1/2 clove garlic, sliced
- 1/2 cup sliced onion
- 1/3 cup sliced scallions
- 1/2 cup shredded green bell peppers
- 1/3 cup shredded red bell pepper
- 1 thinly shredded ginger root
- Salt and pepper
- Sugar
- 1/2 cup coriander
Preparation
Step 1
Heat 2 cups oil in a wok over high heat. Fry the prawns about 2 minutes, drain and set aside. Heat 2 tablespoons oil in the wok. Brown garlic slices slightly, then add all vegetables and ginger root(add harder-to-cook vegetables first). Stir-fry about 3 minutes. Mix the cooked prawns with the vegetables. Add salt, pepper and sugar to taste.Place coriander on top and serve with brown rice.