XO Chilli Prawns
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XO Chilli Prawns
Recipe By Courtney Roulston
Ingredients
DIY XO Sauce
¼ cup Squeaky Gate extra virgin olive oil
2 golden shallots, peeled
3 cloves garlic, peeled
1 tbs fresh ginger, peeled
6 long red chillies, roughly chopped, plus extra to garnish
¼ bunch coriander, stems & tops separated
¼ cup dried shrimp, soaked in water for 30 minutes
1 tbs Coles caster sugar
1/3 cup shoa xing (Chinese cooking wine)
2 tsp Coles Asia sesame oil
1 tbs soy sauce (check for gluten free)
Method
For the XO sauce, place the shallots, garlic, ginger, chillies, coriander root and dried shrimp into the base of a small food processor. Blitz until you have a rough paste. Heat the oil in a large fry pan over a medium heat. Add in the paste and cook, stirring for 10 minutes, or until the paste has cooked off. Add in the sugar, shoa xing wine, sesame oil and soy sauce and a dash of water. Continue to cook for 5 - 6 minutes on a low heat, or until the sauce is a dark rich red colour and has a shimmer on the surface. Remove from the heat and set aside.
Heat the oil in a wok to 170 degrees (C). Dust the prawns in the cornflour, shaking off any excess. Fry the prawns in batches until crisp on the outside - they don`t need to be completely cooked through at this stage. Drain on kitchen paper.
Remove the oil from the wok and place back onto a medium heat. Toss the prawns with 3 tbs of the XO sauce in the wok over a medium heat, adding a little water to make the sauce a little looser and to coat the prawn shells.
Place the prawns onto a serving plate and garnish with coriander tops.
Serve with noodles or rice on the side.
