This stir-fry features large shrimp, which are peeled and deveined but with the tails left on (they lend flavor and also help the shrimp hold their shape better than when the tail is removed). To build the flavor of the dish, leek is sauteed with hot pepper jam (or a chopped red chile pepper) before the shrimp is added to the wok. Serve the shrimp while still hot, garnished with cilantro and with rice alongside.
- 20 prawns
- 1 leek (large, white part only)
- 2 tablespoons soybean oil
- 3 tablespoons soy sauce
- 1 teaspoon chilli jam (and red pepper)
- 1 teaspoon corn starch
- 200 milliliters broth
- fresh coriander (to decorate)
- Remove the shell and the gut of the shrimp, leaving only the tail.
- Cut the leek in 5 cm slices and cut into thin strips in the longitudinal direction.
- Heat a wok or a large fryer.
- Place the soy oil and sauté the leeks along with chilli jam (or a chopped red chilli) to soften a bit.
- Add the shrimp and soy sauce and fry till they're opaque color.
- Aside join to the broth corn and the corn starch until they dissolve.
- Add to the prawns and leave in high heat until it is thickened.
- Serve hot, garnished with fresh coriander and accompany with fried rice.