Lunchbreak: Garlic prawns

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Chef Sandy Chen

624 Davis Street
(847) 866-6969

Garlic Prawns

8 ounces of shrimp
1/4 cup of green peppers, chopped
1/8 cup of red peppers, chopped
1/8 cup of Spanish onions, chopped
1/8 cup of green onions, chopped
1 Tablespoon of minced garlic
1/3 cup of corn starch
1 whole egg

1 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of chicken stock
1 teaspoon of rice wine
1 teaspoon of white pepper

Take your shrimp and season with salt. Dredge the shrimp in the egg then corn starch and deep fry in about a 1/2 cup oil (chef uses 100% soy bean oil or canola oil) until the texture is a light golden brown (approximately 2-3 minutes). While shrimp are frying, add 2 teaspoons of oil, garlic and vegetables to the hot wok. Saute vegetables and add the remainder of ingredients, including the shrimp from fryer. Toss to meld flavors together and plate.


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