Kristallräkor

Ingredients for Crystal Prawns

• 450g uncooked medium prawns, peeled, deveined

• 2 1/4 teaspoons salt, divided

• 1 large egg white

• 1 tablespoon plus 1 teaspoon cornflour

• 60ml low-salt chicken broth

• 2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry

• 1 teaspoon Asian sesame oil

• 1/4 teaspoons ground white pepper

• 950ml peanut oil or vegetable oil

• 120ml (1-inch-long pieces) spring onions

• 3.8L er-size slices peeled fresh ginger, crushed with side of heavy large knife

• 180ml frozen green peas, thawed

Place prawns in colander; rinse under cold running water. Drain. Sprinkle 1 teaspoon salt over prawns; stir 1 minute. Rinse under cold running water again; drain. Repeat with prawns and 1 teaspoon salt. Rinse and drain well. Transfer prawns to several layers of paper towels and pat dry. Whisk egg white, 1 tablespoon cornflour, and remaining 1/4 teaspoons salt in medium bowl; stir until prawns are coated with batter. Cover and chill at least 1 hour and up to 3 hours.

Whisk broth, rice wine, sesame oil, white pepper, and remaining 1 teaspoon cornflour in small bowl; set aside.

Attach deep-fry thermometer to side of 14-inch-diameter flat-bottomed wok or heavy large deep saucepan. Pour 950ml oil into wok or saucepan and heat over medium-high heat until thermometer registers 191°C. Using slotted spoon, add prawns (with batter clinging to surface) in batches of 5 or 6; cook just until prawns turn pink, stirring and separating any that stick together, about 30 seconds. Using slotted spoon, transfer prawns to plate. Transfer 1 tablespoon oil from wok to small bowl and reserve. Carefully pour remaining oil from wok into metal bowl (reserve for another use). Wash and dry wok.

Heat same wok or heavy large skillet over high heat until drop of water evaporates on contact. Add reserved 1 tablespoon oil and swirl. Add spring onions and ginger; stir 10 seconds. Add prawns and peas. Stir in broth mixture; stir-fry until prawns are just opaque in centre and sauce coats prawns, about 30 seconds. Transfer to bowl and serve.

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