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LYCHEE PRAWNS

Course: Main
Chef: Duan Yu
Featuring: Fish Spicy

Ingredients

- 9 tiger prawns, deveined and butterflied
- Cornstarch, as required,
- 30g dried chillies,
- 30g chopped peanuts
- 20g slivered almonds
- 5g Sichuan peppercorns
- 30g lychee
- water
- 50g white sugar
- 40g rice vinegar
- 20g doubanjiang
- Minced ginger, to taste
- Minced garlic, to taste
- Minced scallions, to taste

Method

1.Coat the prawns with cornstarch and deep fry until crispy. Set aside. Deep fry some of the dried chillies and set aside.

2.Heat some oil in a wok and stir fry the Sichuan peppercorns and the rest of the dried chillies. A dd t he g inger, g arlic, and scallions and stir fry a little more, then add the rest of the ingredients except the peanuts and the slivered almonds. Cook
for a minute until the sauce comes together.
3.Add the prawns and toss through the sauce, then add the reserved chillies and peanuts. Transfer to a serving platter and top with the slivered almonds.

Pairings

"ANIMA UMBRA" GRECHETTO UMBRIA IGT

Grape: Grechetto 85%, Trebbiano Spoletino 15% Deep straw yellow colour. Very fragrant aromas of yell...

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