This is originally a Chinese dish, but quite popular in Japan as a home dish. Very quick and easy to make and only thing to be careful is not to cook prawns too much!
Ingredients
20 medium to large size of prawns, shell removed
1 tablespoon of sake
1tablespoon of potato starch
1 small piece of ginger, chopped
1 clove of garlic, chopped
1 welsh onion (or 5-6 spring onions), chopped
1 teaspoon of doubanjiang (Chinese chili beans paste)
1 tablespoon of vegetable oil
2 teaspoons of sesame oil
<Sauce>
1 teaspoon of chicken soup powder/paste
3 tablespoons of ketchup
1 tablespoon of sake
1 teaspoon of soy sauce
2 teaspoons of sugar
1/4 cup of water
Instruction
1. Clean prawns. Gently wash in running water and wipe with kitchen paper. Put in a small bowl and mix with 1 tablespoon of sake.
2. Put all the ingredients in a small bowl and mix well. Set it aside.
3. Add 1tablespoon of potato starch into the bowl of prawns, and mix lightly to coat the prawns.
4. Heat a wok or a fry pan, and add vegetable oil. Add garlic and ginger and cook for 30 secs, then add prawns. When the colour of the prawns is changing to white and red stripes, add doubanjiang paste, and saute quickly.
5. Add chopped welsh onion and mix quickly with prawns, then pour the mixture of sauce. Cook until when the sauce becomes thick.
6. Turn off the heat and pour 2 teaspoons of sesame oil.