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Hot Pepper Prawns

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      Title: HOT PEPPER PRAWNS
 Categories: Seafood, Oriental
      Yield: 4 Servings
 
      1 lb Lge prawns
      1 ts Salt
      2 ts Cornstarch
      2 ts Sesame oil
      2 tb Oil
      2    Fresh chiles; seeded
           - and coarsely chopped
      1 tb Chinese fermented blk. beans
      2 tb Garlic, coarsely chopped
      4 tb Green onions
           - coarsely chopped
      3 tb White rice vinegar
      2 tb Dark soy sauce
      1 tb Sugar
      2 ts Cornstarch; mixed with
      2 ts Water
 
  PEEL THE PRAWNS AND DISCARD the shells. Using a small sharp knife
  split the prawns partially and remove the fine digestive cord. Pat
  the prawns dry with paper towels and combine with the salt,
  cornstarch and sesame oil and mix well. Heat a wok or large frying
  pan until it is hot. Add the oil and prawns. Stir-fry for 1 minute.
  Remove the prawns with a slotted spoon. In the remaining oil, add the
  chiles, black beans, garlic and green onions. Stir-fry for 20 seconds
  and add the vinegar, soy sauce and sugar. Stir in the cornstarch
  mixture and return the prawns to the wok. Cook for another 2 minutes
  and serve at once.
 
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