Spring Onion & Prawn Hu-Long

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Spring onions		1/2 bunch
Prawns		12
Sake		2 tbsp
Ginger		1 thumb
Garlic		1 clove
Salt & pepper		as required
Egg whites		6
Cream of Tartare (if you have)		1/2 tsp
Chicken stock		200-300ml
Potato starch		1/2-1 tbsp
Sesame oil		1 tbsp
Soy sauce		2 tbsp
Spring onions (chopped)		2-3 tbsp
White pepper		as required
Vinegar		2 tbsp
Vegetable oil		as required

Method

Prep

35min

Cook

20min

Slice the spring onions lengthways then into 3. Cut thin slices of the garlic and ginger.

Marinate the prawns in sake, garlic, ginger and salt & pepper for 30 minutes.

Add the cream of tartare into the egg whites and whisk until firm peaks.

Put lots of vegetable oil in a pan and heat.

Add the spring onions to Step 2, then add in Step 3 and mix gently. Scoop out a spoonful at a time and fry.

The egg white will expand and set. Remove when browned and place on kitchen paper to drain. Repeat until all the mixture has been used.

Put the chicken stock and soy sauce into a pan and boil.

Add sesame oil into Step 7, then dunk Step 6 into the stock and arrange on a dish.

Add the potato starch in a bit of water into Step 7 and allow to thicken. Pour over Step 8.

Pour over a mix of chopped spring onions, white pepper and vinegar, it's now ready to enjoy.

Tartare crystals are a by-product of making wine, it's available as a powder in the seasoning aisle of the supermarket.

Cream of tartare make meringues stand proud, so it's often used for this purpose.

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