Spring Onion & Prawn Hu-Long

You won't be able to resist this light and airy dish!

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 35 min Cook: 20 min

Ingredients

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

1
Slice the spring onions lengthways then into 3. Cut thin slices of the garlic and ginger.
2
Marinate the prawns in sake, garlic, ginger and salt & pepper for 30 minutes.
3
Add the cream of tartare into the egg whites and whisk until firm peaks.
4
Put lots of vegetable oil in a pan and heat.
5
Add the spring onions to Step 2, then add in Step 3 and mix gently. Scoop out a spoonful at a time and fry.
6
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.
7
Put the chicken stock and soy sauce into a pan and boil.
8
Add sesame oil into Step 7, then dunk Step 6 into the stock and arrange on a dish.
9
Add the potato starch in a bit of water into Step 7 and allow to thicken. Pour over Step 8.
10
Pour over a mix of chopped spring onions, white pepper and vinegar, it's now ready to enjoy.
11
Tartare crystals are a by-product of making wine, it's available as a powder in the seasoning aisle of the supermarket.
12
Cream of tartare make meringues stand proud, so it's often used for this purpose.

Tips & Note

●You can use white fish or crabmeat instead of prawns if you like.

Spring Onion & Prawn Hu-Long

You won't be able to resist this light and airy dish!

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Prep: 35 min

Cook: 20 min

Ingredients

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

Spring Onion & Prawn Hu-Long

Recipe ID :1328 Posted on 10 DEC 2015

Serves 4

Prep 35min
Cook 20min
views 2,924
printed 71

saved 0

You won't be able to resist this light and airy dish!

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Ingredients

Print Ingredients Email Ingredients
1/2 bunch
12
2 tbsp
1 thumb
1 clove
as required
6
1/2 tsp
200-300ml
1/2-1 tbsp
1 tbsp
2 tbsp
2-3 tbsp
as required
2 tbsp
as required

Method

Prep
35min
Cook
20min
1
Slice the spring onions lengthways then into 3. Cut thin slices of the garlic and ginger.
2
Marinate the prawns in sake, garlic, ginger and salt & pepper for 30 minutes.
3
Add the cream of tartare into the egg whites and whisk until firm peaks.
4
Put lots of vegetable oil in a pan and heat.
5
Add the spring onions to Step 2, then add in Step 3 and mix gently. Scoop out a spoonful at a time and fry.
6
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.
7
Put the chicken stock and soy sauce into a pan and boil.
8
Add sesame oil into Step 7, then dunk Step 6 into the stock and arrange on a dish.
9
Add the potato starch in a bit of water into Step 7 and allow to thicken. Pour over Step 8.
10
Pour over a mix of chopped spring onions, white pepper and vinegar, it's now ready to enjoy.
11
Tartare crystals are a by-product of making wine, it's available as a powder in the seasoning aisle of the supermarket.
12
Cream of tartare make meringues stand proud, so it's often used for this purpose.

Tips & Note

●You can use white fish or crabmeat instead of prawns if you like.

PRO
yhiranuma
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