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Ingredient List:
6.0 oz. Prawns, shelled & de-
veined (10-12 pieces)
2.0 0z. Spicy Szechuan
Sauce (Starport 322) (3 Tbsp.)
0.5 oz. Sherry cooking wine (1
Tbsp.)
0.5 oz. Red onion, diced, (1/8
C.)
1.0 oz. Red bell pepper, diced
(¼ C.)
1.0 oz. Green onions, 2” slant
cut
.15 oz. Garlic crushed (1 tsp.)
0.3 oz. Vegetable oil (1 Tbsp.)
Garnish with lime or lemon
wedge
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Instructions:
1. Shell, butterfly and de-vein prawns. Score each half of
the prawn lengthwise in the center and prick with the tip of the
knife to minimize curling.
2. Dice bell peppers and onions to ¼” and crush garlic.
3. Slant-cut green onions to 2” long.
4. Add oil to hot pan or griddle and sear prawns 1-2
minutes then add garlic, bell peppers and onions.
5. Sauté 30 seconds and add wine, then add Spicy
Szechuan Sauce.
6. Sauté until prawns are done (10-20 seconds), then add
in green onions toss well and remove.
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