De-seed them. Place the shells and heads with the spring onion in a case with water that covers them, bring to the boil and let simmer, uncovered, during 15 minutes; drain the liquid in a bowl and reserve 1/2 Cup. Put the prawns in a glass bowl with 1 teaspoon of salt and stir vigorously during 1 minute; rinse under the jet of cold water. Repeat twice the operation, Using 1/2 teaspoon of salt each time. End mind, rinse thoroughly and dry them, gently tapping them on absorbent paper.
Mix the flour and egg white in a bowl, put the prawns in and leave them marinating for 30 minutes in the fridge.
Wash and remove strands to pods; runs the pepper in thin strips. Mix the prawn liquid in a small bowl with the oyster sauce, sherry, the flour I had apart and the sesame oil. Heat the oil in a wok, or in a thick-bottomed deep frying pan; carefully throw the prawns in the not-too-hot oil. Fry over medium/strong heat during 1 o 2 minutes or until they brown a little. Remove them with tweezers or a foamer. Drain them on absorbent paper and keep them warm.
Pour carefully 2 sparse tablespoons of oil in a casserole; sing the garlic and ginger some 30 seconds; then sauté the peas and pepper over a strong heat during 2 minutes. Add the other ingredients with the sauce, let bake cream watching the sauce boil and thick. Put the prawns. and remove everything well. Remove from the heat. Serve it right away.
Prepare the dish just before serving. The way the prawns salt, typical of Chinese cuisine.
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