I had "hot braised prawns" at a local Chinese restaurant tonight, and liked
it a lot. The dish contained shrimp, scallions, and what appeared to be
chopped bamboo shoots in a spicy/sweet tomato sauce.

Does anybody have a recipe for it?

Bob

> "Bob" writes:
>
>I had "hot braised prawns" at a local Chinese restaurant tonight, and liked
>it a lot. The dish contained shrimp, scallions, and what appeared to be
>chopped bamboo shoots in a spicy/sweet tomato sauce.
>
>Does anybody have a recipe for it?

Never heard of "braised" prawns, or any other braised seafood for that
matter... and Chinese cooking does not incorporate any braising... sure you
don't mean *braziered*?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> "Bob" writes:
>
>I had "hot braised prawns" at a local Chinese restaurant tonight, and liked
>it a lot. The dish contained shrimp, scallions, and what appeared to be
>chopped bamboo shoots in a spicy/sweet tomato sauce.
>
>Does anybody have a recipe for it?

Never heard of "braised" prawns, or any other braised seafood for that
matter... and Chinese cooking does not incorporate any braising... sure you
don't mean *braziered*?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On 2005-01-15, Bob > wrote:

> I had "hot braised prawns" at a local Chinese restaurant tonight, and liked
> it a lot. The dish contained shrimp, scallions, and what appeared to be
> chopped bamboo shoots in a spicy/sweet tomato sauce.
>
> Does anybody have a recipe for it?

Sichuan Shrimp With Chili Sauce

1 lb large shrimp - not more than 24 to a pound
2 tsp. soy sauce
2 tsp. Shaoxing Cooking Wine -- ordinary rice wine is okay, but not as good
1 Tbsp. mashed and finely minced garlic
1 Tbsp. mashed and finely minced ginger
1/2 of a green onion, thinly sliced
3-6 Red Hot Chili Peppers -- genuine Tabasco peppers work really great.
1 tsp. hot chili paste (optional)
5 Tbsp ketchup
1 Tbsp sugar
1/2 Tbsp salt
1 Tbsp Shaoxing Cooking Wine

Vegetables: Not essential, but a very worthwhile addition:
10 spears of asparagus, cut off whole tips, 1-inch steep diagonal cut for
the stems
1 stalk of celery - cut in thin diagonal slices
1 good size bamboo shoot - cut in long thin slices to compliment the other
vegetables
6 Tbsp oil
Dash of Toasted Sesame Oil

Boil a quart of water in your wok. Immerse all the veggies and boil rapidly
until they reach peak color brightness. Immediately strain out into a bowl
and set aside. Or you can do them in your microwave.
Put 5 tablespoons of oil into wok. Get it smoking hot and stir the shrimp
until it is pink and done. This shouldn't take more than a couple of minutes
- it all depends on the horsepower of your stove. Put onto plate and discard
all excess oil and quickly clean the wok.
Heat 1 tablespoon of oil in wok . Get it smoking hot and toss in the hot
peppers. Cook them for a minute, at most, until you are getting good whiffs
of cooking chili. Add the other seasonings and stir for 15-20 seconds.
Add the sauce and stir to mix. Add back in the shrimp and veggies. Stir until
you are sure it is all reheated. Give a quick dash of toasted sesame oil,
then a quick stir.
Pour it out onto a nice, light colored or glossy black platter, so you can
admire the colors.

--
Clay Irving >
ADORE, v.t. To venerate expectantly.
- Ambrose Bierce

Bob wrote:
> I had "hot braised prawns" at a local Chinese restaurant tonight, and
> liked it a lot. The dish contained shrimp, scallions, and what
> appeared to be chopped bamboo shoots in a spicy/sweet tomato sauce.
>
> Does anybody have a recipe for it?
>
> Bob

Bob, here is a basic recipe for Szechuan sauce. I use it mostly for pork so
it might be wise to reduce the pepper oil for prawns. Basically, I soak the
pork in light soy sauce, then dust with cornstarch or rice flour..stir fry
in peanut oil, remove meat, then do this sauce in the same wok. It's very
good!

Eve

Szechwan Sauce

2 T. sesame oil
*1 t. Szechwan pepper oil (amount here depends on how hot your oil is)
2 T. sherry
2 T. dark soy sauce
1 T. sugar


Szechwan Pepper Oil (I've kept this oil in the fridge for months and it
stays 'fresh')

1 c. vegetable oil
1/4 c. red chili peppers, coarsely ground

Heat oil in wok to 325 degrees, add chili peppers, cook 3-5 min or until oil
becomes red.
Cool and store in refrigerator.

Clay Irving writes:
>
>Bob wrote:
>>
>> I had "hot braised prawns" at a local Chinese restaurant tonight, and liked
>> it a lot. The dish contained shrimp, scallions, and what appeared to be
>> chopped bamboo shoots in a spicy/sweet tomato sauce.
>>
>> Does anybody have a recipe for it?
>
>Sichuan Shrimp With Chili Sauce
>
> 1 lb large shrimp - not more than 24 to a pound

> Put 5 tablespoons of oil into wok. Get it smoking hot and stir the shrimp
> until it is pink and done. This shouldn't take more than a couple of
>minutes

Stir fried is not braised. duh


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Sheldon was useless:

>> I had "hot braised prawns" at a local Chinese restaurant tonight, and
>> liked it a lot. The dish contained shrimp, scallions, and what appeared
>> to be chopped bamboo shoots in a spicy/sweet tomato sauce.
>>
>> Does anybody have a recipe for it?
>
> Never heard of "braised" prawns, or any other braised seafood for that
> matter... and Chinese cooking does not incorporate any braising... sure
> you don't mean *braziered*?

I mean that the menu called it "Hot Braised Prawns." I thought that was
clear enough.

If you use Google (which you obviously didn't), you'll see that "Hot Braised
Prawns" is a fairly standard menu item. It's not like Chinese menus are
paragons of clarity anyway: If I see "Happy Empress Beef" on the menu, I'm
not going to assume that the dish was cooked by royalty.

Saying that Chinese cooking doesn't incorporate braising shows stupefying
ignorance. Chinese recipes for braised beef, braised pork, braised chicken,
and even braised fish belly abound. Stop relying on Chun King Chow Mein
labels as your primary reference source about Chinese cooking.

Your post is useless.

Bob

>"Boob" babbled:
>
>>penmart01 wrote:
>>>some putz prattled:
>>>
>>> I had "hot braised prawns" at a local Chinese restaurant tonight, and
>>> liked it a lot. The dish contained shrimp, scallions, and what appeared
>>> to be chopped bamboo shoots in a spicy/sweet tomato sauce.
>>>
>>> Does anybody have a recipe for it?
>>
>> Never heard of "braised" prawns, or any other braised seafood for that
>> matter... and Chinese cooking does not incorporate any braising... sure
>> you don't mean *braziered*?
>
>I mean that the menu called it "Hot Braised Prawns." I thought that was
>clear enough.

But you did NOT say what you meant... perhaps you need to take lessons in
remedial writing... you small minded smarmy *******, and I mean exactly that.

It's *BRAZIERED*, you dimwitted widdle plick... you're as dumb (dumber - much
dumber) than the other net ****s/twits who don't know the difference between
braising and braziered... even the recipes that were posted described
BRAZIERED. <g>

Ahahahahahahahahahahahahaha. . . .


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Boob" babbled:
>
>>penmart01 wrote:
>>>some putz prattled:
>>>
>>> I had "hot braised prawns" at a local Chinese restaurant tonight, and
>>> liked it a lot. The dish contained shrimp, scallions, and what appeared
>>> to be chopped bamboo shoots in a spicy/sweet tomato sauce.
>>>
>>> Does anybody have a recipe for it?
>>
>> Never heard of "braised" prawns, or any other braised seafood for that
>> matter... and Chinese cooking does not incorporate any braising... sure
>> you don't mean *braziered*?
>
>I mean that the menu called it "Hot Braised Prawns." I thought that was
>clear enough.

But you did NOT say what you meant... perhaps you need to take lessons in
remedial writing... you small minded smarmy *******, and I mean exactly that.

It's *BRAZIERED*, you dimwitted widdle plick... you're as dumb (dumber - much
dumber) than the other net ****s/twits who don't know the difference between
braising and braziered... even the recipes that were posted described
BRAZIERED. <g>

Ahahahahahahahahahahahahaha. . . .


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Sheldon was still wrong, but decided to splutter ignorantly about it:

> It's *BRAZIERED*, you dimwitted widdle plick... you're as dumb (dumber -
> much dumber) than the other net ****s/twits who don't know the difference
> between braising and braziered... even the recipes that were posted
> described BRAZIERED. <g>

Sheldon, you're an idiot: The recipes which were posted were NOT for the
dish I'm trying to replicate, and the dish is DEFINITELY not braziered.
I've known the difference between "braised" and "braziered" since before you
started wetting your bed.

Your post is a waste of bandwidth, and you are a waste of protoplasm. I look
forward to ****ing on your grave.

Bob

Sheldon was still wrong, but decided to splutter ignorantly about it:

> It's *BRAZIERED*, you dimwitted widdle plick... you're as dumb (dumber -
> much dumber) than the other net ****s/twits who don't know the difference
> between braising and braziered... even the recipes that were posted
> described BRAZIERED. <g>

Sheldon, you're an idiot: The recipes which were posted were NOT for the
dish I'm trying to replicate, and the dish is DEFINITELY not braziered.
I've known the difference between "braised" and "braziered" since before you
started wetting your bed.

Your post is a waste of bandwidth, and you are a waste of protoplasm. I look
forward to ****ing on your grave.

Bob

PENMART01 wrote:
>> "Boob" babbled:
>>
>>> penmart01 wrote:
>>>> some putz prattled:
>>>>
>>>> I had "hot braised prawns" at a local Chinese restaurant tonight,
>>>> and liked it a lot. The dish contained shrimp, scallions, and what
>>>> appeared to be chopped bamboo shoots in a spicy/sweet tomato sauce.
>>>>
>>>> Does anybody have a recipe for it?
>>>
>>> Never heard of "braised" prawns, or any other braised seafood for
>>> that matter... and Chinese cooking does not incorporate any
>>> braising... sure you don't mean *braziered*?
>>
>> I mean that the menu called it "Hot Braised Prawns." I thought that
>> was clear enough.
>
> But you did NOT say what you meant... perhaps you need to take
> lessons in remedial writing... you small minded smarmy *******, and I
> mean exactly that.
>
> It's *BRAZIERED*, you dimwitted widdle plick... you're as dumb
> (dumber - much dumber) than the other net ****s/twits who don't know
> the difference between braising and braziered... even the recipes
> that were posted described BRAZIERED. <g>
>
> Ahahahahahahahahahahahahaha. . . .
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
Time to adjust your meds again Shel.

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