Tiger Prawns In Soy Sauce
|Raw tiger prawns||30 Large (With Heads And Shells On)|
|Vegetable oil||1 Tablespoon (Rapeseed)|
|Dry white wine||75 Milliliter|
|Garlic||3 Clove (15 gm), crushed|
|Lemons||2 , juiced|
|Reduced salt soy sauce||2 Tablespoon|
|Spring onions||6 , chopped|
Start by deveining the prawns.
To do this, cut down the centre of each prawn with a knife.
If there is a dark vein there, take it out. (This also helps the prawns to absorb all the flavour of the sauce.)
In a large wok (non-stick is best), heat the oil and then add the prawns.
Cook for 2 minutes on a high heat, turning frequently.
Add the wine and let the alcohol burn off for another minute.
The prawns should now be changing colour, from grey to pink.
Add the garlic and cook for 1 more minute, then add the lemon juice and soy sauce.
Toss the prawns around and cook until they are completely pink.
Serve garnished with the chopped spring onions.