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Poached Prawns With Piquant Dip Sauce

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Ingredients
  Uncooked prawns 450 Gram
  Salt 1 Teaspoon
  Ginger root slices 5 , unpeeled
  Sunflower oil 2 Tablespoon
  Ginger root slices 3 , peeled and shredded (Fresh)
  Onions spring 3 , shredded
  Green chilies 3 , seeded and finely shredded (Fresh)
  Red chilies 3 , seeded and finely shredded (Fresh)
  Light soy sauce 3 Tablespoon
  Wine vinegar 1 Tablespoon
  Sake/Dry sherry 1 Tablespoon
  Sugar 1 Pinch
  Sesame oil 1 Teaspoon
Directions

Wash the prawns.
Trim off the heads, whiskers and legs but leave the tails attached to make them easier to hold.
Bring 2 litres water to the boil in a large pan with the salt and sliced ginger.
Add the prawns and poach for 1 -2 minutes only, until they have changed colour.
Drain well.
To make the dip sauce, heat the oil in a small pan until it is very hot.
Place the shredded ginger, spring onions and fresh chillies in a bowl.
Slowly pour the hot oil over and stir in the remaining ingredients.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Poached
Ingredient: 
Seafood

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