Poached Prawns With Piquant Dip Sauce
|Uncooked prawns||450 Gram|
|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|
|Sesame oil||1 Teaspoon|
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.
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.