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Poached Prawns With Piquant Dip Sauce

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  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

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

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 725 Calories from Fat 330

% Daily Value*

Total Fat 37 g57.5%

Saturated Fat 5.8 g29%

Trans Fat 0 g

Cholesterol 738 mg246%

Sodium 6794.1 mg283.1%

Total Carbohydrates 20 g6.8%

Dietary Fiber 2.9 g11.5%

Sugars 5.5 g

Protein 74 g148.7%

Vitamin A 21.8% Vitamin C 210.6%

Calcium 5.1% Iron 9.3%

*Based on a 2000 Calorie diet

Poached Prawns With Piquant Dip Sauce Recipe