Spiced prawns

4 servings

Ingredients

Quantity Ingredient
680 grams Uncooked Prawns; (shelled and
; deveined - tails
; on)
3 Spring Onions; (white part chopped,
; green part thinly
; sliced and kept
; separate)
2 teaspoons Grated Root Ginger
150 millilitres Fish Stock
2 tablespoons Tomato Puree
2 tablespoons Dry Sherry
2 tablespoons Cider Vinegar
½ teaspoon Cayenne Pepper
2 tablespoons Sesame Oil
2 tablespoons Lightly Toasted Sesame Seeds
Chinese Rice; (cooked to serve)

Directions

1. Heat 1 tbsp of oil in a wok. Stir fry the prawns over a moderate heat for 2 minutes.

2. Spoon the prawns into a dish. Add the rest of the oil to the work and stir fry the white of the onions and the ginger for 30 seconds.

3. Stir in the stock, tomato puree, sherry, vinegar and cayenne pepper.

4. Simmer for 3 minutes. Return the prawns to the pan and continue cooking for a further 3 minutes, stirring frequently.

5. Sprinkle half of the green parts of the onions on the dish and pour into a bowl. Cool and refrigerate for several hours.

6. Serve some rice in the bottom of individual bowls.

7. Spoon the prawns and sauce over the rice and sprinkle with the remaining green onions and sesame seeds, if using.

Converted by MC_Buster.

NOTES : Chef:Greg Robinson

Converted by MM_Buster v2.0l.

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