Grilled Prawns With Fresh Coriander

We praise what we enjoy because the delight is incomplete until it is expressed in praise. If we were not allowed to speak of what we value, and celebrate what we love, and praise what we admire, our joy would not be full. So if God loves us enough to make our joy full, He must not only give us Himself; He must also win from us the praise of our hearts – not because He needs to store up some weakness in Himself or compensate for some deficiency, but because He loves us and seeks the fullness of our joy that can be found only in knowing and praising Him, the most magnificent of all Beings.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood		Oriental, Seafood	4	Servings

INGREDIENTS

1	lb	Prawns, fresh or frozen
1	T	Light soy sauce
1	t	Rice wine or dry sherry
1	t	Sesame oil
2	T	Fresh coriander, minced
2	t	White rice vinegar
1	t	Fresh ginger, finely chopped

INSTRUCTIONS

PREHEAT THE BROILER. Peel the prawns and discard the shells. Using a
small sharp knife, split the prawns partially and remove the fine
digestive cord. Pat the prawns dry with paper towels. Mix the  marinade
and combine with the prawns and let sit for 10 minutes.  Prepare the
sauce ingredients and mix together and set aside. Lay the  prawns on a
baking tray big enough to fit under the broiler. Or  alternatively, you
could cook them on the barbecue, weather  permitting. Cook the prawns 3
minutes on one side, turn and cook for  2 minutes on the other. Turn
onto a serving platter and serve with  the sauce.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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