| 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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