| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Oriental, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Prawns, fresh or frozen |
| 1 |
tb |
Light soy sauce |
| 1 |
ts |
Rice wine or dry sherry |
| 1 |
ts |
Sesame oil |
| 2 |
tb |
Fresh coriander; minced |
| 2 |
ts |
White rice vinegar |
| 1 |
ts |
Fresh ginger; finely chopped |
INSTRUCTIONS
MARINADE
SAUCE
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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