| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium prawns |
| 1 |
c |
White wine |
| 1 1/2 |
tb |
Smooth peanut butter |
| 2 |
tb |
Safflower oil |
| 1 1/2 |
tb |
Light honey |
| 2 |
tb |
Low-sodium soy or tamari |
|
|
Sauce |
| 2 |
ts |
Rice vinegar |
| 1/2 |
ts |
Dark sesame oil |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
tb |
Minced green onion |
| 1 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground cumin |
| 4 |
c |
Steamed rice (optional) |
INSTRUCTIONS
1. Wash prawns, peel, and devein. Place in a large saucepan with wine. Cook
over medium-high heat until they turn bright pink. Set aside.
2. In a small bowl mix together peanut butter and safflower oil until
smooth. Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion,
coriander, and cumin. Mix well, then add prawns. Place prawns and sauce in
saucepan and reheat. Serve over steamed rice (if desired).
Recipe By : the California Culinary Academy
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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