| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Starter, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 680 |
g |
Uncooked Prawns; (shelled and |
|
|
; deveined – tails |
|
|
; on) |
| 3 |
|
Spring Onions; (white part chopped, |
|
|
; green part thinly |
|
|
; sliced and kept |
|
|
; separate) |
| 2 |
ts |
Grated Root Ginger |
| 150 |
ml |
Fish Stock |
| 2 |
tb |
Tomato Puree |
| 2 |
tb |
Dry Sherry |
| 2 |
tb |
Cider Vinegar |
| 1/2 |
ts |
Cayenne Pepper |
| 2 |
tb |
Sesame Oil |
| 2 |
tb |
Lightly Toasted Sesame Seeds |
|
|
Chinese Rice; (cooked to serve) |
INSTRUCTIONS
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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