Post by Sylvia on Apr 25, 2009 17:30:22 GMT -6
Dependent on which part of the world you live, this starter could be "as cheap as chips", or cost a fortune. We here in Scotland fall into the latter category.
Peppery Soy Sauce Prawns
Enough for 4 as a starter
16 large raw tiger prawns, peeled, de-veined and tails kept on.
3 Tsp vegetable oil/or any unflavoured oil you have.
1 Tbsp garlic, finely chopped
1 tsp freshly ground black pepper
1 Tbsp Kikkoman soy sauce
1 Tsp fresh chives, chopped. (optional)
Heat your wok until very hot and dry-fry the prawns for 2 minutes. Move the prawns away from the heat* and add the oil, then fry the garlic for 1 minute. Add the pepper and soy sauce, then bring back and stir the prawns rapidly over a high heat for 2 - 3 minutes.
Cover the wok with a lid for 1 minute to finish cooking the prawns, sprinkle with the optional chives, serve immediately.
This dish could also be added to and served as a main course for 2 by adding various extras, i.e. rice, salad, baked potato. I think it all comes down to tastes and unfortunately finances.
*move your wok so that the prawns are away from the centre of the heat source, this will become 2nd nature once you get into stir-frying, be careful please do not over-cook.
Sylvia446
Peppery Soy Sauce Prawns
Enough for 4 as a starter
16 large raw tiger prawns, peeled, de-veined and tails kept on.
3 Tsp vegetable oil/or any unflavoured oil you have.
1 Tbsp garlic, finely chopped
1 tsp freshly ground black pepper
1 Tbsp Kikkoman soy sauce
1 Tsp fresh chives, chopped. (optional)
Heat your wok until very hot and dry-fry the prawns for 2 minutes. Move the prawns away from the heat* and add the oil, then fry the garlic for 1 minute. Add the pepper and soy sauce, then bring back and stir the prawns rapidly over a high heat for 2 - 3 minutes.
Cover the wok with a lid for 1 minute to finish cooking the prawns, sprinkle with the optional chives, serve immediately.
This dish could also be added to and served as a main course for 2 by adding various extras, i.e. rice, salad, baked potato. I think it all comes down to tastes and unfortunately finances.
*move your wok so that the prawns are away from the centre of the heat source, this will become 2nd nature once you get into stir-frying, be careful please do not over-cook.
Sylvia446