Chicken Livers With Prawn Sauce Recipe
Chicken Livers With Prawn Sauce is an amazingly delicious mouth watering side dish recipe. Serve it at your dinner party; I bet you will have a huge fan following for this one!
Ingredients
250g chicken livers, washed
250g raw prawns with shells
60ml rose wine or sweet sherry
2 tablespoons vegetable oil
1 hot fresh green chilli, seeded if desired, finely sliced
2.5 cm piece fresh root ginger, peeled and grated
1 teaspoon yellow bean paste
1 tablespoon cornflour mixture
Directions
Bring a small saucepan of water to the boil, add livers and cook for 2 minutes; drain, cool and slice.
Shell and de vein prawns.
Place shells and heads in a saucepan with 250 ml (1 cup) water and simmer for 30 minutes.
Stir in wine or sweet sherry, strain and reserve liquid.
In a wok, heat oil, add chilli and ginger and fry for 30 seconds, add livers and stir fry for 3-4 minutes.
Using a slotted spoon, remove from wok and drain on absorbent kitchen paper.
Add prawns to wok and stir fry for 2 minutes then return livers, chilli and ginger to wok and cook for 2 minutes.
Stir in reserved prawn liquid and bean paste and simmer for 5 minutes.
Stir in the cornflour (cornstarch) mixture and bring to the boil, stirring.
Shell and de vein prawns.
Place shells and heads in a saucepan with 250 ml (1 cup) water and simmer for 30 minutes.
Stir in wine or sweet sherry, strain and reserve liquid.
In a wok, heat oil, add chilli and ginger and fry for 30 seconds, add livers and stir fry for 3-4 minutes.
Using a slotted spoon, remove from wok and drain on absorbent kitchen paper.
Add prawns to wok and stir fry for 2 minutes then return livers, chilli and ginger to wok and cook for 2 minutes.
Stir in reserved prawn liquid and bean paste and simmer for 5 minutes.
Stir in the cornflour (cornstarch) mixture and bring to the boil, stirring.
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