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
| Chicken livers | 250 Gram, washed | |
| 250g raw prawns with shells | ||
| 60ml rose wine or sweet sherry | ||
| Vegetable oil | 2 Tablespoon | |
| Green chilli | 1 , 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.
Chef
