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Poached Prawns With Piquant Dip Sauce Recipe
|Uncooked prawns||450 Gram|
|Ginger root slices||5 , unpeeled|
|Sunflower oil||2 Tablespoon|
|Ginger root slices||3 , peeled and shredded (Fresh)|
|Onions spring||3 , shredded|
|Green chilies||3 , seeded and finely shredded (Fresh)|
|Red chilies||3 , seeded and finely shredded (Fresh)|
|Light soy sauce||3 Tablespoon|
|Wine vinegar||1 Tablespoon|
|Sake/Dry sherry||1 Tablespoon|
|Sesame oil||1 Teaspoon|
Serving size: Complete recipe
Calories 725 Calories from Fat 330
% Daily Value*
Total Fat 37 g57.5%
Saturated Fat 5.8 g29%
Trans Fat 0 g
Cholesterol 738 mg246%
Sodium 6794.1 mg283.1%
Total Carbohydrates 20 g6.8%
Dietary Fiber 2.9 g11.5%
Sugars 5.5 g
Protein 74 g148.7%
Vitamin A 21.8% Vitamin C 210.6%
Calcium 5.1% Iron 9.3%
*Based on a 2000 Calorie diet
Trim off the heads, whiskers and legs but leave the tails attached to make them easier to hold.
Bring 2 litres water to the boil in a large pan with the salt and sliced ginger.
Add the prawns and poach for 1 -2 minutes only, until they have changed colour.
To make the dip sauce, heat the oil in a small pan until it is very hot.
Place the shredded ginger, spring onions and fresh chillies in a bowl.
Slowly pour the hot oil over and stir in the remaining ingredients.