Poached Prawns With Piquant Dip Sauce Recipe
Ingredients
| Uncooked prawns | 450 Gram | |
| Salt | 1 Teaspoon | |
| 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 | |
| Sugar | 1 Pinch | |
| Sesame oil | 1 Teaspoon |
Nutrition Facts
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
Directions
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.
Drain well.
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.
Chef
