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Categories > Fish & Seafood

Date Added 2010-03-18     Times viewed 1959

Chinese Braised Prawns


8oz uncooked prawns
2½ floz chicked stock
2 tsp dry sherry or rice wine
¼ tsp salt
2 tsp sugar
1 tsp cider vinegar or chinese black rice vinegar
2 tbsps spring onions, finely chopped
2 tsp fresh ginger, finely chopped
½ tsp cornflour, blended with ½ tsp water

Peel the prawns, cut them to remove the digestive tract, wash and pat dry with kitchen paper.

Combine the sauce ingredients in a wok. Bring to a simmer and then add the prawns. Braise the prawns slowly over a low heat for 3 to 4 minutes.

Serve at once.

May be served with boiled or fried rice