Monday, December 13, 2010

Ginger and Coriander Prawns

We bought some nice Aussie King Prawns at the weekend, they were quite big, and quite fresh.  I usually do very simple things to seafood when they are fresh, because there's no need to complicate the delicate flavours.

Must be one of those lack of imagination days as all my cooking brains went over to the baking area - not only the Christmas baking, cookies, puddings, Christmas cakes, but also the Birthday Party for Monique, oh yeah, she's turning 4 in about a week's time, little breads, slices, little cakes and the big birthday cake....  and the day before her party, our Church Christmas lunch, more baking!

Our normal dinners are getting more and more simple, guess I'm over cooked....

So simple dish it is - for 2 people:

600g Fresh King Prawns - cleaned, but leave shell on.
a knob of ginger, julienned.
2 gloves of garlic, crushed.
a bunch of coriander, cut into 1 inch length
1 table spoon light soy sauce
1 table spoon shaoxin wine
Pinch of salt
Pinch of ground white pepper
1/3 teaspoon of fine palm sugar
cooking oil.

Heat up the wok with oil, add the garlic and ginger, till fragrant and brown.
Add prawns, once the bottom sides of shells turn a bit pink, turn the prawns over.
Immediately add wine, soy, salt, stir to coat the prawns with the flavouring.
Reduce the liquid till almost dry, add pepper and sugar and coat well.
Add coriander and stir a little bit, the coriander doesn't need to be cooked long.

And there it is. 

Serve with steamed rice.

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