Serves 2
INGREDIENTS:
6 raw prawns
1/2 tsp white wine
1 tbsp sake
1/2 tsp chilli oil
1 1/2 tsp sesame oil
1 garlic clove, finely sliced
1/2 green chilli,seeded and sliced
1/2 red chilli, seeded and sliced
1/2 shitake mushroom,finely sliced
1/2 tbsp dark soy sauce
a little lemon juice
salt and ground black pepper
finely pared lemon zest, to garnish
1. Prepare six small skewers for the prawns. Remove the head and shell from the prawns,leaving the tail intact. Make a small slit with a sharp knife down the centre of the curved back of each prawn and remove the black vein with the point of the knife. Rinse in cold water and dry gently with kitchen paper.
2. Thread each prawn on to a skewer, piercing first through the tail and then through the head.
3. Score the skewered prawns on both sides and place them in a bowl. Add the wine,sake and chilli oil. Season with salt and pepper, then toss the prawns to coat them evenly in the marinade and set aside for 15 minutes.
4. meanwhile heat a wok over medium heat and add the sesame oil. One ingredient at a time, stir fry the garlic,chillies and shitake mushrooms, keeping them separate. Season with a pinch of salt and set aside.
5. Heat a griddle pan or frying pan over medium heat and cook the prawns, brushing them with soy sauce as they cook to help prevent them from burning
6. Grill the prawns for about 5 minutes, turning once,or until their flesh is opaque.
7. Remove the prawns from the skewers and arrange three on each plate. Add a little of the stir fried vegetables and a squeeze of lemon juice. Garnish with a little lemon zest and serve.
Posted under
This post was written by admin on November 26, 2010
