Recipe - Chilli Salt Prawns

12 Fresh raw prawns
1 tablespoon (1.25) grated ginger
2 tablespoon (2.5) Chinese rice wine or
dry sherry
1 tablespoon (1.25) sea salt
2 Garlic cloves; crushed
2 Red chillies; finely cut or sliced up ,
(optional)

DIPPING SAUCE
2 tablespoon (2.5) peanut or vegetable
oil
3 tablespoon (3.75) dark soy sauce
3 tablespoon (3.75) light soy sauce
1 sl Ginger; cut into matchsticks
1 Red chilli; finely cut or sliced up

Published by Sydney Morning Herald

After marinating in rice wine and ginger, these prawns get a quick steam
before being tossed with salt, garlic and chilli

Do not peel prawns, but devein by hooking out the black intestinal tract
with a thin bamboo skewer.

Place in a shallow heatproof bowl with grated ginger and rice wine and rub
to coat the shells. Leave for one hour, tossing occasionally. transfer bowl
to steamer and steam over simmering water for five minutes, or until prawn
meat turns white. Remove and drain, and dry prawns with paper towel. Heat
wok with salt, garlic and chilli (no oil) over medium heat. Add prawns and
toss until hot and well coated, with salt. Serve with dipping sauce.

Dipping Sauce: Heat oil until it starts to smoke, then remove from heat and
allow to cool. Mix cooked oil with dark and light soy, ginger and chilli
and serve in small dipping bowls

Words of Warning........ A Prawn is a big shrimp, though I think US calls
them all shrimps.I would suggest not less than 4" long.

The Australian Tablespoon is 20mL vs 15mL US, NZ and UK, so for you
foreigners (bg) I have placed in brackets the adjusted amount you should
use. (Don't ask me why some idiot decided we would be different)

Posted to recipeludigest Volume 01 Number 528 by "RobR"
rroughto@laurel.ocs.mq.edu.au on Jan 15, 1998