23 August, 2012

Prawns in Chilli Sauce | Ballymaloe Cookery School

Prawns in Chilli Sauce
Makes 4 servings
12 raw jumbo prawns, shell off, tail on
4 Tbsp mirin
1 Tbsp sesame oil
2 Tbsp groundnut oil
4 spring onions, half chopped, half shredded
1 chilli, seeded and cut in fine julienne
1 Tbsp grated ginger
1/2 Tbsp grated garlic
1 Tbsp chilli jam or paste
2 Tbsp coriander leaves
2 Tbsp cornflour, mixed with a little water

(1/3-pint / 2.67-oz /200ml) boiling chicken stock
4 Tbsp tomato ketchup
2 Tbsp sweet chili sauce
1 Tbsp oyster sauce
1 Tbsp rice wine vinegar

Toss the prawns with the mirin, seasame oil, salt and pepper; marinate for twenty (20) minutes.

Combine the sauce ingredients. Place the shredded spring onions and the chili in ice water.

Heat a wok then add the groundnut oil. Add the chopped spring onions, ginger and garlic; fry stirring continuously for two (2) minutes to release the aromas. Add the chili jam or paste and continue to combine.

Now add the prawns and cook for two (2) minutes; remove the prawns and keep warm. Add the sauce and bring to the boil. Add the coriander and cornflour paste and cook to thicken. Return the prawns to the pan and heat through.

Serve immediately.


Condiments > Gravies & sauces > fish & seafood
Irish / Irish-style

Page Last Update 19 May 2015

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