Chilli Salt Prawns
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Chilli Salt Prawns
  Prawns  
Last updated 6/12/2012 1:14:43 AM. Recipe ID 43764. Report a problem with this recipe.
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      Title: Chilli salt prawns
 Categories: None
      Yield: 1 Servings
 
     12    Fresh raw prawns
      1 tb (1.25) grated ginger
      2 tb (2.5) Chinese rice wine or
           -dry sherry
      1 tb (1.25) sea salt
      2    Garlic cloves; crushed
      2    Red chillies; finely sliced,
           -(optional)

MMMMM-----------------------DIPPING SAUCE----------------------------
      2 tb (2.5) peanut or vegetable
           -oil
      3 tb (3.75) dark soy sauce
      3 tb (3.75) light soy sauce
      1 sl Ginger; cut into matchsticks
      1    Red chilli; finely sliced
 
  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 heat-proof 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 () I have placed in brackets the adjusted amount you
  should use. (Don't ask me why some idiot decided we would be
  different)
  




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Recipe ID 43764 (Apr 03, 2005)

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