On a glorious summer afternoon, nothing can beat this dish except perhaps eaten with some cool renditions of Gershwin’s jazzy numbers. This recipe is so simple yet tasty, it’s done before you find the lighter for your BBQ.
- Prawns and more prawns
- Big bunch of fresh coriander, ginger, shallots, chilli and lemon
- Good cup of fish sauce and sugar
- Shao Xing wine
- Trim prawns off the heads and make a big slit lengthwise down the back.
Tip: Using a pair of kitchen scissors instead of a knife is a lot easier, let alone faster, you can trim and slit a kilo of prawns in 5 minutes flat – believe me, I’ve done this many times and without slicing off my fingers!
- Season the prawns with a little salt, julienne ginger and Shao Xing wine and chuck the prawns in a steamer for about 10 minutes.
- Whilst prawns are steaming, finely dice the coriander, shallots and chilli and put in large dipping bowl. Then add a little fish sauce, sugar and plenty of lemon juice. (Tip: the fish sauce is rather salty so add a little at a time to adjust flavour). This dipping sauce should have a tangy, spicy sour taste rather than salty taste.
- Once steamed, remove and dunk the prawns into a large bowl of ice water to immediately stop the cooking to ensure the prawns remain succulent and crunchy instead of powdery if warm and overcooked.
- Serve the cooled crunchy prawns with the dipping sauce and it’s happy days!
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