POACHED PRAWNS WITH SPECIAL SAUCE

Serves 4–6.

Preparation & cooking time: 10–15 mins

250g (8oz) uncooked and unshelled prawns, headless pinch of salt

For the sauce:

2 spring onions, thinly shredded

about 1 tablespoon thinly shredded fresh ginger

1–2 fresh green or red chillies, seeded and thinly shredded*

1 tablespoon vegetable oil

2 tablespoons light soy sauce

1 tablespoon rice vinegar a few drops of sesame oil

Clean the prawns well. Poach them in a pan of salted boiling water for 1 minute only, then turn off the heat and leave the prawns in the hot water for another minute or two. Remove and drain, then place on a serving plate.

Place the spring onions, ginger and chillies in a small heat-proof bowl. Heat the oil until hot and pour it over them. Add the soy sauce, vinegar and sesame oil, stir to blend well.

To serve, each person picks up a prawn with fingers, peels off the shell, leaving the tail piece on as a handle, and dips the prawn into the sauce before eating.

*NB Handle fresh hot chillies with extra care. Avoid touching other parts of your body with your hands after handling chillies, and always wash your hands well immediately afterwards as the irritant in them will cause a burning sensation on contact with your skin.

hancheng

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