blanched prawns with garlic soy

In an excellent demonstration of keeping it simple’, we think that one of the most perfect ways to preserve and savour the clean, sweet taste of prawns is by blanching them. On holiday in Venice we came across a seafood market that boasted giant piles of fresh prawns. That night we devoured the sweetest prawns that any of us had ever eaten. We simply blanched and ate them dipped into a slightly spicy, raw-garlic infused soy sauce. It was so sublime that our ye jay do yook mai (ears wiggled)!

Serves 400g raw king prawns, shell-on salt for the dipping sauce 4 tsp light soy sauce  2 cloves garlic, very finely chopped tsp sesame oil 1 Mix all the dipping sauce ingredients in a small bowl and set aside.

2 Pour 1.5 litres cold water into a medium saucepan, add 2 pinches of salt and put it over a high heat.

Small bubbles will begin to appear on the base of the saucepan. The prawns are ready to go into the water when the bubbles have reached the har arn sui (literally, ‘prawn eye water’)stage. This is when the bubbles on the bottom of the saucepan have grown to the size of a prawn’s beady eye, but before the water has started to boil. Add the prawns and bring the water to the boil. The prawns are ready to devour when they float to the top and are vibrant pink in colour. Drain and serve immedi-ately with the garlicky dipping sauce.

qingquang

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