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Steamed Prawns
with Ginger and Soy Sauce
Click image for larger view
3. Line
one large or several small steamer baskets with
coriander (cilantro) leaves and place the prawns in
one layer on top. Season with a little salt and
cover with more coriander (cilantro) leaves. Steam
with the lid on over the coriander water for 5
minutes or until prawns have all turned
pink. 4. Remove
from heat and transfer to a serving platter, Serve
with ginger and soy sauce. Serves
4
Ingredients:
1 bunch
fresh coriander (cilantro)
5cm/2in piece fresh ginger
2 tablespoons each sesame and vegetable oil
2 tablespoon finely sliced green spring onions
light soy sauce
1kg/2lb small-medium green prawns
Method:
1.
Wash coriander (cilantro) and cut roots and stems
off, chopping roughly. Reserve the leaves. Pour
water into a pan to a depth of about 2.5cm/1in and
add the chopped coriander (cilantro)
stems.
2. To
make sauce, peel and shred the green ginger into
very fine slivers. Heat oils almost to smoking
point, remove from heat and add ginger and spring
onions. Leave to cool 15 minutes and stir in soy
sauce.