Blanched Prawns in Ginger Dip

Blanched Prawns in Ginger Dip ()
    Materials:
    1 litres (1 3/4 pints) water
    450 g (1 lb) uncooked prawns, peeled and deveined
    Dip sauce:
    1 tablespoon shredded root ginger
    1 tablespoon shredded spring onion
    3 tablespoons vegetable oil
    1 garlic clove, lightly crushed
    2 tablespoons soy sauce
    1 tablespoon Chinese wine or dry sherry
    pinch of sugar
    pinch of MSG
    Preparation time: 5 minutes
    Cooking time: 10 minutes
1. Put the water into a pan and bring to the boil. Drop in the prawns. Wait until they change colour, then remove immediately and drain. Transfer to a serving dish and serve with the Dip sauce.

2. Put the shredded ginger and spring onions into a bowl. Heat the vegetable oil over high heat until it smokes, and then drop in the garlic to flavour the oil. Leave for about 1 minute, then discard the garlic. Pour the boiling oil onto the ginger and spring onions, and add the soy sauce. Chinese wine, sugar, and MSG.


<>   Xiaoniu SuChu Hsu (¤p¤û) 1998    suchu@techart.nia.edu.tw