Prawns Braised in Ginger and Spring Onion Sauce
Serves 4
Ingredients
Method
350 g. King Prawns (Uncooked)
1½ in. Ginger (Fresh Finely Grated)
4 Onions (Spring Onions Finely Sliced)
20 ml. Soy Sauce (Light)
20 ml. Sherry (Dry)
75 ml. Chicken Stock (Fresh)
Wash and clean the prawns by deveining them if they haven't already been then lay them on some kitchen paper towel.
Add all the braising ingredients to the wok and bring to the boil, turn the heat down to low and simmer for a few minutes.
Add the prawns and mix through the sauce thoroughly. Place a lid on the pan and braise for a few minutes.
Serve at once or allow to cool and serve cold.