Saturday, February 6, 2010

Salted Ginger Wine Prawns Recipe

I was wondering what to do with a few leftover prawns I have from a steamboat dinner. I thought that it might be good to bake them with salt using my old iron wok. I spread some salt in the wok and bake it for a few minutes only so that I would not end up with dried prawns (heh Bee)! LOL! Anyway, salt can damage the wok lining especially when it is hot, so for this recipe you better use unwanted wok or an aluminium foil as protection. You can also line above the salt with a few slices of tong kwai to extra aroma but then......Tong Kwai plus prawn become super aphrodisiac, I won’t be responsible for what will happen after consuming.......! ha ha ha!

Ingredients
Large Prawns, 7 pcs
Salt, 2 table spoons (or less if you don’t want it to be too salty)
Ginger wine (optional or you can also use rice wine), 1 tablespoon

Marinade the prawns with ginger wine for around 10 minutes. Spread the salt on the wok and heat it up. Place the prawns above the salt, let all the juices dry off and cover up the wok with a lid for around 2 minutes. When the prawns turned red, flip it over to the other side and put back the lid for around 1 minute or before the prawn’s burn a little. Take out the prawns and scrape away all the excess salt. Garnish with cilantro and serve while it is still hot. Ginger wine with some fresh prawns. Salt in my old iron wok! Oppps I used to much salt! Arrange the prawn in the wok. Let all the juices dry off before closing the lid.
Cover the lid and Tada! the prawns are ready for dinner!

13 comments:

Mei Teng said...

Another great recipe improvisation from chef Pete!:)

I didn't know that salt (when heated) would cause damage to the wok lining. Thanks for sharing that info.

suituapui said...

Not salty kah? Something like the way they cook chicken? Prawns like those, how much over there? Must have cost a bomb!

AL said...

Well done Pete! Sometimes I boil prawns with Sprite or 7-up until it dries up, then fry it with oil and garlic. Yummy!

AL

Pete said...

Mei Teng : If too hot it can burn a hole through a thin wok....LOL!

STP :Salty...I used too much salt. LOL! These are reared prawns, very much cheaper, RM13 for 600gms.

AL : With 7 up....sounds interesting. Gonna fry it! Thks

smallkucing said...

wah...from the last pic...mean really have to put aluminium foil in the wok loh...

Sonia (Nasi Lemak Lover) said...

This recipe look interesting, ya, you added too much of salt.

fufu said...

wow... be careful of your kidney!!! so saaaaalty

foongpc said...

Wow! I want tong kwai + prawns! : )

Pete said...

Smallkucing : Luckilly I use my old wok.

Sonia : Agree, it became too salty.

Fufu : Can scrape away the excess salt, LOL! One a while eat ok

Foongpc :Aiyo, if eat that, don't 'release', at night can get bloody nose lorrrr. ha ha ha!

umihoney said...

something new for me..thank you for sharing.:)

Pete said...

Umi : Can use any seafood with shells to cook this way!

Mommy Ling said...

Wow...i can get lot of recipes from here..

U r such a great chef!!

Pete said...

Mommy Ling : Thks for dropping by here. I simply hentam chef only leh....LOL!

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