Appertiser: Prawns in Ginger Sauce
(from baka_neko’s recipe box)
Japanese style appertiser, prawns in soya sauce and ginger. Serve in cocktail glasses.
Source: Mine
Prep time: 20 minutes
Cook time: 10 minutes
Serves 4 people
Categories: Japanese, appertiser, ginger, prawns, seafood
Ingredients
- 500g prawns
- 20g ginger grated/finely shredded
- 1 stalk spring onions
- 150 ml light soya sauce
- 1 tsp yuzu (can substitute lemon/lime juice)
- 1 tsp mirin (can subsitute cooking wine)
- 2-3 button mushrooms (optional)
Directions
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Grate/shred your ginger as fine as possible and set aside. If adding mushrooms, remove the mushroom stalks and slice the caps finely.
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Shell, devein and fry the prawns (and mushrooms) in a non-stick pan till cooked — the prawns should turn orange. Set aside in a small bowl.
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Using the same pan, fry the ginger till fragrant, then add the yuzu, mirin and enough soya sauce to cover the bottom of the pan. Stir to mix ingredients. If you don’t have enough liquid to cover the prawns, add more sauce and water.
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Add the sauce to the prawns. It should just cover the prawns. Place in the fridge for two hours.
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Divide the prawns evenly into cocktail glasses and sprinkle chopped spring onions as garnish. Served chilled.