Thursday 29 December 2011

Stir-Fried Prawns in Tomato Marinade

Hint: Use a Half-Moon for "mincing" the ginger & garlic - it creates an uneven texture giving a more intense taste sensation.
  • 1 kg large prawns (tiger if possible), peeled (optional: leave tail on) & deveined
  • 3 tbsp tomato paste
  • 2 tbsp "minced" ginger root
  • 4 cloves garlic, "minced"
  • 1 tbsp extra virgin olive oil
  • 2 tbsp rice-bran oil
  • 1 cup jasmine rice
Method: Marinade Prawns *
  1. In a bowl large mix the tomato paste, ginger root, garlic and olive oil to create marinade
  2. Add the prawns and, using a chop-stick, stir the prawns until evenly coated with marinade
  3. Cover bowl with cling-wrap and store in fridge for at least two hours, preferably overnight
* Hint: When peeling & deveining the prawns do it at the kitchen sink:
  1. In the sink place a bowl to add the material you remove from the prawns.
  2. On one side of you have container with the uncleaned prawns. On the other side have the bowl of marinade.
  3. Shell and devein each prawn over the bowl in the sink. Rinse it immediately and add it to the bowl of marinade, stirring in with the chop-stick.
  4. When finished all prawns, stir the bowl of marinading prawns thoroughly with the chopstick.
Method: Cook Rice
  1. Add 1 cup rice & 2 cups water to microwave rice-cooker
  2. Cook on high for 4 minutes & 20% power for 15 minutes
Method: Cook Prawns
  1. While rice is cooking, add rice-bran oil to wok
  2. When oil is hot enough to bubble when a chop-stick is inserted to test temperature, add marinaded prawns
  3. Stir & toss continually until cooked (when they turn white)
Serving Suggestion
  • Serve the rice and prawns in large separate bowls
  • Provide individual small Asian-style bowls for people to serve themselves prawns on a bed of rice

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