Blanched Prawns and Simple Vinegar Ginger Sauce
This dish is such a treat when prawns are in season. Simple cooking methods and sauce brings out the natural sweetness of the fresh catch. From beginning to end, this dish takes 10 minutes tops.
Ingredients:
1 lb fresh head on, shell on prawns
2 TBSP black Asian vinegar
2 TBSP water, optional
1 TBSP grated or finely minced fresh ginger
Method:
In a large pot, bring about 4 to 6 cups of water to a rapid boil. In the mean time, prepare ginger and put into a dipping sauce bowl.
Add black Asian vinegar and mix well. Take a taste of the sauce, this is quite strong, frankly. I quite love the strong sauce, however, if it is too strong to your taste, feel free to thin it out a bit by adding some water to it.
When water is boiling, add all prawns into the pot, heads on, shell on. Move them around in the pot to evenly distribute them. They will turn pink quickly. Leave them in the hot water for about 2 minutes, or just before the water comes back to a boil.
Fish out all prawns and arrange them on a platter to cool.
Twist off the heads, peel the prawns and dip into the dipping sauce. Savor the fresh sweet taste from the prawn, the black vinegar and ginger really brings out and highlights the slightly sweet meat from the fresh juicy prawns.
