Bird’s Eye Chili Prawns
 
Pacific Café, Robert Fong, co-owner/chef

Ingredients:                                                                       Combine for marinade:
24 prawns                                                                           1 Tbsp. soy sauce
6 bird’s eye chili, fresh*                                                                1 Tbsp. oyster sauce
2 limes                                                                                  1 Tbsp. chili sauce
2 Tbsp. julienne fresh ginger                                       2 Tbsp palm sugar
1-2 tsp sea salt                                                                  1 Tbsp tamarind juice*
2 tsp. minced shallots                                                     1 Tbsp. white vinegar
2 cups 1-inch long scallions                                           ¼ tsp freshly ground white pepper

 *Available at most Asian grocery stores

Shell prawns and marinate for 1 to 30 minutes, as you prefer.  In a heavy pan, heat 3 Tbsp. oil until hot, but not smoking. Add bird’s eye chili, ginger, sea salt, and shallots and stir for 10-30 seconds. Add prawns, and stir fry for a minute or so. Add 1-3 Tbsp. of white wine and ¼ cup of vegetable, chicken or fish stock, and stir for another 30 to 60 seconds. Stir in scallions for 10 to 30 seconds.  Pour lime juice over entire dish and serve immediately.

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