Prawns belong to crustaceans family and greatly vary in size with meaty flesh.
They are often available either fresh or cooked with or without their shells.
Prawns can be cooked in salted water or can be fried, grilled or barbecued.
The flesh is grey in colour when raw but changes to pink and opaque once cooked.
Cold-water prawns are usually used in cold dishes such as salads or in a starter.
It can be served with lemon juice, or as a Prawn cocktail.
It is ideal to eat cold-water prawns cold as reheating tends to make it dry out quickly.
Warm-water prawns are usually peeled and de-veined by removing the intestinal tract which is distasteful.
Fresh warm-water prawns tastes better when fried, grilled or barbecued.
Prawns are rich source of omega-3 fatty, Cholesterol, protein, vitamins and minerals.
Ingredients:
- 200g fresh prawns
- 2 tsps. chopped ginger
- 2 tsps. groundnut oil
- 2 tsps. chopped garlic
- 2 tsps. chopped spring onions
- 2 tsps. sesame oil
- 1 tsp. Chinese black vinegar
- 2 tsps. chilli sauce
- 1 tsp. tomato purée
- Salt to taste.
Instructions:
- Peel, cut and properly wash prawns
- Heat up oil in a saucepan then stir in onions, garlic, ginger and spring onions.
- Stir the contents for 2mins before adding the prawns
- Continue stir- frying the prawns until golden brown.
- Then add the seasonings and other ingredients and continue stirring.
- Add pepper and salt to taste.
- Bring down from fire and garnish with vegetables.
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