As you all can attest, time is really at a premium right now. Anything that will get dinner on the table quickly and with delicious results (does that go without saying by now?) is a gift and a joy. Well, since I had some extra Sweet & Spicy Nuts from the last post, and all the ingredients to whip together the sauce for the Sweet & Spicy Prawns that we put in a recipe kit for friends (same post), I went with the easy meal and made the prawns for us last night. The shiitake mushrooms were a last minute addition, only because I already had some re-hydrated from the previous evening’s preparations. As it’s still flu and cold season, the shiitake are an added boost for our immune systems, along with the heavy dose of ginger in the sauce.
The local ginger available here in the Islands is so fresh, it can be quite tender (no woody filaments), with a papery-thin skin that will peel off with a firm rub with one’s bare hands. When it is this fresh, I thinly sliced the ginger instead of grating it as the recipe suggests. The tender spiced ginger can be consumed as part of the dish, similar in texture to bamboo shoots. From opening the fridge to decide on something for dinner to setting the table, this meal was done in 35 minutes. We actually had to wait for the rice to finish cooking and steaming after the shrimp was already done. (Anyway, it was a chance to snap a few photos!)
SWEET & SOUR PRAWNS
1 lb./455g raw prawns, boneless chicken or firm tofu
1 egg white
3 TBL. cornstarch
1/2 tsp salt
3 TBL. sake or water
Marinate prawns for 20 minutes in egg white, cornstarch, salt, water. If using chicken, cube, then marinate. For tofu, press dry, then cut in large (2 in./5cm) cubes, and either deep-fry, or pan-fry to brown all sides. Do not marinate tofu.
2 TBL. ketchup
1 TBL. sambal oelek or garlic-chili sauce
1-½ TBL. sugar
1-½ TBL. rice wine or apple juice
1 TBL. cornstarch stirred in 2 TBL. water
Mix together ketchup, sambal/chili-garlic sauce, sugar, rice wine and cornstarch mixture. Set aside.
Heat 3 cups oil in a pan or wok to smoking point. Fry half of the prawns, chicken or tofu. Remove when meat or tofu is evenly browned and floats to surface of oil, drain well on paper toweling. Re-heat oil, then fry second batch. Meanwhile, prepare sauce.
5 TBL. oil
1 clove garlic, minced
2 TBL. grated fresh ginger (or thinly sliced if very fresh)
1 1/2 cup water or broth
6 medium shiitake mushrooms, re-hydrated, squeezed dry and quartered (not traditional, optional)
1 bunch scallions, washed and chopped finely
1/2-3/4 cup (60-90g) Sweet & Spicy Nuts (chopped)
In another pan or wok put 5 tablespoons of oil and fry garlic and ginger for 30 seconds. When fragrant, add mushrooms, if using. Add Sauce and water or broth, cook together for about 1 minute. Add cooked prawns, chicken or tofu, and stir to coat with sauce.
Remove from pan and garnish with chopped scallions and Sweet & Spicy Nuts. Serve with hot rice and your choice of vegetables.