Fish and Shellfish Recipes - Gong Boa Prawns Recipe

Ingredients

• 350g/12oz raw tiger prawns (jumbo shrimp)

• 1/2 cucumber, about 75g/3oz

• 300ml/1/2 pint/1 1/4 cups fish stock

• 15ml/1 tbsp vegetable oil

• 2.5ml/1/2 tsp crushed dried chilies

• 1/2 green (bell) pepper, seeded and cut into 2.5cm/1 in strips

• 1 small carrot, thinly sliced

• 30ml/2 tbsp tomato ketchup

• 45ml/3 tbsp rice vinegar

• 15ml/1 tbsp sugar

• 150ml/1/4 pint/2/3 cup vegetable stock

• 50g/2oz/1/2 cup drained canned pineapple chunks

• 10ml/2 tsp corn flour (cornstarch) mixed with 15ml/1 tbsp cold water

• salt

Serves 4

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Method:

1. Peel and devein the prawns. Rub them with 2.5ml/1/2 tsp salt; eave them for a few minutes, then wash and pat dry.

2. Using a narrow peeler or cannelle knife, pare strips of skin off the cucumber to give a stripy effect. Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Cut the flesh into 5mm/1/4in crescents.

3. Bring the fish stock to the boil in a pan. Add the prawns, lower the heat and poach the prawns for 2 minutes until they turn pink, then lift them out using a slotted spoon and set aside.

4. Heat the oil in a non-stick frying pan or wok over a high heat Fry the chilies for a few seconds, then add the pepper strips and carrot slices and stir-fry for 1 minute more.

5. Stir the tomato ketchup, vinegar, sugar, stock and 1.5ml/1/4 tsp salt into the pan and cook for 3 minutes more.

6. Add the prawns, cucumber and pineapple and cook for 2 minutes. Add the corn flour paste and cook, stirring constantly, until the sauce thickens. Serve immediately.

Note: A sweet and sour sauce complements tiger prawns perfectly.