World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Patrick Hsu |
My Humble House, Taipei, Taiwan |
Ginger Scallion Prawn with Martell Cognac |
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Serves 1 | |
Ingredients | ||
1 1 tbsp 37.5g 1 4 tbsp 2 tbsp 1 ½ tsp 50ml 2 tsp |
prawn,
shelled with vein removed butter ginger, sliced scallion (37.5g), sliced vegetable oil chicken broth abalone mushroom salt, sugar, chicken essence powder and Maggi sauce (each) Martell Cognac cornstarch, mixed with some cold water |
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1 1 |
Garnish
: scallion, shredded and soaked in cold water capsicum, shredded and soaked in cold water |
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Method
Pre-heat a pan over high heat, then pan-fry the prawns in the butter. Set aside. Stir-fry the ginger and scallion slices in vegetable oil. Add the chicken broth, abalone mushroom, salt, sugar, chicken essence powder and Maggi sauce. Stir-fry all ingredients together, then cover and simmer for 3 minutes. Add the pan-fried prawns and Martell Cognac cover to simmer again for 2 minutes, or until prawn is cooked through. Finally, add cornstarch mixture to thicken the sauce. Serving Set the prawn on a plate and drizzle with some sauce from the pan. Garnish with shredded vegetables and serve. |