World Gourmet Summit 2003
Culinary Masterclasses
 
The Cuisine of
Patrick Hsu
My Humble House, Taipei, Taiwan
 
Ginger Scallion Prawn with Martell Cognac

  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
   

1
1		  Garnish :
scallion, shredded and soaked in cold water
capsicum, shredded and soaked in cold water
   
   
   
   
   
   

 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.