ULTIMATE CHILI SOY SAUCE WITH WHOLE PRAWNS
ULTIMATE CHILI SOY SAUCE WITH WHOLE PRAWNS
LOW CARB|GLUTEN-FREE|cantonese classic
YIELD: 2-3 servings
PREP TIME: 10 mins
COOK TIME: 15 mins
INGREDIENTS
600g fresh prawns, heads and shells intact
1/2 Tbsp sea salt
1 TBS avocado/organic canola/neutral oil 1TBS organic toasted sesame oil
1 round Asian shallots, minced* (orl banana shallot)
2 cloves garlic, minced*
2 slices ginger, minced*
1 thai red chili, minced* (or more for added heat)
1/2 Tbsp tamari (or organic soy sauce)
TIP: for a fast mince, combine all aromatics, cleaned, peeled and dried, into a mini-food-processor or the bowl of a stick blender and pulse until it becomes a fine mince.
DIRECTIONS
Rinse prawns under fresh water just before cooking, set aside.
Boil a large pot of water to boil, add salted.
While waiting for the water to boil, mince shallots, garlic, ginger and red chili. Set aside.
Heat up a dry pan on medium- high heat, once it's hot, add oils. Ensure all equipment used is dry, to avoid oil from splattering.
Once the oil is hot but not smoking, add minced shallots, garlic, ginger and chili. Lower heat and look for a comfortable sizzle. Mix well and stir only occasionally. This allow all surface to get a chance to brown and crisp up. This level of heat should remain consistent while the aromatic ingredients slowly become brown and crispy. About 3-5 minutes.
Transfer everything carefully into a heat-proof bowl and add tamari. Let cool before tasting, more tamari can be added, to taste.
Once the water is in a heavy rolling boil, add prawns. Stay on high heat and let water come back to full boil, cook until fully pink and cooked through, about 3-5 minutes, depending on size.
Plate prawns whole and garnish with fresh herbs such as cilantro or parsley.
De-shell prawns at the table and dip into the Ultimate chili soy sauce.
Pair with chicken soup, stir-fried vegetables, and brown rice.
