STEAMED SPOT PRAWNS SERVED WITH SPICY SOY SAUCE

My Cellar

Serves 4 as an appetizer

1 tbsp (15 ml) finely minced ginger

1 tbsp (15 ml) finely minced green onion

1 tbsp (15 ml) chopped fresh cilantro

2 serrano chilies, thinly sliced, divided

2 tbsp (30 ml) vegetable oil

1 tbsp (15 ml) Chinese chili oil

2 tbsp (30 ml) light soy sauce

1 tbsp (15 ml) water

½ tsp (2.5 ml) sugar

¼ tsp (1 ml) balsamic vinegar

1 lb (500 g) fresh, whole BC spot prawns

3 slices ginger

2 green onions, whole

1½ tbsp (22 ml) salt

2 tbsp (30 ml) Chinese Shaoxing cooking wine

To make dipping sauce, in a small saucepan, add minced ginger, minced green onion, cilantro, 1 thinly sliced serrano chili, vegetable oil, chili oil, light soy sauce, water, sugar and balsamic vinegar. Heat until simmering and stir to mix. Remove and allow to cool.
With a pair of sharp kitchen scissors, trim sharp barbs from prawns’ heads, clean and rinse under cold water. Set aside.
In a medium stockpot, add 5 cups (1.25 L) water, ginger slices, whole green onions, salt, remaining serrano chili slices and Shaoxing cooking wine. Bring mixture to a boil. Add prawns and stir slowly. Cover and cook until pink, about 2 minutes. Platter and serve with dipping sauce.