Centre Travel

20 large raw prawns, shell on For the Marinade 30 ml sunflower oil 45 ml runny honey 5 cm piece fresh root ginger, peeled and finely shredded 2 garlic cloves, crushed 30 ml soy sauce 60 ml dry sherry Put the prawns into a non-metallic dish. Mix together the marinade and pour over prawns. Toss to coat, cover and put in fridge for about 2 hours. Take prawns out of the marinade. Heat wok over a high heat. Add prawns and stir-fry for 3 - 5 minutes until slightly blackened and crisp ( they will turn pink when cooked) Pour in the marinade and about 30 ml cold water. Remove the prawns. Bring the marinade to a boil and let bubble for 1 min. Serve prawns with a rocket leaf salad, drizzle over the hot marinade and serve. Serves 4

"Seafood Starter- Salad 1/2 lettuce, washed and shredded 4 tablespoons mayonnaise 3 tablespoon tomato ketchup 2 tablespoons natural yogurt Squeeze of lemon juice dash of Worcestershire sauce 4 ounces peeled prawns 5 ounces crabmeat, flaked Half fill 4 small dishes or glasses with lettuce Mix together yogurt, mayonnaise, ketchup, lemon juice and Worcestershire sauce. Season to taste. Add prawns and the crab to the dressing. Mix well. Spoon the mixture over the lettuce and serve. ----- CentreTravel https://centretravel.blogspot.com Disclaimer: “CentreTravel assumes no responsibility or liability for any errors or omissions in the content of this page. The information contained in this site is provided on an “as is” basis with no guarantees of completeness, accuracy, usefulness or timeliness…” Disclaimer: “This post contains copyrighted material the use of which has not always been specifically authorized by the copyright owner.” " "Seafood Starter- ...