Ingredients:
Prawns – 500 gms, deveined
Seafood Marinade – 1 1/2 tblsp
Cornflour – 1 1/2 tsp
Sesame Oil – 1/2 tsp
Salt – a pinch
Soda Bicarbonate – a pinch
Sugar – a pinch
Ginger – 3 slices
Sherry – 2 tsp
Cauliflower Florets – 200 gms
Oil
For the Sauce:
Chicken Stock – 1 1/2 tblsp
Water – 1/4 cup
Sherry – 1 tsp
Salt as per taste
Pepper as per taste
Sesame Oil – 1/2 tsp
Cornflour – 1/2 tsp
For the Seafood Marinade:
Sherry – 1/2 cup
Sugar – 3 tsp
Ginger – 2 tblsp, grated
Salt as per taste
White Pepper as per taste
Method:
1. To make the seafood marinade, mix all the ingredients in a screw-top jar.
2. Refrigerate until required.
3. Coat the prawns with the marinade.
4. Dust them with cornflour and keep aside for 15 minutes.
5. Mix the ingredients for sauce.
6. Boil the cauliflower, adding just enough water to cover the florets.
7. Add the ginger, salt, sugar, soda bicarb and sherry.
8. Drain after 3 minutes.
9. Deep fry the prawns for 2 minutes in very hot oil.
10. Remove and drain off oil, leaveing just 2 tsp of oil in the pan.
11. Add the sauce and allow it to boil and thicken.
12. Add the prawns and cauliflower.
13. Sprinkle sesame oil over them.
14. Pile the prawns in the centre of a serving dish.
15. Arranage the cauliflower florets around them.
16. Garnish as desired and Serve.
