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Chefs Anne and David Gingrass Makes appetizers for four Ingredients 1/2 cups Fish sauce 3/4 cups Soy sauce 1 cups Water 2 oz. Sesame oil 3 cloves Garlic, minced finely 1/4 each Jalapeno, seed included and minced finely 2 Tbls. Sugar 2 lbs. Live spot prawns 1 bunch Cilantro Preparation Combine the first seven ingredients in a bowl and mix to dissolve the sugar. This mixture is great for steaming most any type of seafood and will keep in the refrigerator for at least one week. Fill a Asian style steamer with water and bring to a boil. Place the spot prawns on a deep plate and place into the steamer. Ladle about one cup of the sauce over the prawns and replace the top on the steamer. Steam for five to eight minutes then remove and divide the prawns onto four plates. Ladle the cooking liquid over each plate and garnish with cilantro sprigs. |
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