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Unexpected company coming for dinner? Serve this speedy entrˇe with quick-cooking egg noodles and fresh steamed vegetables.
1 pound (about 36 to a pound) large prawns, shelled and deveined
2 teaspoons cornstarch
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons olive or vegetable oil
3 cloves garlic, minced
1 tablespoon minced ginger
4 green onions with tops, thinly sliced
Sauce:
1/2 cup white wine
2 tablespoons catsup
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard or Dijon mustard
1 teaspoon cornstarch
In a medium bowl, toss prawns with cornstarch, sesame oil, salt and pepper. Let stand 15 minutes.
Combine ingredients for sauce in a small bowl.
Heat oil in a sautˇ or frying pan over medium-high heat until hot. Add garlic and ginger; stir-fry for 10 seconds. Add prawns and stir-fry until pink, 2 to 3 minutes. Add green onions and stir once.
Stir sauce before adding to pan. Cook, stirring, until sauce bubbles and thickens. Remove from heat and cover until ready to serve.
Serves 4.
Recipe from Companions at Table: Food to Serve with American-Grown Italian Varietals by Margaret Acton Smith and Barbara J. Braasch. Published by Toyon Hill Press.
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