cookNigellas Japanese Prawns

2 tbsp saki
1 tsp wasabi paste (1/2 tsp powder)
pinch of salt
squeeze of lime juice
2 tbs water
2 Spring onions
Frozen raw prawns
garlic oil

Mix saki and wasabi in a bowl. Add salt and lime juice, then water.

Heat garlic oil in a pan and snip in spring onions, add frozen prawns. When prawns start to colour, add in the saki and wasab mixi. Finish cooking the prawns.

Eat over an iceberg lettuce salad, or with rice or noodles, scatter with coriander.

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