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BARGETTO Wine Recipes
CHAUCER'S Wine Recipes
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Thai Prawn Sticks |
INGREDIENTS
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20 large prawn, peeled and deveined
- 20 skewers (at least 8 inches)
- 1/4 cup canola oil
- 1 t. ginger, minced
- 1 t. garlic, minced
- 1/4 cup Monterey County Gewurztraminer *
- 1– 15 ounce can clam juice
- 1/4 cup Mae Ploy sweet Thai chili sauce
*The fruitiness and floral aromas of the BARGETTO Gewurztraminer counter and compliment the spiciness of this dish. |
DIRECTIONS
yield: serves 4
- Skewer prawn from tail to head, so that it's straight.
- Heat canola oil in a large sauté pan over medium high heat.
- Sauté prawns for 3 minutes per side or until cooked through and place on a paper towel.
- Lower heat to medium, add ginger and garlic and sauté for 2 minutes.
- Deglaze with BARGETTO Gewurztraminer.
- Add clam juice and sweet Thai chili sauce.
- Cook for an additional 5 minutes; stirring frequently.
- Pour sauce over prawns or serve as a dipping sauce.
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