Greg's Chili prawn
sous vide
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This is an adaptation of a recipe entitled “Sauteed Shrimp with Hot Sauce” in Pei Mei's Chinese cookbook, volume 1.


quantity       ingredient       step
250 g       raw prawns       1
40 ml       rice wine       1
20 ml       vodka       1
20 g       spring onions       2
10 g       garlic       2
5 g       ginger       2
2 g       cornflour       3
50 g       chicken broth       3
3 g       salt       3
10 g       chili paste       3


  1. Cook the prawns sous vide at 43° for 30 minutes or so.
  2. Finely chop spring onions, garlic and ginger. Fry onions a little, add garlic and ginger. Fry until soft.
  3. Add cornflour, salt and chili paste to broth, mix well and pour over the fried mixture. Bring to the boil. Add prawns and serve.

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