By Stephen Wong. Chef Robert Belcham, famous for his Spot Prawn Boil at Refuel (Saturdays during the month of May) taught me his simple secret to some of the most succulent prawns ever: Just pour boiling water over a single layer of prawns in a roasting pan until covered. Wait 5 minutes, peel and enjoy.
INGREDIENTS:
1 lb. Spot Prawns
4 slices ginger
1 scallion, whole, smashed
1/2 Tbsp salt
2 Litres water
SAUCE:
2 Tbsp high quality soya sauce
2 Tbsp water or unsalted chicken stock
pinch sugar
1 serrano chili pepper, thinly sliced
1 tsp sesame oil
INSTRUCTIONS:
In a large saucepan, over high heat, bring salt and water to a boil. Add scallion and ginger and boil for a minute. Add prawns and return to a boil, cover and steep for 2 to 3 minutes. Strain and serve immediately with dipping sauce.
In a small bowl, combine all sauce ingredients. Taste for seasoning. Dilute with water or stock if too salty. Cover and heat in microwave oven for 1 minute to warm and combine flavours. Serve with cooked prawns.
(Serves 4 as an appetizer or 2 as a main course portion)
