Gin-Gingered Prawns

My mom used to make Gin-Gingered Prawns and I now make them for Scott. He’s another fan of this dish. It’s easy to make and can either be made as an appetizer as the recipe suggests, or for dinner. Just plan on more prawns per person if you are serving them for dinner. For dinner, we serve the prawns with a little bit of rice and a side salad.

Gin-Gingered Prawns

4 to 5 tablespoons butter

2/3 cup green onions, finely chopped (I use one leek, thinly sliced)

36 medium-sized raw prawns, thawed and peeled

3 tablespoons pickled Japanese ginger, well drained and chopped

1/4 cup gin

1 baguette, thinly sliced and warmed (we serve with rice instead of bread)

Melt the butter in a large fry pan. Add the onions and sauté briefly. Add the prawns and sauté 2 minutes more. Add the ginger and gin and continue to cook for a minute or two longer, just until the prawns are opaque. Do not overcook or they will be tough. Put into a serving dish, drizzle with sauce from the pan and serve. Pass the warmed bread for dipping into the sauce.

Credit: Diane Clement

Sweet Notes: Be sure to use pickled ginger and not fresh ginger. The pairing of the pickled ginger with gin is the key.

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