Ginger - Part 1.
Refreshing and tangy.
Ingredients (serves 4):
3 tbsp sugar
1 tbsp salt
4 tbsp rice wine vinegar
1 piece 2.5cm fresh ginger, peeled and sliced
20 prawns, peeled, deveined and boiled
100ml ponzu
Method:
1. Mix the sugar, salt and rice wine vinegar in a small pot. Bring to a boil over medium heat until the sugar and salt are dissolved.
2. Place the ginger in a bowl and pour the boiling mixture over. Cover the bowl with cling wrap for 30 minutes.
3. Remove the cling wrap and leave the bowl in the fridge for 1 hour.
4. Set the prawns on a plate and arrange the pickled ginger around it. Serve with the ponzu sauce in a saucer to dip.
Tips:
Ponzu is a sweet, sour and salty Japanese sauce available at Cold Storage and Japanese supermarkets.
Recipe source: Simply Her magazine (Oct 2008)
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