|It’s a real advantage to have great cooks around you at party time. Everything gets done in a jiffy and all we have to do is wait for the guests to arrive. In our house too many cooks do not spoil the broth, they merely enhance it. We had guests last week and so each of us took on one dish. The result was a meal fit for a king.
1 kg prawns, shelled, deveined, washed and drained – retaining the tails; 1 1/2 bulb of garlic, minced; 1 inch piece ginger minced; a small bunch of spring onions, cut very fine; chilli flakes to taste (depends on how spicy you want it); 1/2 tsp pepper corns, crushed coarsely ; 1 cup chicken stock; coriander leaves to garnish; 1/2 cup cream; salt to taste and 2 tbsp oil.
Heat oil in a non stick wok. When very hot saute the garlic and ginger till golden brown. Throw in the spring onions and stir for a minute. Add the prawns and fry on high heat until they change colour. Lower heat and add the pepper powder, chilli flakes to taste and the stock. Cover and cook till the stock is reduced to half the quantity. Add the cream, salt to taste, mix well and remove from fire. Serve as an accompaniment to the main course or as a soup. The flavour is amazing and and it tastes as good as it looks.