makes 3 servings
1 lb. jumbo prawns (peeled and deveined)
1 can ginger ale
3 cloves garlic finely diced
1 thumb size ginger finely diced
2 tbsp. soy sauce
1/2 tbsp. cooking sake
2 tbsp garlic chili sauce (to taste)
1 tbsp. canola oil
2 tsp potato starch
2 tbsp water room temp.
prep time: 40 mins.
cook time: 10 mins.
place prawns, ginger ale, garlic, ginger, soy sauce, cooking sake, and garlic chili sauce in a medium size tupperware and cover with lid. marinate to 30-40 mins. mixing around every 10 mins.
at this time you can mix the potato starch and water in a small bowl and set aside.
you'll need a grill pan, and an 8"-10" omelette pan. separate the shrimp out of the marinade, and put on a plate. keep marinade, and set aside. heat the grill pan to med-high heat, and drizzle canola oil into the pan. when the pan is heated place the shrimp side down, and cook for 2 mins.
heat up the omelette pan and pour the marinade in and start to reduce on med-high heat while the shrimp are grilling.
when the 2 mins. are up turn the shrimp to the other side and cook for 2 more mins. after the shrimp are done then remove from the pan and set aside. when the marinade has reduced to a little less than half (about 5 mins.) then place the potato starch mixture in the reduced marinade, and mix together. the potato starch will start the thicken the sauce. after the sauce is mixed together with the potato starch (about 2 min.) then place shrimp in the pan with the marinade and mix together for about 1-2 mins.
serve on a plate, and have with greens of your choice.