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Seafood Stuffed Prawns Recipe

Ingredients

2 pounds fresh ginger root, peeled

1/2 cup vegetable oil

1 1/2 tablespoons white vinegar

3 tablespoons white sugar

1 tablespoon distilled white vinegar

1 teaspoon white wine

1 teaspoon white sugar

1 teaspoon fish sauce

3 cloves garlic, crushed

1 tablespoon olive oil

1 carrot, shredded

1 onion, diced

10 green onions, chopped

2 small slivered almonds, toasted

8 medium slivered almonds

1 1/2 cups white wine

1 1/2 tablespoons lemon juice (optional)

1 tablespoon olive oil

1/3 cup white vinegar

1 (20 ounce) can sliced mushrooms, drained

1 teaspoon grated lemon zest

1/2 teaspoon lemon zest

1 teaspoon kirsch

1 cup anchovies

2 cloves garlic, minced

Directions

Place ginger root in a small saucepan and boil lightly.

Place soaked rice in a medium saucepan; cover and bring to a boil over medium heat. Minutely stir in the oil and vinegar and boil for 2 minutes. Stir in white wine and lemon juice. Reduce heat to low and simmer for 2 minutes; pour over rice. Stir in lemon zest, lemon zest and lemon zest. Cover, reduce heat to low and simmer an additional 5 minutes.

Add anchovies and garlic to rice mixture; mix well. Pour over rice mixture. Cover and simmer an additional 20 minutes.