We’re counting down to 2017 with a bang and it’s especially important for us as Chinese New Year is also around the corner! We invited Ribena Singapore to partake in our celebrations by entering our Share Food kitchen and together with our talented Share Food home cooks, we've come up with delectable and savoury Chinese New Year dishes using Ribena! You might be thinking that infusing Ribena with savoury dishes is, well, not exactly common! And, it isn't but it was #challengeaccepted for the innovative Share Food home cooks.
Blackcurrant Prawns in Superior Dark Sauce
Preparation Time: 30 mins | Cook Time: 1 hour| Total Time: 1.5 hours
No. of servings: 4
• 500g Big Prawns (500克大虾)
• 1 ½ tbsp Cornflour （1½汤匙蜀粉）
• A pinch of Salt （盐,少许）
• 5 slices Ginger （5片生姜）
• 3 cloves Garlic, minced （3瓣大蒜，切碎）
• 1 bunch of Spring Onion, cut into 2 inches long （1束洋葱，切成2英寸长）
• 1 ½ tbsp Superior Black Soy Sauce （1½汤匙优质黑酱油）
• 2 ½ tbsp Ribena Blackcurrant Cordial （2½汤匙利賓納黑加仑子浓果汁）
• 1 tbsp Cooking Oil （1汤匙油）
• 1 tbsp Sesame Oil （1汤匙麻油)
• 1 tsp Chinese Cooking Wine （1茶匙花雕酒）
• A handful of Spring Onions (葱，切断少许)
• Chili, julienne (红辣椒，切丝)
Cooking Directions 烹煮过程
Step 1: Prepare the Prawn （准备虾）
Use a kitchen scissor, snip off the legs and sharp points on the head. Cut through the shell and remove the veins on the back. Rinse and pat dry the prawns.
Combine salt and cornflour in a mixing bowl. Coat the prawns lightly and set aside.
Step 2: Cook the Prawn （煮虾）
In a frying pan, heat 1 tablespoon Oil at low medium heat. Add in Prawns, pan fry till the colour change to orange. Remove Prawn from the pan and set aside.
In the same frying pan, saute the garlic and ginger until it releases its fragrance. Turn the heat low, pour the prawn into the pan and give it a quick stir. Add in Dark Soy Sauce and Ribena Cordial, stir and coat the prawn evenly. Add salt, if desired. Turn off the heat and stir in the Spring onion, Sesame Oil and Chinese Cooking Wine.
Step 3: Ready to Serve (上菜咯！）
Dish out the prawn and garnish. Serve immediately.
Recipe adapted from Josephine Go，Blogger @ BeyondNorm.
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