From firstname.lastname@example.orgSun Sep 15 14:03:51 1996
Date: Sun, 15 Sep 1996 01:47:48 -0700
Subject: Prawns Med.
Prawns Mediterannean (intuitive)
By: Crowkeeper (Cornelius Scarecrow esquire)
This is a recipe (one of my personal favorites) that I learned how to
prepare at the resteraunt/cafe where I formerly worked as cook/chef.
Serving size: 1
Be certain to prepare enough pasta before-hand (preferably fetuccini),
as this takes little time to reach a state of completion.
- 4 prawns (butterflied)
- A handful of scallops (5-6 scallops)
- A handful of cut red bell-pepper (approximately 5-6 strips)
- A handful of shrimp
- Hoi-Sin Sauce
- Oyster sauce
- Olive oil
- White wine
Now, be certain to have the fetuccini on the boil and nearly finished when
First, start with a shallow (very shallow) mirror-glaze of olive oil in
the bottom of a small-medium frying/sauce-pan. And a splash of wine and
toss in the bell peppers. Heat swiftly over high heat until the peppers
are soft,however still endowed with a pleasant crispiness. Next, toss in
the Scallops (be certain that you keep sharp watch that nothing burns)
and heat until no longer translucent, but opaque. this should take
little time. Next, go the prawns. Cook them until a pleasing, delicate
pink, be certain that they retain a certain snap without overcooking.
This is intuitive and requires timing...Practice makes perfect, La!
Lastly, toss in the shrimp and oyster and hoi-sin sauce to taste, the
key phrase being "to taste", be subtle. turn the heat down to low, and
allow to bubble for a mere few seconds, meanwhile, prepare a bed of
hot, piping pasta.
Simply pour over fetuccini and enjoy...