Laura
Arnold
Sara Dobson
CibbuanoSauteed Prawns and Quail Eggs with Lychee, Mango and Papaya
December 31st 2007 22:30
When there's shrimps cooking away on the barbie, I'm never far away.
As you can probably tell, I'm a big fan of prawns and can never quite get enough of them. Whether they're used for stir-fries, in salads or even as a sashimi in Japanese cuisine, I just love them.
This fabulous recipe of prawns, quail eggs, celery and wonderful summer fruits of lychee, mangoes and papaya (paw paw) is simply divine. The combination of textures in this dish makes it a stand-out for me and one that you must try.
Ingredients:
6 Prawns
6 Quail eggs
6 Lychees
1 Papaya
1 Mango
1 stalk of Celery
1 tablespoon of Olive oil
1 tablespoon of cooking wine (dry sherry)
Seasoning:
1/2 teaspoon chicken powder
1/2 teaspoon of Salt
1/2 teaspoon Pepper
Method:
1) Shell poached quail egg and deep fry until golden brown.
2) De-vein prawns, wash and drain.
3) Peel and seed lychee; slice celery and scoop mango into little balls.
4) Slice and seed papaya in half. Scoop papaya from one half of the papaya and set aside the other half.
5) Heat oil in pan and saute celery.
6) Add quail eggs, prawn, lychee meat and wine. Add seasoning and saute until the prawns are almost cooked.
7) Add mango and papaya balls and saute for another minute or so. Dish up on the remaining half of the papaya.
8) Serve hot with rice.
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