with Apricot-Cilantro Sauce
Yield: 16 prawns
Prep Time: 20 minutes
Cook Time: 5- 8 minutes
Wine Suggestion: Eroica Riesling, Columbia Valley Gewürztraminer, Cold Creek Vineyard Riesling, Columbia Valley Riesling
16 Alaskan spot prawns or other good-quality prawns
Olive oil
Apricot-Cilantro sauce, recipe follows
Place large saute over medium-high heat; drizzle in oil. Saute prawns until done. Pour in Apricot sauce; stir to coat well. Serve hot.
1 8-oz. jar of good quality apricot preserves
1 Tbs. grated fresh ginger
½ c. soy sauce
Juice of l lime
1-1/2 tsp. sambol oeleck or chili paste
2 Tbs. chopped cilantro
Puree all ingredients except cilantro in work bowl of food processor; process to combine. Tansfer to a bowl and set aside.
Just before using, stir in chopped cilantro.
Note: Apricot sauce can be made up to two weeks in advance, but don't add fresh cilantro until serving.
