I often don't bother to peel it if I'm adding it straight to a dish. I just grate it using a microplane. In fact, that is what I did for the recipe here.
Recipe Gingered Prawns with Orange Rapture Sauce and Linguine
- Thread starter Morning Glory
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Microplane: I feel a Review coming on...
Yorky
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I have used one of those before. Forming the David's Isopon after filling the dents in my old Cortina (1971).
They double as 'hard skin on feet' scrapers, too.
That just sounds so wrong.
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Yorky
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Yorky
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I've posted what I did with the ginger root in the thread here: https://www.cookingbites.com/threads/ginger-root.8523/
Yorky
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Right, we now have the prawns (780 gm of quite large prawns - about 20 - Bht 275.00 (US$ 9.00)).
[The plate is 225 mm diameter]
Tomatoes, red but very fresh.
Ginger.
Fusilli pasta (only one available).
and "poor man's saffron".
So I'm ready to go tomorrow.
Hot doggerty dogs this evening.
[The plate is 225 mm diameter]
Tomatoes, red but very fresh.
Ginger.
Fusilli pasta (only one available).
and "poor man's saffron".
So I'm ready to go tomorrow.
Hot doggerty dogs this evening.
Yorky
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Not much colour in raw peeled prawns. That image could almost have been black and white.
Yorky
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@morning glory: 5 minutes sounds a long time to be frying prawns. Do they not get a bit tough?
Probably. I should have said 'for a few minutes until they turn pink and char'.