Saturday, August 14, 2010
Here's the sushi plate I made a couple of week ago, in use with my tornado prawns, brown rice, salad and a slice of orange. The plate's better purposed as a sushi plate. There's no foot or lip to the plate; it lies flat on the table. Any serving with a sauce might have a tendency to run off the edge. But these plates stack very nicely in the cupboard and at 8.25 inches square, don't take up much room.
I know I posted this recipe some time ago, but it is so good I thought I'd re post with more photos for those who didn't see it. I changed the ingredients slightly by leaving out the mushrooms and celery, but it's just as good. Start the brown rice first and then prepare and cook the tornado prawn ingredients.
Saute garlic and fresh chopped ginger in a tablespoon of butter. Then add the prawns and saute on medium high for one minute on each side till they just turn pink, then add the sliced peppers and capers, cook for one minute and then add a cup of coconut milk and cook till a fork inserted comes out easily. Serve immediately with the rice.
Later I asked Gary if he wanted a second helping? Of course he said yes. He was wondering why I offered ever so politely to serve him, when I whisked the plate away to take another photo. I could hear him in the kitchen saying, where's my seconds, and oh gee, let me guess, you must be taking more photos of food.
A little open space around the food enhances the look of the plate. This plate is the one I used painter's tape as a resist and used two different glazes. Don't leave out the fresh ginger and capers, those two opposing flavors really make this dish sing to the palate.