Ingredients
600 grams prawns
300 grams rice sheet jelly
Sauce A:
20 grams mayonnaise
Sauce B:
10 grams mustard
1 tbsp soy sauce
Sauce C:
5 grams diced garlic
1 tbsp thick soy sauce
1/2 tbsp sugar
1/4 tbsp vinegar
1 tbsp sesame oil
1 tbsp boiled water
Sauce D:
1 tbsp each diced scallion
ginger and garlic
1 tbsp sesame paste
1 tbsp thick soy sauce
1/2 tbsp wild pepper powder
1/2 tbsp sugar
1 tbsp sesame oil
1/2 tbsp chili oil
Devein prawns. Cook in water with 1tbsp scallion, and 1 slice of ginger until 1 tbsp salt done. Rinse prawns in cold water to retain pinkness. Shell.
Cut the rice sheet jelly into 1 cm-wide sections, and scald. Mix with 1 tbsp. sesame oil. Leave to cool.
Slice the prawns and dish up on the sheetjelly (plum blossom). Put the 4 sauces into separate bowls and arrange around the main (prawn) dish.
