I'm beginning to re-think the whole cooking-out-of-a-package thing - I know I'd never be able to make this Sauce for Tomato Garlic Prawns from scratch and have it taste as good. Probably because I don't have yeast extract, disodium 5'-inosinate, and disodium 5'-guanylate in my pantry.
I sauteed a little more than 1/2 a pound of cleaned shrimp (saving the shells for stock, of course) in a bit of canola oil, added the pouch of sauce, and stirred to heat through. Served with rice (topped with Maggi Hot Chilli Sauce, soy sauce and lemon juice) and cucumber-chili salad, it was perfect.
No comments:
Post a Comment