3 T. pickled ginger, finely chopped
2 T. lemon juice
1 T. cooking oil
1 T. sesame oil
1 T. sugar
2 tsp. grated gingerroot
½ tsp. salt
1 lb. medium prawns, peeled
1 8 oz. can whole water chestnuts, drained and halved
18 fresh peapods
Small wooden skewers
In a quart-size zip-lock bag, combine marinade ingredients; add prawns and water chestnuts; refrigerate for 2 hours, massage bag occasionally.
In a medium sauce pan, bring enough water to boil to cover pea pods; add peapods and cook for 1 minute; remove from boiling water and submerge immediately in an ice bath to stop cooking.
Drain marinated prawns and chestnuts; thread shrimp, chestnuts, and peapods on skewers. Serves 12.
This week at Chez Alaska Cooking School
Wednesday, May 30 ~ 2 p.m.Seafood SafariInstructor: Derrick Snyder
Thursday, May 31 ~ 10 a.m.Seafood SafariInstructor: Derrick Snyder
Friday, June 1 ~ 2 p.m.Halibut FilletsInstructor: Heather Sincic
Saturday, June 2 ~ 9 a.m.Sourdough DessertsInstructor: Gretchen Pence
Monday, June 4 ~ 11 a.m.Alaskan Cooks CajunInstructor: Gerry Donohoe
Tuesday, June 5 ~ 10:30 a.m.Wild Alaska Salmon with an Asian Twist Instructor: Sharon Barton
All classes are 3 hours.