PUBLISHED: 5:24 PM on Wednesday, May 30, 2007
Recipe of the WEEK
Double Ginger Southeast Alaska Prawns

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.