Thai Prawn Sticks

By Greg Flores, Chef
Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executinve Chef at Bethany College, Greg is now back in Los Gatos as one of the chefs at Three Degrees in The Toll House Hotel.

The fruitiness and floral aromas of the BARGETTO Gewurztraminer counter and compliment the spiciness of this dish.

Ingredients:
20 large prawn, peeled and deveined
20 skewers (at least 8 inches)
1/4 cup canola oil
1 t. ginger, minced
1 t. garlic, minced
1/4 cup Monterey County Gewurztraminer
1– 15 ounce can clam juice
1/4 cup Mae Ploy sweet Thai chili sauce

Procedure:
1.Skewer prawn from tail to head, so that it’s straight.
2. Heat canola oil in a large sauté pan over medium high heat.
3. Sauté prawns for 3 minutes per side or until cooked through and place on a paper towel.
4. Lower heat to medium, add ginger and garlic and sauté for 2 minutes.
5. Deglaze with BARGETTO Gewurztraminer.
6. Add clam juice and sweet Thai chili sauce.
7. Cook for an additional 5 minutes; stirring frequently.
8. Pour sauce over prawns or serve as a dipping sauce.

Serves 4 as a first course or more as an appetizer.