DUBLIN BAY PRAWNS

Sauce
4 teaspoons dark brown sugar
½ teaspoon black pepper
¼ teaspoon salt
½ teaspoon ground ginger
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
8 fl.oz dry white wine
1 garlic clove finely chopped
3 teaspoons cornflower
Prawns
2 lb Dublin bay prawns, shelled
¼ teaspoon cayenne pepper
3 tablespoons olive oil
1 red pepper, coarsely chopped
8 oz long grain rice
19 fl.oz water

To make the sauce, in a medium sized saucepan combine the sugar, black pepper, salt, ginger, soy sauce, Worcestershire sauce, wine and garlic. Mix thoroughly.

Place the pan over a high heat and bring the sauce to the boil. Reduce the heat, cover the pan and simmer for 20 minutes.

Remove the pan from the heat and stir in cornflower. Return to heat and bring mixture to the boil. Reduce the heat to low and simmer for a further 5 minutes until the sauce thickens. Remove from heat and set aside.

To cook the rice. Put water in a saucepan add the rice and half a teaspoon of salt and bring to boil. Cover the pan and reduce the heat to low and simmer for 15 minutes or until all the water has been absorbed. Transfer the rice to a warm serving dish and keep warm.

Meanwhile sprinkle the prawns with cayenne pepper. In a frying pan heat the oil over a moderate heat, add the prawns and red pepper and cook turning frequently for 10 minutes.

While the prawns are cooking reheat the sauce, stirring occasionally over a low heat.

Arrange the prawns on top of the rice and pour the hot sauce over them. Serve immediately.