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4
Medium
By Ken Hom
Published 1989
Except for the spices and sauce, which may of course he varied to suit one’s taste, this is a truly cosmopolitan dish: prawns and chicken livers are universally appreciated. The notion of combining them is perhaps a novelty hut, as this recipe proves, it is an idea whose time was long overdue. Although each food has its own rich and distinct taste, the two blend congenially when appropriately seasoned and properly introduced to the right sauce. The blends and contrasts of the tastes and tex
