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April 27, 2006
The white meat saga
Prawns in coconut sauce
Ingredients
1/2 kg prawns, shelled
1/2 tsp white pepper powder
1/2 tsp coriander powder
1/2 cup oil
2 cups coconut milk
2 green chillies, sliced lengthwise
2 bay leaves
3 cloves
5 black pepper seeds
5 mint leaves
1 tsp salt, or to taste
Coriander for garnishing
Method
In a pan, heat oil and add cloves, black pepper seeds, bay leaves and fry for a minute or so. Add green chillies, salt, mint leaves, coriander powder, white pepper powder, prawns and stir for few minutes on medium heat. Now add coconut milk and cook on low heat for 20 minutes. When the sauce thickens, remove from flame and garnish with coriander leaves. Serve hot with rice or parathas.
Prawns and vegetable stir-fry
Ingredients
1 tsp chilli powder
2 garlic cloves, finely chopped
3 cups mixed vegetables, cut Chinese style for stir-fry
3 tbsp cooking oil
To marinate the prawns
1/2 kg prawns
1/2 tsp salt
1 tbsp lemon juice
To make sauce
1 tbsp cooking oil
1 tsp sugar
1 pinch Chinese salt
1 tbsp tomato ketchup
4 tbsp soya sauce
Salt to taste
1/4 cup water
Method
Clean and de-vein the prawns. Wash thoroughly and drain excess water. Take the prawns in a mixing bowl, add salt and lemon juice, mix well and put aside for 10 minutes.
In a small mixing bowl, add all the ingredients for the sauce and mix well. Put aside. Now, heat oil in a wok on a high flame. Add the chopped garlic and mixed vegetables. Fry on high flame for a couple of minutes or until the vegetables are slightly cooked.
In another wok, heat a little oil and fry the prawns for five minutes. Add the sauce and pepper powder and cook for five more minutes. Add all the fried vegetables, mix and fry on high flame for a couple of minutes more. Serve hot.
Hot and sour prawns with macaroni
Ingredients
1/2 kg large prawns
1/2 tsp roasted cumin seed powder
1/2 tsp black pepper powder
1/2 tsp salt
1 cup coconut milk
1 cup macaroni, boiled
1 tbsp sugar
1 tbsp lime juice
1 tsp garlic/ginger paste
1 tbsp oil
2 tsp tamarind pulp
2 tbsp soya sauce
3 green chillies, de-seeded and finely sliced
3 tbsp fried onion paste
Method
Shell and de-vein the prawns. Heat oil in a deep pan, add garlic/ginger paste, cumin seed powder, fried onion paste and coconut milk, and stir over medium heat till it starts to boil. Add the prawns and let them simmer for five minutes. Add the tamarind pulp, soya sauce, sugar, chillies, black pepper powder, salt, lime juice and macaroni.
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