Held a farewell dinner in my home for a young friend last evening together with several other close friends. The menu: Butter Prawns, Braised XO Chicken, Fish Fillets in Spicy Passionfruit Sauce, Sweet & Sour Pork Ribs, Stir-fry Wing Beans and Curry Vegetables.
An Asian meal is not complete without seafood included, especially fish and prawns (also known as shrimps).
Prawns are easy to prepare and can be done in many ways – boiled, steamed, grilled, sautéed, baked or deep-fried. Cooking the prawns intact with the shells on will give a stronger and tastier flavour.
This recipe is one of my favourite ways to prepare this delicious crustacean :
(A) 1kg large prawns
– wash and remove feelers & legs
– season with 2 tablespoon light soya sauce and ½ tablespoon sugar
– leave aside for 10 mins
(B) 80gm butter
8 garlic cloves (minced)
2” knob of ginger (minced)
2 stalk lemongrass (cut into shorter length & crushed)
A bunch of curry leaves (remove stalks)
2 red chillies (sliced)
½ tablespoon black pepper
(D) 400ml low-fat milk (can be substituted with stock or water)
1. Heat pan and melt (B).
2. Add (C) and fry till fragrant.
3. Toss in (A) and stir-fry until prawns turn pink.
4. Add (D) and continue to stir-fry. Adjust taste accordingly with some light soya sauce if necessary. Cover pan & leave prawns to simmer in the sauce until almost dry.
5. Serve warm with rice.