Taking the advice of our dear friend Anand, we decided that tonight’s meal would be culturally significant marrying Asian cuisine and the Grill! Tonight was a first for us as well using the new cast iron wok that Roman purchased at a fire sale a few months back. The recipe that we chose tonight was a classic Singaporean/Malay dish simply called BBQ Prawn. With a tweak or two, we came up with the following recipe:
Ingredients:
850 grams raw prawns, cleaned, unpeeled and keep the heads on….all the flavour comes from the wee prawn noggins!
3 teaspoons cornflour
1.5 teaspoon salt
2 egg whites
2 teaspoon curry powder
Vegetable oil for the wok
1 large onion
1/2 teaspoon sugar
3 teaspoons chili paste (only had mild in the house…) but if you want some heat, add a few red chili peppers!
5 tablespoons heavy cream
1/2 yellow capsicum, sliced
Directions:
Put cornflour, salt and unbeaten egg white into a bowl, mix well. Add prawns, mix well and allow to stand for 1 hour.
Heat vegetable oil in a wok on the grill over high heat. Add prawns and fry quickly for 2 minutes or until prawns are just cooked. Remove from pan.
Put some more vegetable oil in the wok and add the onion, saute for 2 minutes. Add curry powder and sugar, stir for 1 minute. Return prawns to the pan and stir for 1 minute. Add chili paste and cream, bring to the boil, then try to simmer for 1 minute, stirring constantly. Add yellow capsicum (pepper.) Remove from heat.
We served this with left over brown/chicken rice and a couple of cold beers! Even after washing our hands three of four times (with soap), the smell of the curry and chili permeates! A delicious recipe that took very little time to prepare and even less time to cook. This one’s for you Anand!
R&H
biggreenasianegg 大绿蛋 