Being a food lover myself, I always try new dishes so I can savor the taste and maybe re-create them, or come up with my own version. I can often tell just by tasting what ingredients or condiments were used in a dish, and how I can probably make it taste better.
In my book, prawns or shrimps are the easiest to cook, as they are probably the most versatile of all seafood. They have also inspired me to create a number of dishes that have delighted my friends and family.
One of my most memorable shrimp stories happened a few years ago, when I attended a wedding and brought with me a large platter of my Prawns in XO Sauce as gift. It was a most peculiar wedding gift, but it was very much appreciated and according to the groom, was as memorable as the wedding itself! I am happy to share the recipe for that here.
Another recipe I am sharing was created out of boredom. Whenever I get too stressed, I pour out my tensions by cooking. This exercise has led me to whip up my Prawns in Garlic and Butter, a recipe that differs from the Chinese style where fried garlic is used. I found out that the mixture of fresh garlic and butter creates a creamy spicy coat that permeates the prawn’s flesh, making it really tasty.
Another recipe is for a Thai-inspired salad, Minty Prawn and Veggie Salad. This is perfect as appetizer or as a side dish.
Prawns in XO Sauce
Ingredients:
· 1 lb. tiger prawns
· 4 shallots, sliced
· 1 head garlic, minced
· XO sauce
· salt and pepper to taste
· Tabasco sauce
· coriander leaves
· spring onion, chopped for garnishing
· dash of soy sauce
· oil for frying
· cornstarch for coating
Procedure:
1. Wash and clean prawns. Using a sharp kitchen scissors, cut the back of prawn shell through the flesh from below the head and remove the black vein.
2. Heat enough oil to fry prawns. Dredge each prawn in cornstarch and fry in very hot oil. It will only take about a minute, when the prawns turn pink, remove and set aside.
3. Using some of the oil from frying prawns, stir fry shallots and garlic till lightly brown, add chilies and XO sauce. Add prawns and stir through till all the prawns are coated with the sauce. Transfer in a serving platter and garnish with spring onions and coriander.
Prawns in Garlic and Butter
Ingredients:
· tiger prawns or shrimps
· garlic, crushed or minced
· a knob of butter
· chopped red chili
· salt and pepper to taste
· Sprite or 7up
Procedure:
1. Wash and clean prawns, cut the back of the shell through the flesh and remove veins under running tap water.
2. In a pan, combine all ingredients and cook in high heat for about 5 minutes. When the prawns turn pink in color, stir through till the sauce thickens and are absorbed by the prawns.
Minty Prawn-Veggie Salad
Ingredients:
· prawns, peeled and boiled
· fresh mint leaves
· carrot, grated
· cucumber, grated
· shredded cabbage
· fried shallots
For the dressing:
· fish sauce
· finely chopped lemongrass
· finely minced garlic
· fresh lime juice
· sweet chili sauce
· finely chopped red and green chilies, seeds removed
· palm sugar
Procedure:
1. Combine all ingredients in a jar, cover and shake until all ingredients are thoroughly mixed.
2. In a large salad bowl, toss all the vegetables and combine dressing.
3. Transfer in a serving dish and arrange pre cooked prawns on top. Garnish with fried shallots and a few more mint leaves.
