HOT SPICED PRAWNS
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Warm the oil in a large wide saucepan, and throw in the scallions, garlic and ginger.
- Stir everything around vigorously until the onions begin to wilt, and then toss in the prawns, stirring again. Cover the pan and let everything cook for about 5 minutes; then, remove the lid and pour in the sherry. Stir again, then cover the pan until the prawns are cooked through and no longer glassy in the middle. Taste; add a sprinkling of salt if you need it. Pour into a large shallow bowl, making sure you don't lose all the bits of onion, garlic and ginger, and take immediately to the table.
HOT & SPICY BELACAN PRAWNS RECIPE
Steps:
- 1. Pound the dried prawns (presoaked in warm water for half an hour and drained), shallot, bird's eye chillies, red chillies, belacan and curry leaves with a mortar and pestle until fine. Alternatively, all the spices can be blended using blender or food processor with some oil added in. 2. Heat up oil. Sauté the pounded/blended spices mixture, stir-fry briskly over high heat, then turn to mediun low heat until fragrant. When the colour of the spices mixture changed from chilli red to dark brownish-red, add in seasoning and stir well. 3. Place all the prawns in Aluminium foil, pour in the previous sautéed sauce (in Method 2) and wrap up neatly. 4. Bring 100ml water to boil in a clean wok. Place the above prawn parcel in the wok, close lid and simmer for 15 minutes (or until water is dry and Aluminium parcel puffs up). Ready to serve. Source : http://gladyskockhomeculinary.blogspot.com/2009/06/hot-spicy-belacan-prawns.html
SAMBAL BELACAN
For many families in Singapore, a meal is not complete without a generous side of sambal belacan. The highlight of the condiment is belacan, fermented shrimp paste, which lends an aromatic pungency. This popular hot sauce, accented with makrut lime leaf, is slung over noodles, stuffed into fried mackerel, or used as a dip for crispy prawn crackers. This recipe is adapted from food writer Sharon Wee's cookbook, "Growing Up in a Nonya Kitchen." Ms. Wee, who is Peranakan (an ethnic group with mixed Malay, Chinese and European heritage), said in her book that no Peranakan woman "would be worth her salt if she could not concoct this at home."
Provided by Clarissa Wei
Time 10m
Yield Makes about 1/4 cup
Number Of Ingredients 6
Steps:
- Belacan has an intense aroma, so it is best to open a window or turn on the stove's exhaust fan to its highest setting when toasting it. Toast the belacan in a frying pan over medium heat, using the back of a spatula to rub it against the surface of the pan. Stir and continue to toast until it is brittle and lightens in color, about 5 minutes. Remove from the heat and reserve.
- Seed the chiles if you prefer a milder sauce. Finely chop the chiles. Transfer the chiles and makrut lime leaf to a mortar, and grind with a pestle until blended. Stir in the toasted belacan and continue to pound until you obtain a fine, dark paste. If you don't have a mortar and pestle, pulse the ingredients with a small blender or food processor to form a chunky purée. Use a spatula to keep pressing down the paste as you blend to make it smoother.
- Add sugar and salt to taste. Sugar helps tone down the pungency; salt is optional and usually unnecessary. The sauce should be a balance between savory and spicy. Cover and store in the refrigerator for up to 3 days. When ready to serve, squeeze the limes into the sambal and mix well.
SPICY SICHUAN-STYLE PRAWNS
Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish
Provided by Ken Hom
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.
Nutrition Facts : Calories 156 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 20 grams protein, Sodium 1.1 milligram of sodium
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