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Asian style Prawn Omelette

Eggs February 17, 2017 Comments: 12

This was not a recipe I really planned on posting on the blog. But I made it for lunch yesterday and it turned out so delicious and made me so happy that I thought I must put it up for all those lonely souls who work from home and find lunch a boring affair.

My lonely lunch sob stories periodically makes its appearance on my social media channels and I realised that there are many out there who work from home, freelancers, homemakers etc….who feel the same way. Lunch is often a hurried, last-minute-put-together, whatever-in-the-fridge, leftovers on a plate at least most of the days.

While I do enjoy the creativity involved in re-inventing leftovers, there are days when I want to make something nice and delicious, just for myself. And then, sit down for the meal perhaps with a good television programme or book in hand. A few minutes grabbed all to myself, from an otherwise maddening multitasking superwoman day. Or to make up for some real human contact…

This recipe is adapted from the Chin Chin cookbook; remember the one I won for the Bank of Melbourne’s #socialfeeds competition. The book’s a dream for those who love Asian flavours; so full of stunning recipes. I have cooked quite a bit from it including this mean Massaman Curry and this refreshing Bellini.

And now this insanely delicious Prawn Omelette!

Ingredients:

½ cup sriracha
2 tbsp oyster sauce
2 medium garlic cloves; grated
5-6 king prawns; deshelled, deveined and chopped into small pieces
1 tbsp vegetable oil
3 eggs
¼ tsp Chinese five spice (optional)
Salt, to season
Bean sprouts, a handful
2 sprigs fresh coriander leaves
½ tbsp ginger juliennes
1 tbsp fried shallots

Method:

To make the dressing, mix the sriracha, oyster sauce and grated garlic in a bowl and keep aside.
Whisk the eggs well with a pinch of salt. Add the chopped prawns and Chinese five spice and beat well again.
Heat oil in a flat pan and pour in the egg mixture. Allow to cook well on one side before flipping over; cook on the other side till done. Roll the omelette and remove to a plate.
Garnish with bean sprouts, coriander leaves, ginger, fried shallots and drizzled generously with the dressing.

Chilli Prawn Fried Rice

Mains, Prawns/Shrimp, Rice, Seafood December 13, 2016 Comments: 9

My love for markets is legendary, especially the local one in my suburb (Dandenong) which I would have mentioned on my blog at least a million times.

Looking back, I think it’s destiny that bought us to this suburb. Amidst all the confusion, loneliness and that strange feeling of newness in a foreign country, it was the local market here that was my refuge. The smell, sights and sounds always reminded me of home because I would get every single ingredient that I needed for my style of cooking which means a lot when you are so far from home. And it’s true that food opens doors where none exists. And for me that door was this blog…..

These days, I don’t visit the market as often as I used to but I am still there at least once every fortnight. It’s my space to get inspired and to re-ignite the creativity and passion I have for food. All the beautiful, fresh produce gives me such a buzz and there are so many ideas that pop into my mind after a trip like this.

And with Christmas almost here, markets are just brimming with such amazing produce and I simply couldn’t go past the seafood section. I had to come back with some fresh Australian raw prawns; don’t waste your hard earned money buying prawns from other countries when you can get some amazingly fresh and delicious prawns caught right here in Australia. Believe me, it’s totally worth those few extra dollars.

After all the shopping, I was only in the mind for a one pot dish and nothing elaborate. And this delicious Indo Chinese style prawn fried rice is what came to mind.

The Indo Chinese style fried rice is quite different from the traditional Chinese version. It’s a lot more fried where the grains of rice are separate unlike the sticky original version. I wanted a bit of a spice kick and used long dry red chillies for smoky hot undertones.

To get the flavour from the dry red chillies, add it to the cold oil and then heat on low flame. Toss in the prawns with a handful of different vegetables along with perfectly cooked rice and finish off with a dash of soy and tomato chilli sauce.

Ingredients:

400gms long grained rice
500gms medium sized prawns; deshelled and deveined
1 large carrot; julienned

This post is bought to you in association with Supreme Seafood so the complete recipe can be found here.

Mexican Prawn Tacos with Mango Salsa

Mains, Prawns/Shrimp, Seafood August 9, 2016 Comments: 13

Looking at the title, are you wondering where the hell did I find ripe mangoes?

This recipe was developed for a client a while ago when mangoes were in season but I somehow never got around to sharing it with you guys. And since we are moving homes this week, I thought of making these tacos again since I had some leftover prawns in the freezer. That’s when it struck me that I haven’t shared these awesome tacos with you, so here we go – Mexican Prawn Tacos with Mango Salsa.

The star of these tacos is ofcourse the prawns that has been cooked in a rich Mexican style tomato sauce with oodles of flavour. All the ingredients are pantry and refrigerator staples, nothing fancy at all. Just get your hands on fresh local prawns and the job is done. Any type of salsa may be used; the mango salsa was a delicious addition because of the sweetness which balanced out the spice kick from the paprika in the prawns.

Not going to keep you longer with small talk today…I am plainly tired from all the packing, cleaning and scrubbing going on so I promise we will talk more when I have finished with all the moving stuff.

And if you love tacos, then you need to check out this one too.

Ingredients:

For the prawns:

300 gms large prawns; deshelled and deveined
2-3 tbsp olive oil
1 small red onion; finely chopped

For full recipe, click here.

Recipe developed, styled and shot for Supreme Seafood.

Squid, Prawn and Saffron Stew

Mains, Prawns/Shrimp, Seafood April 11, 2016 Comments: 6

Saffron – the posh spice!

Delicate strands of orange red hues that always evoke a sense of decadence and indulgence in my heart. A sense of luxurious mystery that transports me to far off exotic destinations like Persia, Spain and Kashmir.

Yes Kashmir – the Paradise on Earth, so much a part of my native country yet one which feels so distant to me. The wide expanse of breathtaking saffron fields is one I dream of and the desire to experience something like this is right on top of my bucket list.

Saffron or Zaffran (as known traditionally), is no doubt precious but what’s more precious for me is a dear friend who gifts me the best saffron from Kashmir. Supriya (or S, as I sometimes call her on my blog) is a friend who truly understands what food means to me. Beyond all the pictures and recipes, she understands my passion and the meaning that this blog has in my life.

And she is also the person who gets me authentic and traditional Kashmiri recipes like this Roganjosh, which you must try out. Nothing like the ones that you would find in most Indian restaurants and takeaways.

So before heading over to the recipe, taking a moment to say a huge thanks to S, for being a wonderful friend and my foodie partner in town.

Saffron always reminds us of decadent Indian sweets or the elaborate biryani preparations. But it need not be so; the unique flavour of saffron pairs beautifully with seafood too, delicious examples of which we can find in Meditteranean and Italian cuisine.

Today’s dish is a Squid, Prawn and Saffron Stew, inspired by Italian flavours.

A rich, hearty and delicious seafood stew with fresh prawns and squid rings; this dish will make you look at saffron in a whole new light. Perfect for the weather, this warm and comforting stew has a rich tomato base, a hint of spices and the all too indulgent flavour of the saffron. And being a seafood stew, this one gets ready pretty fast which is exactly what you need for a midweek treat.

Spoon it over fragrant jasmine rice or mop it up with good quality artisan bread, this is one recipe you will want to make over and over again.

Ingredients:

300gms medium sized prawns; deshelled and deveined
300gms squid rings
4-5 tbsp olive oil

Find the full recipe here.

Disclaimer – Recipe developed, shot and styled for Supreme Seafood.

Vietnamese Prawn Spring Rolls (with Sweet n’ Spicy Dipping Sauce)

Appetizers, Prawns/Shrimp, Seafood March 29, 2016 Comments: 12

The looong Easter weekend is finally over and it’s back to work today. Well, not quite for me as the little fellow is at home for his term break. So technically, the holiday mood continues…

Last term holidays, Adi handed out invitations to his friends for play dates without asking me. So I found myself caught in completely unprepared situations having to think on the spur for interesting snacks to feed the brood. Though eventually that play date fell upon another mom’s shoulders, I didn’t want a repeat of that scenario this time too so decided to stock up on some finger food before hand, something I know children love to munch on.

And that is how these Vietnamese Prawn Spring Rolls came to be.

We are all familiar with spring rolls especially the deep fried ones. Perhaps, one of our all time favourite ones in the snack list. There are so many fillings that can be used, both vegetarian and non vegetarian. But I must admit that I am partial to pork and prawn spring rolls.

One of the best spring rolls that I have eaten is at a small Vietnamese restaurant near home. They serve thin, crispy spring rolls to be dunked in a delicious dipping sauce. And traditionally, these spring rolls are eaten wrapped inside lettuce leaves and a couple of mint leaves. Though generally iceberg lettuce is used, I enjoyed this with cos lettuce this time. Let me tell you, once you have it this way, you will not want to eat spring rolls any other way.

The cool crispiness of the lettuce followed by the crunchy deliciousness of the spring roll finishing off with minty freshness and all of it tied together by the sweet and spicy dipping sauce.

So you get the point…it is delicious!

Now Adi is not too fond of the lettuce/mint leaves/dipping sauce combo; he just prefers dunking it in store brought sweet chilli sauce. And I am sure his buddies are gonna think the same. But all of us do agree on one thing that these Vietnamese prawn spring rolls are the best.

Psst…..I also managed to sneak in some extra amount of carrots. I am sure the mummies are gonna love the idea.

If you are making spring rolls for the first time, then you might take a bit of practice to get it right but hey, it’s no rocket science. I hope the images are helpful or you can just watch any ‘how to make spring roll’ video on YouTube.

Apart from these spring rolls, I am also planning to make these Chilli Chicken Bites and Upma Cutlets. Do you have any easy suggestions that I could try out? Would love to hear all of it….

Without wasting any more time, let’s get frying these delicious Vietnamese prawn spring rolls!

Ingredients:

(Makes around 26 rolls)

For the spring rolls:

1 packet spring roll pastry (small )
300 gms prawns; deshelled and deveined
1 large carrot; grated
1 medium onion; finely chopped
1 tbsp garlic powder
1 tsp sugar
1 tsp black pepper
Salt, to season
Paste mixture for sealing the pastry:

1 tsp all purpose flour
1 tsp water

Vegetable oil; for deep frying

For the dipping sauce:

2 tbsp vinegar
3 tbsp fish sauce
2 tbsp sugar
1 cup water
½ tsp chilli paste (optional)

To serve:

2 heads of Cos lettuce; leaves separated
A bunch of mint leaves

Method:

Mince or finely chop the prawns. Remember it should have a bite so do not overmince to a paste like texture.
Add the carrots and onions along with the garlic, sugar, pepper and salt. Mix well to combine till you get a uniform consistency.
Mix the flour and water to get a paste like consistency which is to be used for sealing the ends of the pastry.
It is faster if you separate your pastry sheets in advance and store in an air tight container or zip lock bag to prevent drying out. Alternately, you can separate the sheets that you want and then wrap in a damp cloth, removing one at a time.
Place the sheet in a diamond shape (i.e. one pointed end of the sheet towards you as depicted in the picture).
Place a small amount of the filling at the end towards you (do not overload with filling as this tends the roll to break open while frying). Hold the edge and fold over the filling towards the other end and then pull it tightly towards you so that the filling is nestled tightly inside. The tighter the roll, the better will be the shape of your spring roll and also helps it from breaking in the oil.
Fold the other two ends towards each other and roll the whole thing into a cylinder. Seal the end with the flour paste to secure it tightly. Place in an airtight container and cover with lid immediately to prevent drying out.
Repeat the same for all the rolls.
Heat enough oil in a deep pan to deep fry the rolls. To check if the oil is hot enough, insert a chopstick or wooden spoon; if you can notice bubbling around the wooden part, then the temperature is right. Do not over heat the oil as this will burn the rolls outside without cooking the inside prawn meat.
Also, fry only 4-5 rolls at a time in a medium sized pan. Overcrowding leads to a temperature drop which results in soggy rolls.
Fry the rolls in batches and place in a strainer. Remove after a few minutes to a kitchen paper. Avoid stacking up to ensure that the crispness stays longer.
To prepare the dipping sauce, mix together all the ingredients; taste and adjust seasoning accordingly.
Serve on a large platter with the spring rolls, lettuce, mint leaves and dipping sauce so that each person can customize to individual taste preferences.

Note:

Spring roll pastry sheets come in both small and large sizes. I have used small ones in this recipe but if you are using large, then adjust the recipe accordingly.
Prawn meat can be substituted with any meat of choice. You can also make a vegetarian version with mashed veggies of choice.

Prawn Pickle

Pickles, Prawns/Shrimp, Seafood September 23, 2015 Comments: 2

An Indian meal, no matter how elaborate it is, stays incomplete without a pickle by the side. It is perhaps only in Indian cuisine that pickles are so diverse in preparation and flavours. And over years, we have learnt to pickle just about any ingredient!

Seafood pickles are extremely common in South India, especially in Kerala owing to the state’s enviable coastline. Today’s prawn pickle is inspired by the flavours of Kerala; it is spicy but sour and tangy too. A complex myriad of flavours in every spoonful.

Small prawns or shrimps are used to make this pickle generally. The prawns are marinated first, deep fried and then tossed through the pickling mixture which is a fiery concoction of red chilli, aromatics, curry leaves and spices like fenugreek, mustard and asafoetida.

Pickles always develop flavour over days and it is best to store this one too for a few days in your refrigerator before enjoying it.

Pickles are more of a condiment, and supposedly to be enjoyed in small quantities along with the main meal. I tried so hard but failed miserably in this regard as this prawn pickle was so delicious that it became more of a main dish than the condiment. All I needed was a bowl of rice and some thick yoghurt!

I am sure you will agree on this too, so let’s not waste anymore time talking and get straight on to the recipe.

Ingredients:

1. 1 kg small prawns/shrimps; deshelled and deveined
2. Vegetable oil; to deep fry the prawns

For full recipe, click here.

Recipe developed, styled and shot for Supreme Seafood.

Japanese Shrimp Fry (Ebi Fry) with Katsu Sauce

Appetizers, Prawns/Shrimp, Seafood January 29, 2015 Comments: 15

Suddenly there is this eerie silence at home! A new academic year has started and my son went ‘back’ to school today.

Though this is a going back, I experienced the same anxiety, excitement, silent nervousness that I felt last year when he started school for the very first time. It’s going to be a new class, new teacher, many new friends….hope he won’t miss his old teacher much, hope he will make new friends fast, hope he likes his new teacher……the list goes on.

Feelings that every mother goes through, especially paranoid ones like me. No, that’s not true. All mothers are paranoid. Period.

Personally, the best way for me to handle this inner turmoil is to engage myself in activities that I enjoy. And what more than cooking…..

Today, I am stepping out totally from my comfort zone and trying my hand at a Japanese dish. I am a newborn to this cuisine, yet to understand or experience its foundations. Japanese cuisine is a highly refined one and still remains an enigma to most except for sushi and sashimi and the occasional don.

I am doing an easy one today, a classic that is totally befitting a beginner. Japanese shrimp fry with katsu sauce.

Japanese always use Panko breadcrumbs as opposed to ordinary bread crumbs which provide a crispier texture. Panko is made from crustless bread and hence has large, airy granules which absorb less grease and thereby give more crunch to the finished product. Panko crumbs are commonly available these days at all mainstream supermarkets and also in Asian stores.

Use it next time you want to deep fry something and you will be amazed at the texture.

These fried shrimp can be paired with any dip but to make it more Japanese, I am going with the katsu sauce. This is an easier version of the traditional one but the flavours are strikingly similar.

An extremely easy dish that appeals to all palates, this Japanese style fried shrimp with katsu sauce is an excellent starter to any meal. And perfectly paired with the ‘Boy meets Girl Pinot Grigio 2013 by Adrian and Rebecca Santolin from Naked wines.

To quote the winemaker, ‘Slightly blushed with a hint of colour, this wine stays true to varietal form. Modelled on the European styles, it is savoury and textural yet smooth and full on the palate.’

And in my words….a delicious, crisp but not too dry white wine.

Ingredients:

1. 15 large shrimps, peeled and deveined leaving the tails intact
2. 1 – 1 ½ cup Panko breadcrumbs
3. ½ cup plain flour
4. 1 egg, beaten
5. Salt, to season
6. Freshly milled black pepper, to season
7. Shredded cabbage, to serve with the shrimp
8. Vegetable oil, to deep fry the shrimp

For the Katsu sauce:

1. ½ cup tomato ketchup
2. 2 tsp mustard (use powder or paste)
3. 1 tsp garlic powder
4. 1 tsp black pepper
5. 2 tbsp Worcestershire sauce

Method:

1. To prepare the katsu sauce, mix all the ingredients, cover and refrigerate for at least one hour for the flavours to develop.
2. Heat oil in a pan to fry the shrimps.
3. Season the shrimps with salt and pepper.
4. Flour the shrimps lightly, dip in beaten egg and cover well with the Panko crumbs.
5. Deep fry till golden brown.
6. Serve hot on a bed of shredded cabbage with katsu.
7. Enjoy!

This recipe for Japanese shrimp fry comes from here.

Achari Jhinga (Spicy Pickled Prawns)

Appetizers, Prawns/Shrimp, Seafood November 9, 2013 Comments: 12

I have had this recipe for ages in my recipe diary (which is currently overflowing!) and has always been my go to prawn dish especially when I have guests over.

Loosely translated, achari jhinga means spicy pickled prawns. The pickling effect is due to the use of vinegar as base for mixing the spices and aromatics. This dish is meant to be spicy but you can of course control the amount of chilli powder to suit your taste buds.

A delish lip-smacking starter or the perfect accompaniment on a thali – prawn achari is a winner all the way!

Ingredients:

1. Prawns (large, juicy ones preferable) – 500 gm, cleaned, deveined and washed
2. Red chilli powder – 1 tsp
3. Kashmiri chilli powder – 1 tsp
4. Ginger – 1 inch
5. Garlic – 4 cloves
6. Peppercorns – ½ tsp
7. Vinegar – 2 -3 tbsp
8. Vegetable oil – 3 tbsp
9. Red onion – 1 medium, finely chopped
10. Tomato – 1 medium, finely chopped
11. Green chilli – 2, slit
12. Salt – to taste
13. Sugar – ½ tsp
14. Coriander leaves – ½ cup, chopped

Method:

• Grind the chilli powders, peppercorns, ginger and garlic into a paste with vinegar. Do not add water.
• Heat oil in a large pan; add the onions and sauté till light brown.

• Add the tomatoes; sauté on high heat for a minute and then add the ground spice paste. Saute on low flame till oil clears.

• Add the prawns, season with salt and cook till done. This is a dry dish and hence addition of extra water is not required.

• Garnish with chopped coriander leaves.

Note – The quantity of spices is optional and can be changed according to spice preference.

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Chemeen Roast (Spicy Prawn Coconut Roast)

Prawns/Shrimp, Seafood, Side Dishes October 4, 2013 Comments: 4

Some of the best Indian seafood dishes are from Kerala, owing to the abundant supply of the same coming in from the rich coastal regions lining the state. And some of my personal favourites are the dishes with prawns.

This chemeen /prawn roast recipe is from the KFG (https://www.facebook.com/groups/KannurFood/) files put up by Ragesh. Droolworthy….the sweet, juicy chunkiness of the king prawns coated with the spicy coconut mixture lands your taste buds in culinary heaven. And do not feel guilty spending a few extra bucks getting the jumbo prawns for this one – totally worth it!

Ingredients:

1. Prawns (preferably king size) – 500 gms, deveined and cleaned
2. Shallots/small onion – 6, sliced finely
3. Green chillies ~ 3, slit
4. Ginger – 1 tsp, chopped
5. Garlic – 1 tsp, chopped
6. Kashmiri chilli powder – 2 tsp
7. Turmeric powder – 1 tsp
8. Homemade garam masala – 1 tsp

 Cardamom – 2
 Cloves – 2
 Cinnamon bark – ½
 Peppercorns – ½ tsp
 Fennel/perinjeera seeds – ¼ tsp

9. Kodampuli/black tamarind – 2 small pieces
10. Grated coconut – ¾ cup
11. Curry leaves – a big handful
12. Salt – to season
13. Mustard seeds – ½ tsp
14. Coconut oil – 3-4 tbsp.

Method:

• Prepare the garam masala by dry roasting the whole spices and grinding to a fine powder.
• Soak the tamarind in warm water for 10-15 minutes.
• Marinate the prawns with turmeric powder, lemon juice, salt and keep for 10 minutes. Marinating with salt and lemon for long periods tends to cook the prawns and make it rubbery.
• Heat oil in a pan (great, if you have an earthen pot), crackle mustard seeds. Saute sliced shallots, chillies, ginger, garlic and half of the curry leaves till the onions turn translucent.
• Lower flame and add chilli powder, turmeric powder, garam masala and sauté till the raw smell disappears.
• Add prawns and tamarind. Add ½ cup water and cook on low flame till the prawns are just done. (Cook uncovered so that the water evaporates and the prawns get dry).
• Add grated coconut and remaining curry leaves and cook till the prawns get coated well.

Happy eating!

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Goan prawn curry

Mains, Prawns/Shrimp, Seafood, Side Dishes August 29, 2013 Comments: 4

There are a few Indian dishes that have gained global popularity and the Goan prawn curry is one of these. The creamy velvety texture of the mildly spiced coconut gravy with the succulent and juicy prawns appeals to international taste buds unlike some of the traditional Indian dishes which the Western world finds either too spicy or too oily (though for us, it’s a perfectly normal dish).

The popularity of this dish has only increased with the enormous growth of Goa as a tourist destination. Paired with steamed white rice (and a glass of beer, if you are on the Goan shores!) this dish is truly yummylicious.

Ingredients:

1. Prawns- ½ kg, cleaned and deveined
2. Salt – to taste
3. green chilli – 2, finely chopped
4. onion – 1, finely chopped
5. coconut milk – freshly extracted
6. coriander – ½ tsp
7. cumin seeds – ½ tsp
8. garlic – 2 cloves
9. dry red chilli – 2
10. peppercorns – ½ tsp
11. ginger – 1 tsp, grated
12. turmeric powder – ½ tsp
13. tamarind pulp – 1-2 tbsp.

Method:

• Marinate the prawns with salt, chopped green chillies and onion for half an hour.

• Grind coriander seeds, cumin seeds, garlic, dry red chilli, peppercorns, garlic and turmeric powder into a fine paste. Keep aside.

• Cook the prawns along with the marinade.

• Mix the ground masala with water and add to above, bring to boil. When the mixture reduces to half, add the tamarind pulp.

• Reduce heat and finally add thick coconut milk to make enough gravy. Add salt to taste and cook till done. Ensure that the heat is not too high or the milk will split.

• Serve on a bed of steamed white rice.

Tip – Cooking the dish in an earthenware pot enhances the taste and aroma.

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The Spice Adventuress

Tag Archives: prawn

Asian style Prawn Omelette

Chilli Prawn Fried Rice

Mexican Prawn Tacos with Mango Salsa

Squid, Prawn and Saffron Stew

Vietnamese Prawn Spring Rolls (with Sweet n’ Spicy Dipping Sauce)

Prawn Pickle

Japanese Shrimp Fry (Ebi Fry) with Katsu Sauce

Achari Jhinga (Spicy Pickled Prawns)

Chemeen Roast (Spicy Prawn Coconut Roast)

Goan prawn curry

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