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Tag Archives: shrimp

Mexican Prawn Tacos with Mango Salsa

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.

Mexican Prawn Tacos with Mango Salsa - easy and delicious - thespiceadventuress.com

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.

Mexican Prawn Tacos with Mango Salsa - easy and delicious - thespiceadventuress.com

Mexican Prawn Tacos with Mango Salsa - easy and delicious - thespiceadventuress.com

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:

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

For full recipe, click here.

Mexican Prawn Tacos with Mango Salsa - easy and delicious - thespiceadventuress.com

Mexican Prawn Tacos with Mango Salsa - easy and delicious - thespiceadventuress.com

Recipe developed, styled and shot for Supreme Seafood.

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

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.

Vietnamese Prawns Spring Rolls - The ultimate party snack for kids and adults alike - thespiceadventuress.com

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.

Vietnamese Prawns Spring Rolls - The ultimate party snack for kids and adults alike - thespiceadventuress.com

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.

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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. 1 packet spring roll pastry (small )
  2. 300 gms prawns; deshelled and deveined
  3. 1 large carrot; grated
  4. 1 medium onion; finely chopped
  5. 1 tbsp garlic powder
  6. 1 tsp sugar
  7. 1 tsp black pepper
  8. Salt, to season
  9. Paste mixture for sealing the pastry:
  • 1 tsp all purpose flour
  • 1 tsp water
  1. Vegetable oil; for deep frying

For the dipping sauce:

  1. 2 tbsp vinegar
  2. 3 tbsp fish sauce
  3. 2 tbsp sugar
  4. 1 cup water
  5. ½ tsp chilli paste (optional)

To serve:

  1. 2 heads of Cos lettuce; leaves separated
  2. A bunch of mint leaves

Method:

  1. Mince or finely chop the prawns. Remember it should have a bite so do not overmince to a paste like texture.
  2. Add the carrots and onions along with the garlic, sugar, pepper and salt. Mix well to combine till you get a uniform consistency.
  3. Mix the flour and water to get a paste like consistency which is to be used for sealing the ends of the pastry.
  4. 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.
  5. Place the sheet in a diamond shape (i.e. one pointed end of the sheet towards you as depicted in the picture).
  6. 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.
  7. 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.
  8. Repeat the same for all the rolls.
  9. 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.
  10. 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.
  11. 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.
  12. To prepare the dipping sauce, mix together all the ingredients; taste and adjust seasoning accordingly.
  13. 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.

Vietnamese Prawns Spring Rolls - The ultimate party snack for kids and adults alike - thespiceadventuress.com

Vietnamese Prawns Spring Rolls - The ultimate party snack for kids and adults alike - thespiceadventuress.com

Prawn Pickle

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.

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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!

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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.

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Recipe developed, styled and shot for Supreme Seafood.

Japanese Shrimp Fry (Ebi Fry) with Katsu Sauce

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.

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

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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.

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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.

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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!

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This recipe for Japanese shrimp fry comes from here.

Shrimp Noodles with Chicken and Enoki Mushrooms

After a decade of eating Indo-Chinese food, true Chinese flavours were a culinary revelation for me. The flavours are so different, a stark contrast to the chatpata Manchurians and Schezwans! But I must admit I did like the authentic flavours too though most Indians actually find real Chinese food bland.

The Chinese love their sauces – soy sauce, oyster sauce, fish sauce…the list is endless. I am slowly grappling and trying to comprehend the different flavours and how to incorporate these sauces along with the sugar and spices. Chinese food is all about balance, very much like their philosophy of yin and yang.

This recipe incorporates the true Chinese flavours – the ‘fishy’ shrimp noodles against the ‘earthy’ enoki mushrooms with the ‘succulence’ of chicken all tied together to create a wonderful dish.

shrimp noodles with chicken and enoki mushrooms

Ingredients:
1. Shrimp noodles – 1 packet (plain noodles can also be used, but the flavor of the dish will be different as this one has got a distinct and strong shrimp flavor)
2. Chicken – 200 gm, small boneless pieces
3. Enoki mushrooms – one cup
4. Soy sauce – 3 tbsp
5. Fish sauce – 1/2 to 1 tsp
6. Salt – for seasoning, only if necessary
7. Pepper – to season
8. Ginger – ½ tsp, grated
9. Vegetable oil – 2-3 tbsp
10. Spring onion – for garnish

Method:
• Cook the noodles in salted boiling water, drain and keep aside.
• In a large wok or pan, heat oil and add the chicken pieces; cook for 3-4 minutes till ¾ ths done.
• Add enoki mushrooms and mix well for 30 seconds.
• Add soy sauce, fish sauce, grated ginger and pepper and mix well.
• Add the cooked noodles and toss well.
• Garnish with chopped spring onions.

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