For our final dish I created a new dish with a rather auspicious sounding name (金龍報喜, kam long bo hi - roughly translated as golden dragon announcing good news) instead of prawns in tomato sauce (乾煎蝦碌)which was initially planned. Mandarin (柑, kam) is a must for Chinese new year as it sounds like gold in Cantonese, where as prawns (蝦, har) is popular because it sounds like laughter. Give it a try and let me know what you think. Butter was an after thought and it certainly gave the sauce a much rounder finish.
P.S My Malaysian Monday post will be postponed until Tuesday or Wednesday so stay tuned. I am trying another internet company hopefully we can be connected by the end of the week.
recipe from the tummies' kitchen
serves 2 to 4 as part of a Chinese meal
600 g of whole prawns
3 garlic cloves, finely chopped
5 cm knob of ginger, finely chopped
2 shallots, finely chopped
rind from a mandarin, pith removed and finely sliced
2 spring onions, sectioned, finely sliced lengthwise and refreshed in a bowl of iced water
1 cm piece of butter
corn flour solution for thickening
for the sauce;
juice from 4 mandarins
1 tbs of light soy
1 tbs of rice vinegar
1 tbs of sugar
1 tsp of sesame oil
1/2 cup of stock
salt and white pepper to taste
Prepare the aromatics, spring onions and mandarin rind.
Mix all sauce ingredients in a bowl and check for seasonings.
To dress the prawns - cut away the pointy end of the heads and remove the sand sacks.
Pan fry prawns in batches until golden (70% cooked) and set aside.
Saute chopped ingredients with a little oil for 20 seconds before adding the sauce ingredients. Bring it to a boil.
Return prawns to the pan and mix well. Add butter and simmer prawns in the sauce for a minute before thickening the sauce with a little corn flour solution. Check for seasonings.
Place prawns onto a serving plate with sliced cucumbers and garnish with sliced spring onions and mandarin rind. I am very pleased with the result and I hope you will be brave enough to give this a try.
That is a nice combination of prawns and oranges. To be honest, not tried it before!ReplyDelete
I would be pleased with the result if my cooking look like these delicious succulent prawns!ReplyDelete
OMG， this is killing me! I love the sauce. You're darn good at this. Thanks again for sharing such delicious looking dish. Btw, have a wonderful Valentine's day! :o)ReplyDelete
Oh you are so smart! Love the name and your creativity!ReplyDelete
Delicious and very creative!ReplyDelete
Hey, that's very original! Very auspicious name you've given it too!ReplyDelete
Very creative indeed. I am very curious about how the sauce tastes :)ReplyDelete
WOW! Very beautiful and delicious dish, perfect for CNY :)ReplyDelete
Happy Valentine's Day!
Very beautiful dish! I can just imagine it would be so aromatic with the mandarin rind. You've tempted me very much :) Good luck with the internets people.ReplyDelete
Ooooh...my favourite again! Suresh, you always make great prawn dish. I'm drooling :D Happy Valentine's Day!ReplyDelete
You are a Master of culinary picks, my friend.ReplyDelete
Now as for your recipe, looks and sounds delicious, as usual.
Very creative dish!
Happy Valentine's Day!
Where are you? Haven't seen you around lately.
I am loving this! Very smart with words ")ReplyDelete
Yummy! Love how you used the mandarin peel.ReplyDelete
The mandarin sauce is a beauty. This is in my future. And how could I resist something titled, "Golden dragon brings good news?" I should write a play around that title!ReplyDelete
the dish looks so delicious!ReplyDelete