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Seafood
Tiger
Prawns with Chili
500g
king prawns
2 cloves of garlic
8 dried red chilies
1 cup basil leaves
½ onion, minced
3 fresh green chili
4 fresh red chili
1 tbs soy sauce
1 tbs oyster sauce
2 tsp sugar
2 tbs cooking oil
1 tbs fish sauce
How to cook:
1.
Peel
the prawns (leaving the tails), making sure to remove the black vein
running down the back of each one.
2.
Crush
the chili and garlic then mix together with the chopped onion and
sliced fresh chilies. Heat the oil in a wok or frying pan and add
the chili and garlic mix taking care not to burn it and stir. When
you can smell the aroma of the mixture cooking add the prawns and
keep stirring.
3.
As
soon as all the prawns have turned pink add the remaining
ingredients and let cook for another 3-5 minutes then remove from
heat.
4.
Serve
with rice or noodles.
Prawns
Green Chili
2
tbs oil
1 green bell pepper, deseeded and sliced
¾ portion green sambal
600 g fresh medium prawns, peeled and divined
½ cup coconut cream
½ tsp salt
Fresh coriander leaves, for garnish
How to cook:
1. Heat the oil in a wok over medium heat and stir-fry the
bell pepper for 1 minute. Add the basic green chili sambal and
stir-fry for another minute.
2. Increase
the heat to high, add the prawns and stir-fry until they turn pink,
about 3 minutes.
3. Reduce the heat to low, add the coconut cream and season
with the salt. Stir to mix well and bring to a simmer, about 3
minutes. Remove from the heat, garnish with fresh coriander leaves
and serve with freshly steamed rice.
To make green sambal:
350g
large green chilies, chopped
15 shallots
1 cup freshly grated coconut
4 cloves garlic, minced
1 cup water
6 tbs oil
2½ tbs sugar
2 tsp salt
How to cook:
1. Stir-fry chilies, shallots, coconut, and garlic in
a wok for 12 minutes. Set aside and wait until it’s cool. When
cooled, add water and blend the mixture in blender until smooth.
2.
Heat oil in a wok and stir-fry the mixture for 15 minutes.
Season with sugar and salt.
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