Hello Buddies. Today I am posting a guest post from Carole of 'Carole's Chatter' from NZ. Carole's blog is one of my favorite all time reads. She writes about food and recipes, book reviews, music as well as travel and art. Here is a very first guest post from Carole. I am sure you all will love it.Here we go!Hi everyone, this is my very first ever guest post so I hope you will enjoy it. Carole's Chatter is a blog on food and books mainly with side helpings of cryptic crossword clues, art, music and travel. I have a weekly themed food link up and a monthly book link up. Click here if you would like to visit Carole's Chatter.
These Garlic Prawns are an adaptation of a Madhur Jaffrey recipe from her book Curry Easy. I didn't follow her recipe exactly (constitutionally unable to follow recipes).
Ingredients used:
Pottle of raw prawns – peeled and de-veined – You can leave the little tails on¼ tsp cayenne pepper1 tsp black pepper (ground)1 tsp finely chopped green chilies (more if it isn't a really hot chili)¼ tsp yellow mustard seeds2 large cloves of garlic – finely chopped or smushed10 basil leaves (fresh and torn or roughly chopped)5 tbsp of grated tomato (I will explain below)Some peanut oil or vegetable oil (I used a mixture of Canola with a few drops of sesame oil)
Wash and pat dry your prawns. Mix them in a bowl with the cayenne pepper, black pepper, salt and chilies and set in the fridge (this can be done well ahead of time).
When you are ready to cook, have all your other ingredients ready, it is all going to take about 2 to 3 minutes once you start.
Heat your oil in a pan or wok, it is hot enough when you drop just one mustard seed in and it pops. Then put all the mustard seeds in, give it a swirl, add your garlic, another swirl, then add the prawns and basil. One more stir and then add your grated tomato. Turn down the heat to moderate and fry for no more than a couple more minutes so the prawns are cooked through.
And that's it.
Oh, I almost forgot to explain the grated tomato. This was a completely new thing to me. I was a bit skeptical but Jaffrey tells you just to use a coarse grater and to press hard at first to get a start and then grate away. The skin doesn't get grated and the result is almost a cross between a tomato foam and puree. A great sauce base! I will be grating tomato again.
