Chilli garlic prawns and rice

Chilli garlic prawns and rice

I did a linguine and garlic prawns a few weeks ago. Tonight, I thought I’d do something with an Asian bent.

Stir-fried Garlic, Ginger, Chilli, and Prawns with white rice.

Ingredients

  • Raw prawns (large banana prawns)
  • Tomato sauce
  • Soy sauce
  • Sweet chilli sauce
  • Garlic (sliced with a mandolin)
  • Ginger (grated)
  • Chilli flakes
  • Chilli (cut in strips)
  • Spring onion
  • White onion
  • Whole black peppercorns (freshly ground)
  • Rice
  • Broccoli florets

Instructions

  1. Marinate the raw prawns (with the shell on) in a bowl of tomato sauce, sweet chilli sauce, soy sauce, garlic, ginger, and chilli flakes.
  2. Leave the prawns in the marinade in the refrigerator for a couple of hours.
  3. Cook the rice however you please.
  4. Heat a wok until it’s smoking hot.
  5. Add in some high vapour point oil, e.g., Queensland nut oil.
  6. Fry off some garlic, ginger, spring onions and white onions and then add in the prawns and marinade.
  7. Cook the prawns by stir-frying them until they turn red. 
  8. Add in the broccoli florets and mix everything until the broccoli florets soften a little.
  9. Serve in a bowl and eat with the rice using chopsticks.
  10. Some people will want to eat the prawns by sucking them off and then breaking the head off and sucking its head. The next step is peeling the prawns and eating the chilli-flavoured hot flesh. 
  11. I do it differently; I hold the prawn with my chopsticks and suck the juice off it and then eat the whole prawn, including the shell, head, and legs.
  12. If I was cooking this for someone else, I would peel the prawns and remove the alimentary canal first because I know most people would prefer it that way.

Final thoughts

How do you eat prawns?

Prawns and linguine in a tomato, chilli and garlic sauce

Prawns and linguine in a tomato, chilli and garlic sauce

Check out the full story at Yummy Lummy.

Ingredients

  • 150 g “fresh” linguine
  • 2 tablespoons olive oil
  • 2–3 garlic cloves, finely sliced 
  • 1 fresh red chilli*, finely sliced 
  • 210 g chopped tomatoes (I use Mutti™ brand tinned tomatoes)
  • 2 tablespoons of lime* juice
  • 250 g peeled cooked prawns 
  • 1 tablespoon flat-leaf parsley, finely chopped
  • Iodised salt flakes
  • Whole black peppercorns, crushed with a pestle in a mortar

Instructions

  1. Hone your knives on a honing rod.
  2. Prepare everything ahead of time.
  3. Boil some salted water and add the prawn heads to add a little extra flavour to the water.
  4. Boil the prawn heads for about five minutes to extract the flavour from them. After five minutes, remove the prawn heads with a strainer or whatever tool you have that works.
  5. With the water in a rolling* boil, empty the packet of “fresh” linguine into the boiling water and cook according to the maker’s instructions for use.
  6. Heat the oil in a non-stick skillet or wok and add the garlic and chilli.
  7. Cook the garlic and chilli for about a minute then add the lime juice and tomatoes.
  8. Cook for about 5 minutes on high heat until the sauce begins to bubble and has reduced slightly.
  9. Add in the prawns and heat them through, this should only take about 30 seconds. Don’t ruin them by overcooking them because that would be a tragedy of epic proportions.
  10. After the instructed cooking time, drain the spaghetti, add it to the tomato and prawn sauce, and then add some parsley. Toss everything together over low heat combining the spaghetti with the sauce.
  11. Transfer everything to a bowl and garnish with more parsley as well as some salt and pepper.
  12. The question that beckons is how to eat this meal. When I look at it, it looks like a noodle stir fry so do I grab a pair of chopsticks? In deference to Italian friends though, I went with a fork and a spoon.

Optional extra lobster meat

I was keen on a Moreton Bay bug (slipper lobster) but ended up with a small lobster tail. This tail had been frozen and was thawing when I bought it. I completed the thawing and then cooked it in some salted water for about 4 minutes. To stop overcooking the lobster meat, I plunged the cooked lobster tail into ice water. 

I could have sliced the tail and combined it with the prawns, however, I chose to keep the lobster meat separate and ate it along with the meal adding a forkful of pasta and prawns to a slice of lobster meat. 

Notes

  • “Fresh” in this situation with the packet refrigerated linguine means not dry.
  • Rolling or roiling boil? Roiling is an old word, so it’s suited to old farts rather than young people. 
  • Lime juice or lemon juice? I know many recipes suggest lemon juice, but I like the freshness of lime juice. 
  • Should you remove the seeds from the chilli? It’s really up to you. Last Saturday night, I ate a very hot chilli with my brother and his daughter on a dare. We all suffered. Our eyes watered. It felt like the mucosa in our buccal cavities was sloughing off. I was producing copious volumes of saliva. The pain lasted for about 30 minutes.

Garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum

Garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum

Happy Saturday night everyone. For more of a story check out the post at Yummy Lummy.

Udon noodles, coconut cream, pork belly, prawns, and choy sum

Ingredients

  • Udon noodles
  • Coconut cream
  • Garlic
  • Choy sum
  • Pork belly
  • Fresh prawns
Udon noodles, coconut cream, pork belly, prawns, and choy sum

Instructions

  • Dry the skin of the pork belly strips and place into a hot (200 °C) oven for 45 minutes to get the crackling crispy.
  • Cook the Udon noodles in boiling water for about 7 minutes and then with 2 minutes to go, toss in the choy sum.
  • Rinse the noodles and choy sum in cold water and drain.
  • Heat a skillet with the leftover fat from the pork belly and sautée the garlic gently.
  • Add the noodles and choy sum.
  • Pour in some coconut cream and bring it to a boil and then reduce the heat to a simmer.
  • Add in the prawns and cook through.
  • Cut the pork belly into small pieces and add to the skillet.
  • Transfer everything to a bowl and eat with chopsticks.
Udon noodles, coconut cream, pork belly, prawns, and choy sum

The meal was delicious. The question is, is this Asian or Italian?

Simple surf’n’turf

It’s Anzac day. I did my grocery shopping in the afternoon and spied some steak and prawns and thought “I’ll have that for dinner”.

Pan-fried surf'n'turf. Steak and prawns with coleslaw.
Pan-fried surf’n’turf. Steak and prawns with coleslaw.
Continue reading “Simple surf’n’turf”

Prawn scallop and speck fried cauliflower rice with mushrooms

Tonight’s blog post on Yummy Lummy features a prawn scallop and speck fried cauliflower rice with mushrooms recipe.

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Prawn Scallop Speck Fried Cauliflower rice. Gary Lum.
Prawn Scallop Speck Fried Cauliflower rice.
Continue reading “Prawn scallop and speck fried cauliflower rice with mushrooms”

Old fashioned prawn and crab sandwich

New year’s eve tea with Mum and Dad consisted of blue swimmer crab [also known as sand crab] (Portunus armatus) and blue endeavour prawns (Metapenaeus endeavouri) on Tip Top™ white sandwich bread with real butter, aioli, salt, and pepper.

Fresh endeavour prawns purchased from Morgan's seafood. Gary Lum.
Fresh endeavour prawns purchased from Morgan’s seafood.
Fresh blue swimmer crabs (sand crabs) purchased from Morgan's Seafood. Gary Lum.
Fresh blue swimmer crabs (sand crabs) purchased from Morgan’s Seafood.
Continue reading “Old fashioned prawn and crab sandwich”

Sichuan Papa, Everton Plaza, Brisbane

Last night I went to Sichuan Papa at Everton Plaza in Brisbane’s north side.

Sichuan Papa has just opened a week or so ago. The people working are quickly developing their work flow. It wasn’t distractingly evident that the people working were getting into the swing of working in a new space.

The menu is broad, descriptive, and relatively easy to understand. What is lacking is a telephone number to make reservations for the future. I had to visit the restaurant in the afternoon to make a table reservation.

The restaurant’s Instagram account is open but messages are NOT answered. The menu suggests a Facebook page but I’m yet to find it. The website is also a fail (as of Monday 30 December 2019).

Continue reading “Sichuan Papa, Everton Plaza, Brisbane”