All posts filed under: Prawns

Prawn Curry with Fennel Seeds

I recently went to make this traditional family curry and realised I haven’t previously posted the recipe. So here it is, a quick and delicious curry that is perfect for weeknight dinners with rice and salad or as part of a bigger Indian spread. Prep time: 10 minutes Cooking time: 25 minutes Ingredients: 500g green prawns (shelled and deveined) 2 ripe tomatoes diced finely 1 large onion diced finely 4 cloves garlic and equal amount of ginger, pounded to a paste 1/2 tspoon salt 1/2 tspoon sugar 1 teaspoon chilli powder 1 teaspoon turmeric powder 1 teaspoon fennel powder 1/2 teaspoon cummin powder 2 teaspoons tamarind concentrate 1.5-2 cups water 2 tablespoons coconut or vegetable oil 1 teaspoon fennel seeds 1 teaspoon cumin seeds Handful of fresh curry leaves(optional) 1/2 bunch corinader – stems chopped, leaves retained for garnish coriander leaves to garnish Method: Heat oil in pan over medium heat. Add fennel seeds and curry leaves and stir until fragrant, taking care not to burn. Add onions and cook gently until almost transparent. Add …

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Pancetta wrapped prawns with watermelon, mint and feta salad

Recently discovered wrapping prawns in pancetta before frying them. The pancetta adds a layer of crispy saltiness which goes brilliantly with the sweetness of the watermelon in this salad. I also made it while I was in Bali with pomelo and watermelon salad which was also delicious but pomelos aren’t as easy to find in Australia. Prep time: 15 minutes. Cooking time: 5 minutes Ingredients: 12 green prawns peeled with tails left on 12 thinly slices of pancetta 2 cups watermelon cut in cubes 3-4 cups of Rocket leaves for salad base 1 cup mint leaves roughly torn 1/2 cup of Persian marinated feta Juice of 1/2 lemon 2 tablespoons olive oil for dressing 2 tablespoons olive oil for frying prawns Salt and pepper Method Prepare salad base by scattering watermelon, and mint on top of rocket leaves, then sprinkling with bits of feta and dressing with dressing made with lemon juice, olive oil, salt and pepper to taste Wrap each prawn in a slice of pancetta Heat oil in non-stick pan and fry prawns …

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Sardine – seafood safari in Bali

Sardine is a far cry from the trashy, tourist rip off traps along Jimbaran Beach that many travellers to Bali flock to for a fresh seafood experience. Whilst it is expensive by Bali standards, the quality of the seafood is absolutely top notch, as is the divine setting with views across their own rice paddy and small farm, but right at Jalan Petitenget 21 not far from the Seminyak action. I have been to Sardine on a few occasions now and they have not failed to impress with the simple but perfectly spiced dishes, warm welcome, smiling and snappy service, and good drinks list. They have also kept up the standards that won them Best Restaurant in Seminyak in 2016 in the popularly voted Yak magazine awards. The current menu offers delicious starters such as Manis (sweet) Clams cooked with chorizo and chilli and Mussels in coconut milk sauce. The shellfish does not disappoint and is cooked to perfection preserving its sweetness and texture. One of my favourite mains is the whole filleted fish cooked …

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Warung Pantai shines at Batu Belig Beach, Bali

Pantai means beach in Indonesian and this Warung is true to it’s name, perfectly positioned on the beautiful Batu Belig beachfront, just north (about 10 minutes) of Seminyak in Bali. Warung Pantai’s owner Wayan has a simple motto “work hard, play hard” and her philosophy shines through at her impeccable Warung. The pride in which Wayan and her team take in keeping the Warung spotless and taking care of guests is evident in every aspect of the food and service here. Warung Pantai is my idea of Bali Bliss, with a location that is perfect for a restful day at the beach and a menu to suit all tastes but with particularly good Indonesian favourites such as Gado Gado (steamed vegetables with peanut sauce), spicy prawns and fish and delicious Ayam Goreng (Indonesian fried chicken), Nasi Campur, Nasi Goreng and Satays accompanied by authentic sambals and sauces. The food is cooked off-site just up the road in Wayan’s kitchen in her traditional family compound, in an equally impeccable kitchen, and ferried to your table on …

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Recommend Warung Eny anytime!

We recently feasted at Warung Eny’s in Jalan Petitenget Seminyak and I would highly recommend dining here at anytime! A real local warung with decent almost local prices is difficult to find in the midst of all the Petitenget bling but Warung Eny certainly delivers the goods. From the barbecue out front fanning coconut husk smoke across the entryway, the faded photos on the walls of past happy customers, Eny’s family busy serving and cooking in the kitchen, the piles of fresh vegetables and divine smells of home cooking, Warung Eny is a little piece of real Bali squeezed in between high fashion boutiques and fine dining foreign restaurants. We went for dinner on a rainy Seminyak evening with friends who had visited twice before and we were surrounded by happy regular guests who had obviously, similarly enjoyed the delicious home cooked food before. Repeat visitation is surely the highest praise for any restaurant? I can assure you that I will be going back there if not for the succulent, spicy minced pork steamed in …

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Turkey Pad Thai

This dish has now become a traditional Boxing Day dinner for our family. It’s a great way to use up leftover turkey and the spiciness is an excellent antidote to the richness of other Christmas dishes. For an extra chilli hit, serve the Thai sauce nam prik on the side…chopped chilli in equal parts fish sauce and lime juice. Prep time: 30 minutes. cooking time: 15 minutes Ingredients: 1 packet pad Thai rice noodles 2 tspoons store bought Thai red chilli paste 10 large green prawns, peeled with tails intact 1.5 cups Leftover turkey meat 4 cloves garlic thinly sliced 1 cup bean sprouts 3 eggs lightly beaten 2 tablespooons vegetable oil 1/2 cup chopped coriander 1 lemon juiced – about 3 tablespoons 3 tablespoons fish sauce 2 tablespoons white sugar 2 limes cut into wedges 4 green spring onion stalks chopped in half 1/2 cup roughly crushed peanuts 1 tablespoon chilli flakes Method: 1. Boil 2 litres water, then allow to cool to warm, then add rice noodles to soak for 10-15 minutes until …

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Vietnamese crab with tamarind sauce

This looks delicious – thanks Chica Andaluza! I love reading cookery books, mainly to inspire rather than follow slavishly. Except when it’s a style of cooking that’s new to me or a cake recipe which generally needs the proportions of ingredients to be reproduced in balance with each other to achieve a good rise. I’ve had time recently to catch up on […] via Vietnamese crab with tamarind sauce — Chica Andaluza

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Black Pepper Prawn Curry

The sharpness of  black pepper, bite of the green chill and sweetness of the prawns are all melded together in buttery goodness, along with ginger, garlic, curry leaves in this simple curry. Take the time to make the prawn stock as it really adds another dimension nod depth of flavour to the dish. Prep time: 30 minutes (incl making stock) Cooking time: 25 minutes Ingredients: 12-16 King prawns 2 cups water 2 cloves garlic, 2-3 small pieces ginger for stock 1 onion halved, then thinly sliced 3 cloves garlic and equal ginger, pounded to a paste 1.5 tablespoons ground black pepper (best freshly ground in spice grinder) handful of curry leaves (fresh best but dried ok) 2-3 small green chillies sliced lengthwise – can omit, or deseed 100g butter 3 tablespoons vegetable oil Salt Chopped  coriander and slithers of ginger for garnish Method 1. Peel and devein prawns, leave tails on, reserve shells for stock. 2. Place prawn shells in pot and cover with water, add ginger and garlic, bring to a boil then simmer …

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Butterflied Prawns with garlic and chilli

One of my favourite restaurant meals is grilled scampi with rocket salad. I recreate it at home using king prawns and using a frying pan or ridged stovetop grill. it’s a quick, easy no fuss meal but delicious. Just add a squeeze of lemon, a rocket salad, some crusty bread and a nice dry white wine for perfection! Prep time: 15 minutes  Marinade time: 20-30 minutes Cooking time: 5-6 minutes Ingredients 12 large green king prawns 3 cloves of garlic finely chopped 2-3 red chillies finely chopped 3/4 teaspoon of salt 2 tablespoons olive oil Method Shell and devein prawns leaving tail section intact. Butterfly the prawns by slicing down the back of each prawn but do not cut through and then flatten. Place into a bowl, add salt, chilli and garlic and smear prawns well but gently with marinade using rubber gloves. Leave to sit for at least 30 minutes. Salt will draw some moisture from prawns during this time. Drain any excess moisture, then add oil to prawns and mix through. Heat frying …

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Prawn, fennel and coriander Gow Gee – steamed dumplings

I created these little treats because I was searching for a light, healthy but hot appetiser that would complement an Indian dinner without filling guests up too much. Steaming these dumplings is easy and quick and you can do this just before or as guests arrive which if you want to use these as canapés which works well. The ready made “gow  gee” pastry is easy to find in Asian food store refrigerator section and very simple to work with. You will also need a steaming basket or steamer. I used fennel, ginger, cummin, fresh coriander and ginger to add subtle Indian flavours to the prawn filling. Most steamed dumplings recipes don’t require you to cook the filling beforehand but I decided to so I could roast the fennel seeds and use cooked onion. I didn’t use any chilli in these as I planned to serve with chilli oil on the side. Ingredients 8 large, green or uncooked prawns – shelled, deveined and chopped into medium dice 1/2 onion very finely diced 1 tablespoon vegetable …

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Prawn Caldine with tamarind and ground almonds

This recipe is inspired by Rick Stein’s version with a few adjustments to make it an easy mid-week dish. It is lightly spiced but the addition of green chillies adds a hint of heat. The tamarind water adds a sweet sour component which complements prawns or fish brilliantly. The ground almonds add another dimension and help to thicken the sauce but can be omitted if you prefer. Prep time: 15 minutes  Cooking time: 15 minutes Ingredients: 500g fresh or frozen prawns(defrosted), preferably with tails left on OR 500g firm white fish 2 tablespoons white wine vinegar 1 tsp turmeric powder 1 tsp black peppercorns 1 tsp cummin seeds 1 tablespoon coriander seeds 1 onion thinly sliced 4 cloves garlic and equivalent amount of fresh ginger 2 tablespoons ground almonds (optional) 400ml coconut milk 3 tablespoons tamarind water (made using tamarind seeds or concentrate) 4-5 mild green chillies, cut into long strips coriander to garnish salt vegetable oil Method Place peeled (and defrosted) prawns/fish chopped in pieces in a bowl and marinate for 10 minutes or so …

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