There are many versions of this butter prawns.
Indian, Chinese, and Malay.
Some use coconut flakes,and oats.
This is a simple style which every one
found tasty. Didi this is for you.
BUTTER PRAWNS
Ingredients:
500 grms large prawns feelers and legs trimmed
1 tsp salt
1 tsp sugar
tsp pepper
1 tsp sesame oil
3 tbs cornflour
Marinate all the above items for 30 minutes.
Oil for frying.
2 tbs evaporated milk
4 egg yolks
1 tsp sugar
tsp pepper
tsp chicken granules or chicken cube
Unsalted butter
4 pips garlic chopped finely
5 birds eye chillies chopped
2 sprigs curry leaves
1 tsp fish sauce
Method:
Fry the marinated prawns and remove.
Combine the egg yolk, milk, salt, pepper and
Chicken granules in a bowl and beat .
Heat about 3 tbs of butter in a wok.
Pour the yolk mixture from a height and stir
Very quickly with a pair of chopsticks to get
Crispy strips of eggs. Remove from wok.
Heat another 2 tbs of butter in a clean wok.
Fry the chopped chillies, garlic and curry leaves.
Now stir in the fried prawns fish sauce and the
Fried strips of eggs. Stir well and serve immediately.
SQUID SAMBAL
Ingredients:
500 grms med-sized squid cleaned and cut into thick rings.
4 tbs oil
2 ripe tomatoes quartered
1 large onion sliced
1 tbs tamarind paste
1 cup water
1 tsp palm sugar
To grind:
10 shallots
4 cloves garlic
5 tbs chillie paste
4 candle nuts or cashew nuts.
Method:
Heat wok on high, add oil and stir fry the ground ingredients
Till the oil oozes out.
Add onions, tomatoes, tamarind mixed with the cup of water
Sugar and salt.
Cover, reduce heat to medium, simmer till the tomatoes are
Well mashed and sauce thickens.
Add squid, stir fry till just opaque, do not overcook.
Dish into a serving dish, allow to sit for about 10 minutes.
Serve with roti, or steaming rice.
SARDINE SAMBAL
Ingredients:
1 large can of sardine.
1 big tomatoes chopped
2 fresh red chillies sliced
2 big onions sliced
2 pips of garlic mashed
3 tbs chillie paste
1 tbs thick tamarind paste
Sugar to taste
Salt to taste
2 tbs of oil
Juice of lime
1 onion cut into rings.
Method:
Heat a wok and add the oil, add the mashed garlic.
Let it brown a little, add in the sliced onions.
Saut till the onions are limp.
Add in the tomatoes and cook till they are mushy.
Add in the chillie paste and fry till oil comes up.
Add in the tamarind paste and the sauce from the sardine.
Cook well , add in sugar, salt to taste and the red chillie.
Now add the sardine and mash slightly.
Stir well and let it boil once.
Remove and add little lime juice and the onion rings.
Serve with rice or chappati.
Note: If you want the sambal a bit watery, add little
Water when you add the tamarind paste.
Thanks everyone for the compliments.
I was hooked to this dish after tasting it in my friends house.
CORIANDER CHICKEN
Ingredients:
500 grms of chicken breast cut into pieces
6 green chillies
2 birds eye chillie
2 big onions chopped
cup coriander leaves
1 tsp ginger paste
1 tsp garlic paste
1 tsp coriander powder
tsp cumin seed powder
tsp garam masala powder
1 tsp cumin seeds
A pinch of tumeric powder
Salt to taste
2 tbs of oil
Method:
Grind the onions, coriander leaves, green chillies, bird eye chillies
Ginger and garlic paste into a smooth paste.
Apply the paste to the chicken and leave aside for 30 – 40 minutes.
Heat oil in a wok, add the cumin seeds, now add the chicken and tumeric powder. Stir fry nicely add little water and cook chicken till almost done. Add salt coriander powder, cumin powder and garam masala powder.
Cook till chicken becomes tender.
Try this simple fish fry.
FRIED FISH
Ingredients:
1 pomfret clean and wipe, cut across lightly
tsp tumeric powder
1 tsp ginger paste
1 tsp garlic paste
2 tsp chillie paste
1 tsp lime juice
Salt to taste
Oil for frying
Method:
Mix all the ingredients with little water.
Apply the paste all over the fish , in the cuts
And in the cavity. Marinate for about 30 minutes.
Heat oil in a wok and fry fish on both sides until golden
Brown. Drain and serve with lime wedges on a plate
Of salad leaves. Garnish with cucumber tomato slices
And onion rings.