Prawn With Roasted Garlic

Source: Cynthia Low, recipe published in Sunday Times (Lifestyle section) dated 9 Jan 2011


Ingredients:
Prawn, deshelled & deveined, 1 kg
Garlic, 1 large or 2 medium head
Olive oil, ½ cup
Red fresh chilli, finely chopped, ½ pc
Sweet/smoky paprika powder, 1 tsp

Garnish:
Parsley, finely chopped, 5 tbsp



Method:
1. Preheat oven at 180 degC.

2. Cut off head of garlic head, exposing ends of cloves.  Place in oven and roast for 25 mins.  Garlic cloves will be soft and browned when done.  Set aside to cool.

3. Heat wok over medium heat.  Squeeze out roasted garlic into wok.  Add in chilli and paprika.  Stir over for ~3 mins.

4. Increase heat to high and add in prawns.  Toss for ~4 mins till they turn pink.

5. Remove from heat



Serving:
1. Transfer to serving plate and garnish with chopped parsley.  Serve with steamed rice or with garlic bread.

Sambal Goreng Udang

Source: Sri Owen "The Classic Asian Cookbook"

Serves 4 as part of a shared meal


Ingredients:
Hot water, 450ml
Kaffir lime leaves*, fresh, 2 sprigs
Lemongrass, 5 cm length, 1 pc
Coconut cream, 125g (or ½ cup)
Raw King prawn, peeled & deveined, 16-20 pcs
Red tomatoes, riped & deskinned, 2 pcs
Sugar snap peas (四季豆), 125g

* Can substitue with bay leaves


Paste:
Shallots^, chopped, 3 pcs
Garlic, chopped, 2 cloves
Ginger root, ~5 cm length, peeled & sliced, 1 pc
Large fresh red chillies, deseeded & chopped, 3 pcs
Dried shrimp paste (= Belachan in Malay, optional), roasted and crushed, 1 tsp
Candle nuts (= Buah Keras in Malay), chopped, 2 pcs
Coriander powder (芫荽籽粉), 1 tsp
Paprika powder (西班牙红椒粉), 1 tsp
Salt, ½ tsp or to taste
Tamarind waterº, 1 tbsp
Cooking oil, 2 tbsp
Cold water, 3 tbsp


^ Can substitue with 1 small red onion
º Can substitue with lemon juice






Method:
1. Prepare paste.  Place all paste ingredients in blender and blend until as smooth as possible.

2. Transfer paste to wok.  Bring to boil and cook for 4 mins with continuous stirring.

3. Add hot water, kaffir lime leaves and lemongrass.  Bring to boil and simmer for 20 mins.

4. Add coconut cream and stir till dissolved.  Simmer with continuous stirring for further 3-4 mins.  Add salt if needed.

5. Bring sauce to rolling boil and add in prawns.  Cook, with stirring, for 2 mins.

6. Add in tomatoes and sugar snap peas.  Simmer for 2 mins only before turn off heat.  Do not cook longer as prawns will become tough and tasteless.

Serving:
1. Remove kaffir lime leaves and lemongrass before serving.