Fried prawn cakes...on a bed of watercress. Served with a glass of cold beer.Before this turns out to be a blog about the weather, let me just clarify about the kind of weather we have here in Sydney during the summer months. Whilst we can have traditional "hot" days, with blazing sunshine and high temperatures we also experience sub tropical weather. Think sticky, humid and thunderstorms. Its quite unique and something I still cant bear. I find myself showering three times a day during the humid months. But I digress... I wanted to showcase some more summer recipes. Primarily, food that you can enjoy with a glass of cold beer. Admittedly you will be frying these lovely morsels but I promise it won't be too long.I found a recipe for fried prawn cakes made by the domestic goddess herself. They're very easy, very simple and you won't be able to stop at just one. They have a bit of a Spanish influence with the addition of sherry but you could easily "Thai" them up! (We'll get
Ingredients2 tbsp vegetable oil2 tbsp green curry paste1lb raw king prawns, peeled and deveined4 kaffir lime leaves, torn1 lemon grass stalk, bruised and chopped1 cup coconut milk2 tbsp fish sauce4 fresh green chillies, and fresh coriander leaves sliced to garnishHeat the oil in a wok or a large pot. Add the green curry paste and fry gently until bubbling and fragrant.Add the prawns, kaffir lime leaves and chopped lemon grass. Fry for 2 minutes until the prawns are pink.Stir in the coconut milk and bring to a gentle boil. Simmer, stirring about 5 minutes or until prawns are tenderStir in fish sauce then top with green chillies /coriander leavesI added carrots , baby corn and mangetout just because I like it that way. You may omit the vegetables for authenticity.
Serves two to fourIngredients16 cooked peeled prawns2 cups plain (all-purpose flour)1 tsp baking powder1/2 tsp salt1 egg , beaten1 small sweet potato1 garlic clove, crushed1 1/4 fish stock2 cups beansprouts, soaked in cold water and well draineda small bowl of chopped spring onionsvegetable oil, for shallow and deep fryingSift the flour, baking powder and salt into a bowl. Add the beaten egg and about 1 1/4 of the fish stock to make a batter that has a consistency of thick cream.Peel and grate the sweet potato using the large holes on a grater, and add it to the batter, then stir in the crushed garlic and the drained beansprouts.Heat the oil in the frying pan/wok , oil should be about 1/4 inch deep. Taking a generous spoonful of the batter, drop it carefully into the frying pan so that it forms a fritter.As soon as fritters have set, top each one with a single prawn and a few chopped spring onions.. Continue to cook (deep fry) until golden brown.Serve while hot accompanied with sweet
Serves two to threeIngredients115g rice vermicelli/stir fry rice noodles/ yellow egg noodles15ml vegetable or groundnut (peanut) oil600m fish stock400ml think coconut milk30ml fish sauce(Nam Pla)half a lime24 cooked peeled prawnsalt and cayenne pepperfresh coriander/beans sprouts/carrots to garnish/compliments (omit if not desired)For the spicy paste2 lemon grass stalks , finely chopped2 fresh chillies, seeded and chopped2.5cm fresh root ginger peeled and sliced2.5 dried shrimp paste2 garlic cloves chopped1/2 tsp ground turmeric2 tbsp tamarind juice/pasteCook the rice vermicelli or noodles in a large pan of boiling salt water according to the instructions on the packet. Tip into a large strainer , then rinse under cold water and drain. Keep warmTo make the spicy paste, place all the prepared ingredient in a mortar and pound with a pestle. Alternatively, put the ingredient in a food processor and whizz until a smooth paste is formed.Heat the vegetables or groundnut oil in a large pan/po
by Aldo Zilli , from Good Food Bites Ben O`Donoghue's tasty Thai-style rolls make a light, lip smacking offering as a starter or part of an oriental buffetServings: 4Level of difficulty: EasyPreparation Time: 15 minutesCooking Time: 5 minutesIngredients8 rice paper roll wrappers1 bunch of mint,chopped1 bunch spring onions, chopped12 Prawns, chopped1 Cucumber,chopped1 bunch of coriander, choppedhalf a cup of cashew nuts, oasted and chopped1 chilli, choppedgarlic chives, to tie the paper rollsFor the dip1 tbsp Sugar2 tbsp rice vinegar1garlic clove, rushed1 chilli, finely chopped2 tbsp Fish Saucejuice of 2 limesMethodSoak the rice paper rolls in water and then wipe gently with kitchen paper to dry.Lay all the ingredients along the rice paper, roll up the rice paper carefully and then tie with a garlic chive.For the dip, boil the sugar and rice vinegar together in a small saucepan, until the sugar is completely dissolved. Add the remaining ingredients and set aside to cool.Serve the rice p
By popular request, curries in my house tend to come from a limited repetoire - there's Thai green curry, stuffed vegetable curry and this one - a fresh, hot and slightly sweet curry from Goa
Welcome to my version of hell. Sitting at a food stall at the Seoul Incheon International airport waiting out my 22 hour layover, passing the time with breakfast, nothing more then a thin black coffee and prawn-flavored puffy snacks. As of yet I'm still not sure what they make these snacks out of other then pulverized prawn carcasses but shit, I've got a full 22 hours to figure it out. Technically speaking I am stamped out of Vietnam and unable to leave the airport here in Korea due to some discrepancy in my checked baggage that went missing from the previous flight and thus my presence here in the airport is required all day long in case my luggage shows up I can positively identify it, as if the sticker detailing the flight barcode and my name aren't proof enough, they need me to stick around. And who wouldn't want to stick around this place? Row upon row of duty free shops selling all the over-priced useless shit your heart could ever desire, and all tax free. Or course being ta
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