← Home Blog Listening Reading Playing Photos Replies Archive Colophon bmannconsulting.com »
  • Wok fried spot prawns

    Modified from a recipe for Hong Kong-style ketchup prawns. Except I don’t keep ketchup in the house, so it’s a chili sauce + tomato paste + agave.

    20120610-181319.jpg

    Peanut oil in a wok, with 3 cloves garlic + some large chunks of ginger and a couple of kaffir lime leaves.

    20120610-181333.jpg

    A bunch of green onions, and a bunch of basil. These went in after the chili sauce.

    20120610-181341.jpg

    I brought back some arbol chilis from Mexico. Used a couple of tablespoons of it, then added a teaspoon of tomato paste plus a teaspon or so of agave syrup. After the prawns went into the hot oil, then I added this sauce. A couple of tablespoons of soy sauce were added at the same time as the greens went in.

    20120610-181350.jpg

    Prawns cooking.

    20120610-181358.jpg

    Finished product on the table. First time I’ve eaten a lot of shells, plus eaten the insides of the head. Next time, I should’ve used less peanut oil and gotten the shells even crispier before adding more sauce and greens.

    → 5:15 PM, Jun 10   •  Food, recipe, prawns, spot prawns, Blog
  • RSS
  • JSON Feed
  • bmannconsulting.com »