•  

New Recipes

1 Cut off the rostrum on the prawns' heads; Trim off the antenna and legs; Devein with toothpicks; Rinse and pat dry; Blanch in boiling water for 4 minutes; Remove and rinse; Shell; Marinate in seaso.


Briyani Beehoon

Ingredients :

500g prawns, 2.5T , 1 onion, 1 sprig curry leaves, 2 red , 1 ripe tomato, 1T raisins, 60g roasted cashew, 9 cloves of garlic, 30g ginger, 1 stalk of coriander, 1 lemon, 1/2t fennel, 300g dried rice vermicelli.

SEASONINGS:
(1) 1.5T fish curry , 1.2t , 1.5T yogurt, 1/2t salt, 1T mint leaves.
(2) 3 cardamom pods, 3 cloves.
(3) 60ml yogurt, 185ml chicken stock, 1/2t turmeric powder, 1t salt.
(4) 1 cinnamon stick, 4 cardamom pods, 4 cloves

Preparation :

1. Peel, rinse and mince garlic.
2. Peel, rinse and mince ginger.
3. Rinse and mince coriander.
4. Cut a lemon into halves;
Juice.
5. Add seasoning (1), the lemon juice, 2/3 of the minced garlic, 1/3 of the minced ginger and the minced coriander to a big bowl; Mix well to be marinade.
6. Cut off the rostrum on the prawns heads; Trim off the antenna and legs;
Shell; Devein with toothpicks; Rinse and pat dry; Marinate in the marinade from the step 5 for 30 minutes.
7. Soak dried rice vermicelli in water for 30 minutes; Remove and drain.
8. Pound 1/2t fennel in a motor.
9. Rinse and seed red chili peppers; Cut a red chili pepper into halves lengthwise; Slice the remaining.
10. Heat a wok over a high heat; Add 1T ghee and heat over a medium heat; Add seasoning (2) and the pounded fennel; Stir-fry over a medium heat till fragrant; Add the sliced red chili pepper, the remaining minced garlic and ginger; Stir-fry over a medium heat for 1 minute; Add seasoning (3); Stir well; Bring to the boil over a low heat; Add the rice vermicelli; Toss over a medium heat till the gravy is absorbed (about 3 minutes); Turn off the heat; Remove.
11. Peel, rinse and mince an onion.
12. Rinse, seed and dice a tomato.
13. Heat the wok over a high heat; Add 1.5T ghee and heat over a medium heat; Stir-fry seasoning (4) over a medium heat till fragrant; Add the onion, curry leaves, and the remaining red chili pepper; Stir-fry over a low heat till the onion has become golden brown; Add the tomato; Stir-fry over a medium heat till soft; Add the prawns together with the marinade; Stir well; Simmer over a medium heat till cooked and the gravy is thick; Turn off the heat; Return the rice vermicelli to the wok; Mix well; Arrange on a serving plate; Spread raisins and cashew nuts on top; Ready to serve.

COOKING TIPS:
1. Quality prawns should not have a black dot on its head because this is a major sign that the prawns is not fresh and its head is likely to come off.
2. "Devein" means removing the ugly dark "vein" along the prawns' back, which is actually the prawn's digestive tract with a lot of sand and makes the prawn taste gritty and bad to the palate.