sharing recipes from one generation to the next
After the frustration I experienced with the recipe for carrot cake with cointreau soaked sultanas, I thought it only fair to trial a different style of recipe from “What Katie Ate”, the book under scrutiny by the Cookbook Guru.
While I followed the method as prescribed by Kate Quinn Davies, I confess to changing the flavour profile completely. I just couldn’t get excited about the recipe’s inclusion of lime juice and zest with the other ingredents. I felt okay about the garlic and chilli, but not with smoked paprika and parsley? In the end I ditched the garlic completely and made lime, ginger and chilli sizzling prawns.
The dish was simple to make. Most of the prep time was dedicated to peeling the prawns. While the prawns bathed in the marinade, I made the stock which basically looked after itself. I did add a step to the stock making at the outset, sizzling the prawn shells in a little oil helps intensify the beautiful crustaceous flavour imparted into the stock. The recipe uses 1/2 cup plus 1 tablespoon of prawn broth, but after making it as instructed in the recipe I had one full cup measure so I altered the method a little to maximize the flavour and avoid wastage.
This was a beautiful dish, quickly and easily finished. The flavours were fresh and lively and allowed the prawns to really shine. We enjoyed our sizzling prawns with a squeeze of lime juice, and side dishes of steamed rice and Vietnamese coleslaw.
Yes, I will definitely make this again….
Sizzling Prawns with ginger, lime, lemongrass and chilli
500g green prawns
1 tablespoon olive oil
2 cups of chicken stock
2 kaffir lime leaves
3cm knob of fresh ginger
1 birdseye chilli
1 stalk of lemongrass
1/3 cup olive oil
fresh coriander leaves
Peel and devein the prawns leaving the tails intact. Set the shells aside.
Pound all the marinade aromatics except to a paste with a mortar and pestle. Mix together the oil, marinade paste and the prawns and refrigerate until needed.
Rinse the prawn shells and drain thoroughly.
Heat the tablespoon of olive oil in a medium saucepan until shimmering, then add the prawn shells and toss until very pink and fragrant..
Add the chicken stock, bring to the boil, reduce the heat and simmer for 20 minutes.
Strain the prawn broth and set aside. Discard the prawn shells
Drain the oil off the marinating prawns and set aside.
Heat a cast iron pan over a high heat. Add the marinade oil and all the stock except 1 tablespoon. Bring to the boil and reduce by half.
Add the prawns and continue to cook over a high heat until the prawns are cooked through, about 5 minutes.
There should only be a tablespoon or so of sauce remaining in the pan. If the sauce it still quite wet, remove the prawns and reduce the sauce until it is almost evaporated.
Return the prawns to the pan, add the reserved 1 tablespoon of prawn broth.
remove from the heat and scatter with fresh coriander. Serve immediately
Serves 4 as an entree