Okay, so these curled up fellas look more Chinese than Italian but the reason I trimmed their feelers and rostrum (the pointed part of a prawn's head, according to Wey) ala Chinese-style is so you can eat these guys with your fingers so it's safer not to have all those needles around. I've experimented with substituting the passata and wine with assam pulp (mix assam/tamarind seeds with water) and a little sugar and found the seafood (fish or prawns) to taste even better. With assam however, let the fish/prawns simmer longer in the gravy. Malaysia Best has a recipe using assam and fried eggs that is unusual, at least to me.
Italian Tomato-Garlic Prawns
500g very fresh medium-sized prawns, unshelled
2 T garlic, minced
1/2 cup white wine
4 T passata/canned diced tomatoes in puree
4 T extra-virgin olive oil
1/2 t salt
1/4 t freshly ground black pepper
1 T fresh flat-leaf parsley, chopped
1. Heat up a fry pan and add the oil. Add the prawns and fry in high heat till it has turned red on the underside. Add the garlic, salt and pepper. Turn prawns over. Add the wine and passata and stir well to mix.
2. Throw in the parsley and dish up. Serve immediately with some bruschetta or crusty bread.
2 T garlic, minced
1/2 cup white wine
4 T passata/canned diced tomatoes in puree
4 T extra-virgin olive oil
1/2 t salt
1/4 t freshly ground black pepper
1 T fresh flat-leaf parsley, chopped
1. Heat up a fry pan and add the oil. Add the prawns and fry in high heat till it has turned red on the underside. Add the garlic, salt and pepper. Turn prawns over. Add the wine and passata and stir well to mix.
2. Throw in the parsley and dish up. Serve immediately with some bruschetta or crusty bread.
Note: The next time I cook this, I'm going to make it a mixed seafood dish with squid, clams, crabs. And some assam pulp.
Even though I'm allergic to prawns this sounds and looks great and easy to do
ReplyDeleteOoo.. Looks very yummy indeed :)
ReplyDeleteNEE: I am literaly salivating..especially when thinking of the sourish bit.
ReplyDeleteAny difference in taste from the Chinese 'ha luk'?
ReplyDeleteshan: allergic to prawns...:(
ReplyDeletewombok: i prefer the assam version :)
gregwee: ha, liking sour things ah!
ck: chinese style much more 'xiang' bc you'd have to deep fry in high heat.i am biased but chinese stir fry at very high heat n short time is one of the best way to cook.
how long do you cook this dish for? i am about to attempt it. And I was going to place it on a small serving of pasta.
ReplyDelete