Mongolian Prawns

Not bad. I deserve a pat on my shoulders. I should because I am actually taking the height and depth to learning and knowledge thirsting on the various types of cuisines from throughout the globe and mostly from Asian region which of course stretches from this end till that end. Where and which part of Asia is Mongolia located? Somewhere within Asia and neighboring China and Russia on the across side. Why I am going into a such fact on Mongolia, are you now asking me? Well, to let you know that China has an influence, to a certain extent on the types of ingredients Mongolians tend to use for their cooking. Ah! I think I got it right. Otherwise, I don't think you could have digested the fact to me coining this Mongolian Prawns (Grilled Prawns, Chinese Prawn Fritters, Shrimp Wanton, Prawn Cocktail, Butter Prawns & Devilled Prawns). Actually, to tell you the truth, mutton and beef seemingly are the popular take in Mongolia, but considering that beef is taboo for us and since we have already hit our limit to mutton or lamb (Nepalese Mutton Curry), I decided on prawns (Goan Prawn Curry).


In fact, this is my first time to making a dish from the land of Mongolia. Then again, as I have told you already, Chinese and their cooking ingredients (Sichuan Chilli Prawns & Tofu Manchurian) to Mongolians and their cuisine? Pretty much some or even more similarities right? Nevertheless because I couldn't get hold of spring onion, I opted for my garden grown kaffir lime leaves and I am of course a true lover of our Gula Melaka/palm sugar. This Mongolian Prawns I seriously must say will rekindle your hunger right now as one the most greatest pleasures. Succulent prawns coated in  tadbit spicy (Malaysian Fish Sambal & Tuna Thoran), and salty bold tasty profoundness (Shrimp Coconut Milk, Shrimp Pho, Shrimp Pad Thai, Bitter Gourd Prawn Curry & Prawn Mango Curry). 

Ingredients

1/2 kg tiger prawns - remove head, gently pull out the veins; wash and pat dry. 

2 red chillies - chopped

4 garlic - chopped

1 inch ginger - chopped

1/2 tbsp dark soy sauce

1/2 tbsp light soy sauce

3-4 kaffir lime leaves -tear into pieces

3 tbsp oil
1 tsp Gula Melaka/palm sugar 

1/2 cup water

Salt to taste (only if needed)  

Method

Sauté chillies, garlic and ginger. 

Add prawns, dark sauce and light sauce.
Season with sugar and salt.

Stir all in and pour water (just enough to cook prawns).

Continue to stir until prawns are nicely coated in the thick sauce. 

Off the heat and combine in lime leaves.

Note - watch the cooking time, otherwise, prawns will become rubbery.