Sunday, September 5, 2010

Devilled Prawns

Food porn does travel across the global borders and along the way, food lingo is transpired and heightened with different ingredients. In Malaysia, we must speak about the Eurasian influences which has caught up on me as well. Indeed, this Devilled Prawns is inspired by the Eurasian community who have made their mark in Melaka/Malacca due to going back to years back then yesterdays of spice trading at Straits of Malacca bay.  Devilled Prawns, much loved for its fiery spiciness, cooked with chillies and elevated with Asian herbs and spices I reckon will take center stage dish during special occasions and of course, Christmas for Eurasians is not complete without Devilled Prawns. Making Devilled Prawns does require a string of ingredients (Malaysian Indian Fish Curry, Mutton Kurma, Ikan Pari Sambal & Kampung Fried Rice), yet, worthy every mouthful and do keep an eye on prawns for avoiding them from becoming rubbery. 

1/2 kg prawns (de-vein, remove shell but leave the tail intact)

Spice paste (to ground/blend)
5 fresh red chillies
3 bird eye chillies (optional)
5 shallots
1 inch ginger
5 pips garlic
1 tbsp coriander seeds
1/2 inch fresh turmeric
30g cashew nuts (or kas kas/poppy seeds or almonds)
Other Ingredients:
1 large onion - sliced
1 tsp crushed mustard seeds
1 tbsp vinegar
1 tbsp Worcestershire sauce
3 sprigs coriander leaves - sliced
1/2 cup canola oil
Salt for taste

When oil is heated, saute onion.
Add  spice paste, fry over low heat till aromatic and oil splits. .
Add prawns, season with salt.
Stir and simmer, to cook prawns. 
Combine in crushed mustard seeds, vinegar, Worcestershire sauce and coriander leaves.
Stir and dish out.

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