Post by amarante on Oct 13, 2016 12:32:53 GMT -5
prawn pan roast or chemmen
This is an interesting cookbook written by an Indian woman who is from the American South so the recipes are fusion Southern Indian such as masala jambalaya
Source: Asha Gomez with Martha Hall Foose - My Two Souths
6 servings
¼ cup dried shrimp (see notes)
2 tablespoons peeled, finely chopped fresh ginger
¼ cup coconut milk
2 tablespoons coconut oil
2 medium shallots, peeled and thinly sliced
2 fresh bay leaveso
1 tablespoon hot paprika
1 teaspoon turmeric powder
1 tablespoon tomato paste
1 teaspoon kosher salt
2 pounds freshwater prawns or jumbo shrimp (20 to 30 count), peeled and deveined
In a blender or food processor, combine the dried shrimp, ginger, and coconut milk. Blend to make a thick paste; set aside.
In a large skillet over medium heat, heat the coconut oil until hot. Add the shallots and bay leaves. Cook, stirring occasionally, until the shallots are golden, about 6 minutes. Add the paprika and turmeric and cook, stirring, for 1 minute. Add the tomato paste, shrimp paste mixture, salt, and ¼ cup of water; stir well.
Cook the mixture over medium heat until the prawns are cooked through and turn pink, about 5 minutes, taking care to avoid overcooking the shrimp, as they will continue to cook after being removed from the heat. Remove the skillet from the heat. Allow to sit uncovered for carryover heat to cook the shrimp through, about 10 minutes. Remove the bay leaves and serve.
NOTES: Dried shrimp are a flavor powerhouse. Often found in Asian and Latin American dishes, the tiny, sundried shellfish lend a salty flavor, much like anchovy paste or fish sauce. The smell is much more potent than the flavor once it is incorporated in the sauce. When shopping, look for whole dried shrimp with a nice coral color; gray or a washed-out pink color can mean the shrimp are old and stale or of poor quality to begin with. These briny secret agents of flavor add much depth to this dish.
This is an interesting cookbook written by an Indian woman who is from the American South so the recipes are fusion Southern Indian such as masala jambalaya
Source: Asha Gomez with Martha Hall Foose - My Two Souths
6 servings
¼ cup dried shrimp (see notes)
2 tablespoons peeled, finely chopped fresh ginger
¼ cup coconut milk
2 tablespoons coconut oil
2 medium shallots, peeled and thinly sliced
2 fresh bay leaveso
1 tablespoon hot paprika
1 teaspoon turmeric powder
1 tablespoon tomato paste
1 teaspoon kosher salt
2 pounds freshwater prawns or jumbo shrimp (20 to 30 count), peeled and deveined
In a blender or food processor, combine the dried shrimp, ginger, and coconut milk. Blend to make a thick paste; set aside.
In a large skillet over medium heat, heat the coconut oil until hot. Add the shallots and bay leaves. Cook, stirring occasionally, until the shallots are golden, about 6 minutes. Add the paprika and turmeric and cook, stirring, for 1 minute. Add the tomato paste, shrimp paste mixture, salt, and ¼ cup of water; stir well.
Cook the mixture over medium heat until the prawns are cooked through and turn pink, about 5 minutes, taking care to avoid overcooking the shrimp, as they will continue to cook after being removed from the heat. Remove the skillet from the heat. Allow to sit uncovered for carryover heat to cook the shrimp through, about 10 minutes. Remove the bay leaves and serve.
NOTES: Dried shrimp are a flavor powerhouse. Often found in Asian and Latin American dishes, the tiny, sundried shellfish lend a salty flavor, much like anchovy paste or fish sauce. The smell is much more potent than the flavor once it is incorporated in the sauce. When shopping, look for whole dried shrimp with a nice coral color; gray or a washed-out pink color can mean the shrimp are old and stale or of poor quality to begin with. These briny secret agents of flavor add much depth to this dish.