chilli

Chilli garlic prawns and rice

Posted by Gary

Chilli garlic prawns and rice

I did a linguine and garlic prawns a few weeks ago. Tonight, I thought I’d do something with an Asian bent.

Stir-fried Garlic, Ginger, Chilli, and Prawns with white rice.

Ingredients

  • Raw prawns (large banana prawns)
  • Tomato sauce
  • Soy sauce
  • Sweet chilli sauce
  • Garlic (sliced with a mandolin)
  • Ginger (grated)
  • Chilli flakes
  • Chilli (cut in strips)
  • Spring onion
  • White onion
  • Whole black peppercorns (freshly ground)
  • Rice
  • Broccoli florets

Instructions

  1. Marinate the raw prawns (with the shell on) in a bowl of tomato sauce, sweet chilli sauce, soy sauce, garlic, ginger, and chilli flakes.
  2. Leave the prawns in the marinade in the refrigerator for a couple of hours.
  3. Cook the rice however you please.
  4. Heat a wok until it’s smoking hot.
  5. Add in some high vapour point oil, e.g., Queensland nut oil.
  6. Fry off some garlic, ginger, spring onions and white onions and then add in the prawns and marinade.
  7. Cook the prawns by stir-frying them until they turn red. 
  8. Add in the broccoli florets and mix everything until the broccoli florets soften a little.
  9. Serve in a bowl and eat with the rice using chopsticks.
  10. Some people will want to eat the prawns by sucking them off and then breaking the head off and sucking its head. The next step is peeling the prawns and eating the chilli-flavoured hot flesh. 
  11. I do it differently; I hold the prawn with my chopsticks and suck the juice off it and then eat the whole prawn, including the shell, head, and legs.
  12. If I was cooking this for someone else, I would peel the prawns and remove the alimentary canal first because I know most people would prefer it that way.

Final thoughts

How do you eat prawns?

  • Fresh ginger and garlic
  • Chilli Ginger Garlic Marinade
  • Raw Large Tiger Prawns
  • Raw Large Tiger Prawns in Chilli Ginger Garlic Marinade
  • Raw Large Tiger Prawns in Chilli Ginger Garlic Marinade
  • Spring onions White onion Chilli
  • Stir-frying Garlic, Ginger, Chilli, and Prawns in a wok.
  • Stir-fried Garlic, Ginger, Chilli, and Prawns with white rice.
  • Stir-fried Garlic, Ginger, Chilli, and Prawns with white rice.
  • Stir-fried Garlic, Ginger, Chilli, and Prawns with white rice.

Sweet sweet tomatoes

Posted by Gary

Fresh sweet tomatoes are so much better than store bought

So, I come back from Delhi and a work friend gives me a bag of her fresh sweet tomatoes.

It’s so true that fresh is always best. These little tomatoes were so sweet and crisp and tasty. Last night I cooked them with my salmon and leftover prawn curry.

Salmon with curry prawns with pearl barley couscous and brown rice with white quinoa Sweet tomatoes Gary Lum
Salmon with curry prawns with pearl barley couscous and brown rice with white quinoa [click for a better view]
Tonight, I had them with crispy skin curry chilli salmon and a chilli jalapeño salad with fried shallots and lime zest. 

Crispy skin curry chilli salmon with fresh tomatoes, and a chilli jalapeño salad with fried shallots and lime zest. sweet tomatoes Gary Lum
Crispy skin curry chilli salmon with fresh tomatoes, and a chilli jalapeño salad with fried shallots and lime zest. [click on the photo for a better view]

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Preparing tonight’s dinner

I got home from work and immediately started on the salad. In a metal bowl, I added some chopped iceberg lettuce, fried shallots, sliced spring onions, sliced red onion, red chillies, jalapeño peppers, the halved tomatoes, lime zest and some chunks of cream cheese.  

With the salad done I tossed some flour, curry powder and chilli flakes into the plastic bag with the salmon and shook it up to coat the salmon.

I heated up a small iron-based frying pan in my portable induction hob and sprayed it will a little olive oil. The salmon was tossed skin side down into the frying pan. The hot pan and the flour/curry coating got it nice and crispy. The salmon was flipped over when it was ready and a little butter was added. Don’t overcook the fish!

Juice from the lime, the hot butter and oil plus a little salt and maple syrup was used to dress the salad.

How did it taste?

My experience in India has convinced me that I need to add more spices to my food. Tonight, there were chilli flakes, curry powder, red chillies and jalapeño peppers.

The stand out component were the sweet tomatoes. They just popped. The salmon was very good too. Because avocado is so expensive now, I didn’t have any, so that’s where the cream cheese came into play. It worked well to give that smooth mouth feel.

Final thoughts

If you can get your hands on or your mouth around some fresh sweet tomatoes, do it. It’s well worth the effort.

Parting words

I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform.
I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.

 

One ‘pot’ Chicken Maryland with crunchy quinoa rice

Posted by Gary

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Chicken Maryland again

Yes, I’m doing Chicken Maryland again. If you follow along on Facebook, Twitter and Instagram you’ll know that I buy salmon and chicken every week. I know that the thigh meat and skin aren’t the healthiest options but it has helped me cut back on red meat.

What you need for this dish

  • Chicken Maryland—1 piece so long as it’s not too big for your frying pan
  • Small nonstick frying pan
  • Quinoa rice—½ a packet of microwave quinoa rice
  • Avocado—I always eat a whole avocado because I’m too lazy to store remaining avocado in the refrigerator and cover it with lemon or lime juice to reduce the amount of oxidation and consequent browning of the flesh
  • Chilli—1 red chilli sliced, you can have it as hot as you like
  • Spring onion—sliced, as much as you want
  • Pepper—I like freshly cracked black pepper
  • Smoked paprika—I like adding some and hoping I dream well. Paprika causes me to have nightmares unless I go to bed in a happy mood and if I’m in a happy mood I often have happy dreams 😉
  • Caramelised onion—I’ve started to like the bottled variety but you could use home made stuff

What to do to make this one ‘pot’ wonder

  1. Heat up your oven to 200 °C (400 °F)
  2. Cook the quinoa rice in the microwave oven
  3. Set aside half for another meal
  4. Pour the remaining half into the nonstick frying pan and spread out evenly
  5. Add a tablespoon of caramelised onion where you want to place the chicken
  6. Place the chicken on top and then add cracked pepper and paprika to taste
  7. Place the frying pan into the oven and cook for 20 minutes
  8. At 20 minutes turn the oven down to 180 °C (350 °F) and cooked for 40 minutes
  9. Remove the frying pan and then add the avocado, chilli and spring onion
  10. Shoot the photograph after scalding your hand because you forgot to use an oven glove to pick up the frying pan by the handle
  11. Eat the meal from the frying pan because if you’re cooking a one ‘pot’ meal you don’t want to waste water and your time washing a plate.
  12. Be careful not to scratch the nonstick surface with your knife and fork. Yes, use a knife and fork, you’re not a bloody Viking. If you’re a shield maiden however, you can do whatever you like.
  13. Wash the dishes
  14. Write the recipe
  15. Blog (verb)

One 'pot' chicken Maryland with crunchy quinoa rice, avocado, spring onion and chilli
One ‘pot’ chicken Maryland with crunchy quinoa rice, avocado, spring onion and chilli

How did it taste?

Bloody superb

It had crispy skin and the quinoa rice was crunchy and had absorbed all the fat from the chicken.

The avocado gave it a nice creaminess while the chilli gave it a nice bang.

Would you make this?

Let me know in the comments below.

 

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