Saturday, February 14, 2015

Spiced Mekong Delta Prawns

Valentine's Day has come around again, it's actually the 23rd one we have shared together.  While there is still lots of love between us we don't necessarily go all out with the publicity hype that has turned a day of romance into a money making opportunity that is obsessed over by millions.  So as we have done every year we gave each other some simple cards with beautiful words written inside them and had a special feast..... well they do say a way to a man's heart is through his stomach.

I decided that we would have a spicy prawn entrée followed by some Crispy Asian Pork Belly for main.  Alex was having a sleep over so it was good to have spicy and pork as she is not a fan of either.  Oliver is getting better with spice but doesn't like prawns.  But their taste buds are still changing and discovering so it won't be long before they realise what they are missing out on.

The Spiced Mekong Delta Prawns was a recipe I stumbled across.  I found the recipe on the SBS website and as you can imagine, the recipe instantly drew me to putting it on the menu straight away.  The Mekong Delta region in south-western  Vietnam and it is Vietnam's most important fishing region more importantly it is well known for its prawn farming.  This recipe uses fresh prawns marinated in a mixture of sauces and spices and then quickly cooked for delicious meal.
The flavours were amazing, intriguing our tastebuds with every mouthful.  Spicy but delicate, a little sweet and a little sour.  Very interesting combinations of spices which produced a dish that was fragrant and had just the right amount of heat.  As an entrée I just served on a bed of lettuce leaves but served with steamed rice this dish would also be a perfect main meal.


Spiced Mekong Delta Prawns
(Recipe adapted from SBS)
Serves: 4
ProPoints Per Serve: 6
1 tablespoon fish sauce
1 tablespoon sugar
2 teaspoons oyster sauce
1/4 teaspoon cinnamon powder
1/2 teaspoon cumin powder
1 tablespoon dry sherry
freshly ground black pepper
1/2 teaspoon curry powder
500 grams large prawns, peeled, deveined, tails removed
2 tablespoons vegetable oil
1/2 small red onion, finely chopped
2 teaspoons minced garlic
6 spring onion (scallion), cut into 2 cm lengths
1 tablespoon water
lettuce leaves, to serve
1 long red chilli, finely sliced

In a mixing bowl, combine fish sauce, sugar, oyster sauce, cinnamon powder, cumin powder, sherry, black pepper and curry powder. Add the prawns, cover and marinate in the fridge for 30 minutes.

Pour oil in a large wok or frying pan on high heat. Fry the garlic and red onion until fragrant and stir fry prawns for 2 - 3 minutes until changed colour and cooked through.

Add the spring onion and water and toss for a further 1 minute.

Place lettuce on to a serving plate, transfer prawns to the plate and garnish with sliced red chilli.

(Click here for a printable version of this recipe)

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