Butter Prawns

Ingredients:

• 1 pound tiger prawns, fresh or frozen
• 1 cup oil, for poaching prawns
• 1 stick (4 ounces) unsalted butter
• 1 sprig curry leaves, or to taste (each sprig has about 16 leaves)
• 1 teaspoon Chinese rice wine or dry sherry
• 1 teaspoon granulated sugar
• 1/4 teaspoon chili paste with garlic, or to taste
• 3 tablespoons unsweetened coconut milk
• Black pepper, to taste
• 2 tablespoons chopped fresh cilantro, for garnish

Method:

Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.

Heat 1 cup oil to 350 degrees. When the oil is hot, add the prawns. Briefly cook the prawns in the hot oil until they turn pink (about 1 minute). Remove and drain on paper towels.

Melt the butter in a wok or heavy frying pan over medium-high to high heat. Add the curry leaves. Cook briefly, then stir in the oil-poached prawns, Chinese rice wine, sugar, and chile paste.

Stir-fry for about 2 minutes, then add the coconut milk. Heat through. Taste and sprinkle with black pepper, if desired. To serve, garnish the butter prawns with the chopped cilantro leaves.

Each serving contains: Calories 354, 2 g Carbohydrates, 19 g Protein, 30 g Fat, 237 mg Cholesterol, trace Fibre, 210 mg Sodium, 210 mg Potassium.

Thai Seafood Soup (Tom Yum Malay)

Ingredients:

• 6 cups good-tasting chicken stock
• 12 medium raw shrimp, shells removed
• Other seafood of your choice: fresh mussels, scallops, crab, or sliced fish fillet (up to 1 handful of each)
• 1 stalk minced lemongrass*, OR 2.5 to 3 Tbsp. frozen or bottled prepared lemongrass (or see substitutions list)
• 2 kaffir lime leaves*
• 4 cloves garlic, minced
• 1 tsp. galangal OR ginger, grated
• 1-2 sliced red chilies OR 1-2 tsp. Thai chili sauce*
• optional: handful of fresh mushrooms, sliced thinly
• 1 medium tomato, cut into thin strips
• other optional vegetables: handful baby bok choy
• 1/2 can (14 ounce) thick coconut milk (not 'lite')
• 2 Tbsp. fish sauce * (if you don't like the smell of fish sauce, see substitutions list below)
• 1 Tbsp. soy sauce
• juice of 1 lime
• 1 tsp. sugar
• 1/4 cup fresh coriander (cilantro), roughly chopped

Preparation:

1. Pour stock plus lemongrass and lime leaves in a deep soup pot over medium-high heat. If using fresh lemongrass, also add the upper stalk pieces for extra flavor. Bring to a boil.
2. Add garlic, galangal/ginger, chili, and mushrooms (if using). Reduce heat to medium and simmer 2-3 minutes, or until mushrooms are soft.
3. Add the shrimp, any other seafood you're using, and tomato plus baby bok choy (if using). Simmer over medium heat 3-4 minutes, or until shrimp turns pink and plump and mussels have opened. Scallops, crab, and fish should all be firm to the touch and no longer translucent.
4. Reduce heat to medium-low and add the coconut milk, fish sauce, soy sauce, lime juice, and sugar. Stir well to combine and gently simmer until hot (do not boil at this point). Taste-test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more Tbsp.), or more chili as desired. If too sour, add more sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
5. Serve in bowls with fresh coriander sprinkled over. For an extra hit of flavor, you can also add some Thai chili sauce, either store-bought or the homemade version: Nam Prik Pao Chili Sauce Recipe. ENJOY!

Steamed Fish in Malaysian Seasonings

Ingredients

Serves: 4 

• 1 medium sized fish, make 3 slits diagonally on both sides of the body
• 1 pinch salt, to taste
• 1 pinch white pepper, to taste
• 2 tablespoons light soy sauce
• 1 tablespoon fish sauce

• 1 teaspoon sesame oil
• 2.5cm ginger, cut into thin strips
• 2 stalks coriander leaves, cut into 3cm lengths
• 1 small lemon, slice in rings

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Directions

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

1. Clean the fish and season with salt and white pepper. Place fish on lightly oiled glass plate.
2. Quickly whisk the soy sauce, fish sauce and sesame oil together then pour the sauce over the fish.
3. Sprinkle the strips of ginger and half of the coriander leaves over the fish. Arrange a few slices of lemon on top.
4. Place the fish in a steamer over rapidly boiling water. Cover and steam for about 20 minutes or until fish is done.
5. Serve on a serving platter, garnish with the leftover coriander leaves and pour the cooking liquid over.