After having been to Rome, then back, then looking for guest writers on Belgian beers, and oh … I forget, real life, it’s back to cooking.The days are getting longer. I love that! When I come home it’s still light, and when I wake up, again, more light. You have no idea how weather depend I am. My general well being is influenced by it, let alone the food I cook and eat. Food now has to be light, has to be fresh and colourful. Bringing the sun in.
Still keeping in mind my resolutions, I have moved on from the ‘heavy’ books, to lighter, sunnier books. Like ‘Luscious’ by Michele Cranson. A wonderfully visual book, full of recipes and photos which make you long for sunny beaches, the sea and cocktails. I wish I could be there now.
Although I am not complaining. Brussels has been more than sunny, and the city is simply wonderful. But let’s get cooking. Not wanting to go through too much trouble, I took a look at our cupboards, I took a look in the fridge and with the help of Michele Cranson I adapted and cooked a simply delicious prawns dish.
All you need to make sure you have are … well, the prawns (frozen ones work just as well). The rest is up to your spice cabinet – we didn’t have tamarind, so left that ingredient out, and up to taste – I thought coconut milk would be too heavy so instead used yogurt. I am sure the recipe would go just as well with aubergines, green beans or even carrots? You tell me.
Simply Delicious Prawns (serves 4)
1/2 tbsp cayenne pepper
1 tbsp ground turmeric
1 tbsp tamarind puree
20 raw king prawns, peeled, de-veined, tails intact
2 tbsp vegetable oil
2 red onions, finely sliced
1 red pepper, cut into stripes
1 tbsp soft brown sugar
1 tbsp balsamic vinegar
100 ml coconut milk (or yogurt)
Mix the spices, then add the prawns and toss until well coated. Cover and refrigerate till ready to cook.
Heat the oil in a deep frying pan, then add the onions. Cook until soft and they begin to caramelize. Add the pepper (vegetables), the sugar and the balsamic vinegar.
Add the prawns, and cook for another 5 minutes or till the prawns start to curl and turn pink.
Of course in the meantime you would have steamed some white Basmati rice, or cooked some noodles to serve the prawns with. We opted for rice. I also added two de-seeded chillies to the prawn mixture as I like my food hot. Instead of coconut milk I served plain yogurt next to the food.
Some coriander and you have not only a simply delicious prawn dish, but also one that doesn’t take all in all more than 30min. The perfect end to a very sunny day.