Dave's Free Press: Cooking

in which I try not to poison you too much


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Sat, 23 Jan 2010

Recent kitchen adventures

I went to Wing Yip recently, cos it's the cheapest and (more importantly) most convenient place for getting kitchen stuff. I needed a sharpening stone and a sieve. Of course, I was seduced by some of their many frozen delights, and filled a drawer in my freezer full of fish balls, pre-cooked prawns, a duck, etc

I need to empty that drawer so I can fill it with bits of Edmund's pig, so as well as turning the duck into smaller more compact and easily storable pieces, I've been cooking with prawns recently.

First, a nice healthy dish. Toss your prawns (fnarrr) in lime juice and chili. Serve with a salad of warm parsnip chunk with spring onions and tomatoes.

Second, marinade your prawns in lemon juice, cider vinegar, tamarind sauce, garlic and chili for a few hours. Parboil some chunks of butternut squash and then roast 'em with a chopped chipotle chili. Chop and fry a red onion, adding several teaspoons of Pataks* curry sauce. Combine everything in the pan with coconut cream. Just before serving, add coriander leaves and chopped up baby pea pods and stir through. If you have any coconut cream left, have it in your after dinner coffee - it's OK, not as good as real cream, but worth trying at least once.

I've still got some prawns left, but the bag's now small enough to squeeze into another drawer. Success! I have room for bits of pig!

* this is not cheating. Well, it is, but it's authentic Indian-housewife-style cheating!

Posted at 19:39 by David Cantrell
keywords: parsnip | prawns
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