Thursday, July 10, 2008

Thai prawns

In the cooking domain, I often become attached to a particular dish for a certain period of time, which means preparing it at a rate of once every fortnight or so, say, with slight variations. For the last couple of months, I've been going through a Thai prawns period. Here's a photo of the basic ingredients:

Besides the prawns, shallots and garlic, the green stuff in the bowl comes from my garden: a mixture of finely-chopped parsley, chives, mint and coriander leaves. The French product called Maïzena is corn flour, the large jar contains powdered ginger, while the small jar contains red chili paste. One bottle contains Thai fish sauce; the other, Japanese sesame oil. Place the shallots, garlic and aromatic plants in a food mixer along with a tablespoon of cornflour, two teaspoons of fish sauce, a teaspoon of ginger and a small quantity of chili paste. When the mixture is homogeneous, add the prawns and mix for a few seconds. Place the result on a board covered in bread crumbs, flatten it into a rectangle and sprinkle the upper surface with sesame oil followed by more bread crumbs.

Leave the board and its contents in the refrigerator overnight, so that the paste coalesces into a solid slab. The next day, I sliced the past into small rectangles and cooked them slowly on the plancha plate of my Cuisinart grill.

I served up the prawn rissoles with pieces of baked red peppers and deep-fried rice noodles.

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