March 28, 2013 by Bloke In A Kitchen
Years and years ago, I made a Vietnamese stir-fry from a recipe in a Keith Floyd cookbook. It was bloody gorgeous, with lemon grass, kaffir lime leaf, chilli, loads of mouth numbing pepper, sugar and garlic. A mind-blowing explosion of tastes with every drooling, orgasmic mouthful.
This recipe is my very own concoction, using everyday ingredients, and is similar in that it’s zesty, spicy hot, sweet AND peppery all at the same time. It goes perfectly with freshly made tagliatelle (dried pasta wouldn’t work half as well for this) or fresh flat noodles / rice.
Give it a try and let me know what you think. It’s one of my absolute favourites.
Please note: These quantities serve 1 hungry person.
For the first stage of cooking this dish …
1 tablespoon of olive oil
2 cloves of garlic – finely chopped
1 small red onion – very finely chopped
1 large carrot – cut into match sticks
1 teaspoon of salted butter (a tiny, tiny slice – just enough to add a glisten to the sauce)
For the prawns and marinade …
1 x 140g packet of fresh shelled king / large prawns
Zest of half a lemon
Juice of half a lemon
1 fresh chilli (de-seeded and white membrane removed) – very finely chopped
Small pinch of dried chilli flakes
Lots of freshly ground black pepper – about 25 twists (It’s peppery too!)
Pinch of white pepper
4 teaspoons of sugar (or add a little more to taste, if required)
2 teaspoons of water
Sauce Thickener …
To thicken the liquid just a little, put a level teaspoon of cornflour in a small bowl, add a few teaspoons of water and mix well. This will ensure it doesn’t go lumpy or too gloopy when you add it to the pan.
Heat the olive oil in a medium sized frying pan, and then cook the garlic for 1 minute without browning. Add the red onions and carrot, increase the heat, and cook for a couple of minutes until slightly softened, but still crunchy.
Immediately add the prawns and marinade. Add the tiny knob of butter. Bring up to high heat, and when the liquid looks like it’s about to bubble and boil, reduce the heat to simmer, add the cornflour and water mixture, give a good stir, and simmer for a further minute.
The dish is now ready, the sauce should be just slightly thickened, the prawns just cooked lightly, and the carrots still crunchy.
Ideal served with fresh home-made pasta (see pictures below), or flat egg noodles / rice.
Recipe and method for fresh pasta here; http://www.jamieoliver.com/recipes/pasta-recipes/a-basic-recipe-for-fresh-egg-pasta