Friday, October 14, 2011

Recipe for my prawn dish (as seen on Blogger MasterChef)

During the Invention Test, our main mystery ingredient was prawns. Since they were pretty large and fresh prawns, I decided to keep it simple, so the judges can enjoy the natural sweetness of the prawns. 

Since we were given many colorful vegetables and fruits, I decided to use this to my advantage to create a visually attractive dish. Here's my recipe for King Prawns with Garlic Butter, Coriander, and Curry Leaves served on a bed of sauteed vegetables and pineapple. 



Ingredients
8 large prawns
A bunch of coriander, finely chopped
Extra virgin olive oil
Salt and pepper
25g butter
Curry leaves
1 shallot, thinly sliced
2-3 cloves garlic, diced
1/4 red pepper, cut into small cubes
1/4 carrot, cut into small cubes
1/4 zucchini, cut into small cubes
Pineapple, cut into small chunks
1 spring onion, cut into 3cm length
1/3 red chilli, deseeded and sliced


1. Firstly, peel the prawn shell and head, leaving only the tail. Then, devein the prawns, this will also give the prawns a nice curly shape once cooked. 


Deveined prawns

2. Place the deveined prawns in a small bowl and marinate with 2 tbsp EVOO, coriander, salt and pepper for about 15-20 minutes.

3. Heat 1 tbsp of olive oil in a frying pan on medium high heat. Add red pepper, carrot, and zucchini and cook for 3 minutes. Add the pineapple cubes. Stir and season with salt and pepper. Remove from pan.


4. Heat 1 tbsp olive oil and butter in frying pan on medium heat. Add garlic, shallots and curry leaves and cook for 3 minutes or until garlic is golden brown. This will also impart the curry leaves flavour and aroma into the garlic butter.

5. Add the prawns and cook for about 1 1/2 minutes or until the prawns are pink. The prawns will cook very quickly, so do keep an eye on them as you do not want to overcook them. Overcooked prawns are rubbery in texture. Remove from heat.

6. Place the spring onions and red chilli in the hot pan and give it a quick stir, about 1 minute is sufficient to slightly cook them.

7. To serve, place sauteed vegetables, followed by the spring onions and red chilli on a plate. Then, arrange the prawns on top of the sauteed vegetables. Garnish the plate with a few curry leaves.

A simple and delicious prawn dish.. hope you enjoy it!


For the full set of photos, please view here.


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The actual cooking show, MasterChef Malaysia premieres on 22nd October 2011 at 9.00pm on Astro Ria (Channel 104). It will air every Saturday - Wednesday and the Master Class will be on every Friday 9.00pm.

- Official Site URL – http://www.astro.com.my/MasterChef/
- Twitter Link– www.twitter.com/MasterChefMY

6 comments:

  1. deveining prawns! that's a useful tip! never knew that :D

    ReplyDelete
  2. Thank god, in melbourne, prawns are already deveined for you leaving the tail at the end. :)

    ReplyDelete
  3. Must be very appetizing with the addition of pineapple :) yummy!!

    ReplyDelete
  4. Yum yum!! Looks quite easy to make.. But I hate the deveining part!! :P Makes me fingers so smelly..

    ReplyDelete
  5. Deveining is actually quite easy, just takes a bit of time to do it. :)

    ReplyDelete

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