Wok Tossed Prawn Spinach Chowmein

Wok Tossed Prawn Spinach Chowmein

500 grams Egg Noodles

½ cup Chicken Stock

3 Tbs Chopped Garlic

4 Spring Onions (Cut into thin slivers – Greens and White portions separately )

3 Bunches of Spinach Leaves

20 pieces of deveined headless prawns (cut into longitudinal halves)

1 Red Capsicum cut into slivers

1 Green Capsicum cut into slivers

3 Green Chillies cut into slivers

1 Tbs Red Chilly Flakes

2 Tbs Light Soy Sauce

3 Tsp Shaoxing Wine

2 tsp Chilly Oil

4 tsp White Vinegar

1 Tbs CornFlour

1 tsp Paprika

Salt

Ajinomoto (optional)

Cook the Noodles and set aside.

Marinate the prawns with 2 tsp Vinegar, Corn Flour, Paprika and Salt and set aside for 15 minutes.

Stir fry the prawn on high heat until they just turn pink in a wok with oil and set aside. Don’t overcook.

In a fresh wok, add oil and heat it.

Add the chopped garlic and sauté on low for about a minute or less

Add the white spring onions.

Sauté on high for a minute or so

Add the Capsicums and sauté on high for a minute.

Add the prawns, and mix well. Immediately add the noodles.

Add the spinach leaves, Soy Sauce, Wine, balance Vinegar, Red Chilly Flakes and salt (be careful since you would add the stock later which contains salt), mix and toss for another 3-4 minutes.

In between add the Chilly Oil.

Once almost done (the spinach leaves would have wilted), add the stock.

Another 1 minute or so on the flame and then it’s done.

Serve Hot with whatever!!

Gandhoraj Prawns in Creamy Mustard Sauce

It's been a while since I have been to the kitchen. Prawns in the refrigerator and a Friday Night combi led to this. 

Gandhoraj Prawns in Creamy Mustard Sauce 

500 grams de-veined prawns with head
1 Tbsp fresh ground black pepper
Salt
One Gandhoraj Lime (Substitute with normal lime if you cannot source Gandhoraj)
1/5 tbsp Crushed fresh Garlic

Oil to pan sear the prawns

Sauce:

50 grams of Salted butter
1 tbsp Olive Oil
1 Onion finely chopped
1/2 cup white wine
250 ml Cream
3 tsp Dijon Mustard
2 tsp Kashundi(A Bengal special Mustard sauce)
Chilli Flakes
Salt

One Gandhoraj Lime to accompany

Marinate the Prawns with Gandhoraj Lime, salt. crushed garlic, black pepper for about 30 minutes
Pan sear the prawns until they turn pink and set aside.

In a saucepan melt 50 grams of butter on low. Add 1 tbsp of olive oil too.
Add the finely chopped onions.
Saute on low until the onions turn translucent
Add the wine and raise the heat
Once the wine is cooked lower the flame and add the cream
Stir well and add the red chilly flakes
Scald the cream and then add in the Dijon Mustard
Also add in the Kashundi too
Add the black pepper
Mix well and switch off the flame.

Place the Prawns on a plate, squeeze some freah Gandhoraj and pour some sauce over it. Some Burnt Garlic rice along with this.
First Class!!

Butter Pepper Garlic Crab

A visit to Mahesh Lunch home last week had anyway perked us up. It also enthused the mind to try and replicate the same at home. But first, we needed crabs. A trip to the local seafood market  resulted in procuring some  excellent fresh crabs. The result was overwhelming!!

Butter Pepper Garlic Crab

6 pieces of Medium Size Crabs – cleaned, main claws separated

8 Tbs of chopped Garlic

1.5 Tbs of coarsely Ground Roasted Black Pepper

Salt

3 Tbs of Olive Oil

300 grams of Butter

2 tbs of White Oil

Heat oil on low and add 6 tbs of Garlic

Allow the garlic to become crisp and brown (stir now and then – entirely on low)

Drain and set aside the crispy garlic

In a wok add the olive oil and 50 grams of Butter and heat on low

Add the balance 2 tbs of chopped garlic and cook until soft and light brown

Add ½ Tbs of Black Pepper

Stir and after 30 seconds add the crabs

Increase the heat and sauté

After about a minute reduce the flame to medium

Add a bit of salt(not too much)

Once the crab shells turn red, reduce the flame to low and sprinkle some water

Cover and cook for about 10-15 minutes

Take off the lid and check if the crab meat is done. (Check the meat of the main body)

Check if there is any moisture and if so allow the same to evaporate

Now add the 250 grams of butter and the rest of the black pepper

Once the butter melts, mix well

Switch off the flame. Add the crispy garlic. Squeeze some lime juice. Serve hot with some Neer dosas or Appams. We love it with rice too.