This time, I marinated the prawns in a prawns sauce, that I made with prawn shells and prawns, boiled for 20 mins, then pureed strained, boiled down again, until it halved, then blended, with a little olive oil, quite a lot of chili pieces and Thai fish sauce. I let the prawns sit in the marinate overnight, adding fresh pressed garlic, a tiny bit more oil, and pats of unsalted butter, right before grilling for 6 mins. (1.30 + 4.30, combo1 + grill) I think they were good; I may just declare this dish done!
The main course was pan roasted pork medallions, with a pineapple/wasabi glaze. Now, this is part of my pork roast extravaganza, that has been going on all month and I think just in time for Vesak, it may well have come to an end! Pan roasting the pork, works better in a way that oven roasting the whole cut, even though of course, nicely done dry roast has its own flavor, which is not what pan roasted gets you to. But its so much easier to manage in a way. I marinated the sliced (3/4 inch) pork in salted ( 2 teaspoons to 0.75 l --that's 3 cups) unsweetened pineapple juice over night. Then, I used a cup of the marinade, with a cup of fresh juice, and another of diced pineapples, for the base of the reduction, boiling that down, until the pineapple was soft, then pureeing it, and reducing until thick. That’s 30 odd mins of boring, hot work — but this time, I didn’t burn it! Adding wasabi to taste is easy, right at the end, once the pork has been pan roasted in medium heat for about 7 mins., total. Since I use cast iron pans, I just popped it in the oven ( at 5) for about 10 mins also, to giving it that dry roast tinge. May be that worked; but the pork was soft, succulent even, and glaze was done right. My guests suggested that I add a little unmixed wasabi on the side, which I agreed I should have. I should remember next time! The medallions were served over mashed potatoes with pepper, and iceberg lettuce, undressed, scalded spring onion shoots and pineapple slivers. Jehan suggested that the spring onions be slit, some thing Ritu also suggested, some months ago when I made a soup — but in the main, both my guests thought the glazed worked well the pork, and was well blended. I had the dish earlier in the day, when I did a trail run, and yes, I was pleased!