Thursday, April 16, 2009
This was an experiment that worked.
(If I give the impression that all my cooking experiments work -- I'm misleading you, lots turn out bad; but I don't blog about them! :))
I just imagined this dish, when I was watching TV. It subtle, kinda chinese/thai like, but at the subtle end of things.
Start with 20-5 super fresh prawns, and separate the heads, and shells from the bodies, deveining the bodies. Boil the heads/shells, in a 1 liter of water, reducing the heat so that its just simmer after you see the first bubbles appear. Add a few cloves of garlic, cleaned, and two or three bombay onions (shallots), cubed. Some whole black pepper corns would be nice.
Marinate the prawns in fish sauce & green chili sauce, adding enough for to coat each one. About a tablespoon of fish sauce and perhaps 1.5 of green chili sauce, and 50ml of sweet vermouth. Taste the marinate. Are the tastes balanced? Add a more sugar and/or salt, if needed.
After about 30 mins (of marinating/simmering), add a little vinegar and fish sauce into the simmer prawn shells/heads. Just a splash. Taste. The sour/salt should be a faint mixure in the background, the foreground being a stronger prawn flavor. Puree the whole liquid thing. Yes, the heads, shells and every thing. It will not trouble your mixure/liquidizer/belnder at all. Strain this, into pan, and bring to a simmer. Add the marinated prawns, for 4 mins.
Take off the heat; you are done.