Spicy Crispy Fried Shrimp Salad

Servings: 4 - 5

Ingredients:

     Shrimp - Medium size, 500gm ( roughly 1 lb), shelled with tail on and deveined*
     Scallions -1 cup, chopped
     Onion - 1 lg, sliced (about .5 cm thick)
     Panko Bread crumbs - 1 cup
     Plain flour - 1/2 cup
     Oil - 1 tbsp
     Salt - 1/4 tsp
     Chili flakes - 1 tsp (or less upon your heat preference)

     Oil for deep frying

    Marinade:
    Garlic cloves - 6-7(or more if you are a garlic fanatic like me!)
    Birds eye chili - 4-5 (remove the seeds if you don't like the heat)
    Salt - to taste

Methods:

    1. In blender or mortar and pestle mash in the garlics and chili and salt to a smooth paste. Marinade the cleaned shrimps in the garlic mixture for at least half an hour.
    2. In a large bowl put the shrimps and slowly add the flour while tossing to coat evenly. If the flour coating  seems too dry then stop adding any more or just add a bit of water to make sure the shrimps are coated nicely in a creamy texture.
   3. Then add the panko crumbs to the shrimp, toss and shake off excess.
   4. Deep fry the shrimps over high heat in batches. It will take you about 2-3 min to cook each batch. Just wait to see if the shrimps have curled up and turn golden and crispy. You have to keep an eagle eye on  them otherwise they will burn really quickly as the heat is high. Drain the fried shrimps on a paper towel.
   5. Once all the shrimps have been fried up, heat a wok on high heat. Add the tbsp of oil and once hot add the chilli flakes. They will bubble up, add the sliced onions straight away.

    6. Saute until they soften a bit, then return the shrimps to the wok. Add the chopped scallions. Turn off the heat. Toss everything together, the residue heat will soften the scallions and add the sweet fragrance to the shrimps.
    7. Serve with any sides you like. They are absolutely yum just as they are.


Hints:
*Devein the shrimps by making a slit with a sharp knife along the back (or spine if only shrimps had one!) of the shrimps and remove the black sandy deposit that pretty much looks like a vein. Be careful not to break away the tails.

Shrimp Fried Rice

Servings: 4

Ingredients:

• Shrimp - 1 lb, shelled and deveined
• Onion - 1 med, chopped
• Carrots - 1 cup, sliced
• Frozen sweet peas - 1 cup, defrosted
  
• Green chilies - 2-3 , chopped
• Soy sauce - 2-3 tbsp
• Tasting salt - 1 tbsp (or to taste)
• Black pepper - 1 tsp
• Eggs - 2
• Basmati rice - 3 cups(raw)

Methods:

• 1. Rinse and drain the rice.
• 2. Bring water into boil, add the rice with 1 tsp of salt and boil till the rice seems al dente. Drain and set aside.
• 3. Heat 4 tbsp of oil in a large non-stick frying pan. Fry the eggs by scrambling them, remove and set aside.
• 4. Add the onions to the pan, saute till they are translucent. Add the carrots, half the amount of tasting salt and black pepper. Saute for 2-3 min till they are a bit softer. Add the sweet peas and saute for 2-3 more min. Remove the veggies from the pan and set aside.
• 5. Add the shrimp to the pan with 1/2 tsp of garlic paste and 1/2 tsp of tasting salt. Saute till they curl up.
  
• 6. Return the eggs and veggies to the pan. Stir to combine and saute for 1-2 min.
• 7. Add the drained rice to the pan. Carefully stir to combine as not to break the rice. Test for salt. If required add a bit more tasting salt and black pepper. Saute for 3-4 more min.
  
• 8. Sprinkle the soy sauce on top, turn the heat off, cover and let it rest for 10 min before serving.
• 9. After the 10 min, stir the rice a bit so that some of the whiter rice and some of the darkened rice with soy sauce will mix evenly. Serve with a side of fried chicken or any side of your choice.
  

Hokkein Noodles with Garlic Sesame Prawns

Servings: 4 - 6

Ingredients:

• Hokkein Noodles - 2 packets (450gms each)
• Prawn - 500gms, shelled and deveined
• Carrots - 1 cup, cut into strips
• Snowpeas - 2 cups, deveined
• Bean shoot - 2 cups, rinsed
• Garlic cloves - 3, minced
• Birds eye chili - 4-5, whole
• Chili flakes - 1 tsp ( or to taste)
• Salt - to taste
  
• Cooking oil
• 
  
• Sauce:
• Soy sauce - 2 tbsp
• Oyster sauce - 1 tbsp
• Fish sauce - 1.5 tbsp
• Sesame oil - 1.5 tsp
• White vinegar - 1.5 tbsp
• Brown sugar - 1 tsp

Methods:

• 1. In a bowl whisk in the ingredients for the sauce, set aside.
• 2. Cook the Hokkein noodles per package instructions, drain and set aside.
• 3. Heat oil in a large frying pan, add the minced garlic and the birds eye chilies, to infuse the oil with their scent and flavour.
• 4. Add the cleaned prawns and a pinch of salt and 1 tsp of the made sauce. Saute the prawns on high heat for about 3-4 min, till they curl up. Move them to the side of the pan.
• 5. Add the carrots and saute for a min or so.
• 
• 6. Add the snowpeas and stir to combine. Saute for 1-2 min.
• 7. Add the bean shoots and the drained noodles. Saute for 2-3 min on high heat. Pour the sauce over and stir to combine thoroughly. Turn the heat off and serve immediately.

Cayenne Shrimp with French-cut Beans

Servings: 4

Ingredients:

• Frozen* French cut beans - 1 lb (450 gm) bag, defrosted
  
• Shrimp - 1 lb (400 gms), devein**
  
• Onion - 1 med, finely chopped
• Garlic cloves - 2, minced
• Chili powder - 1/2 tsp
• Cayenne powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1 tsp
• Salt - to taste

Methods:

• 1. Heat 3 tbsp of oil in a non-stick wok. Add the onions and salt. Saute till they are translucent.
  
• 2. Add the garlic, saute to infuse the fragrance. Add the cleaned shrimps and all the dry spices. Saute till they are curled up and bright red, and the oil has separated from any moisture released from the shrimps.
• 3. Meanwhile, place the defrosted beans in a microwavable bowl, sprinkle 1.2 tsp of salt and microwave on high for 2 min.
  
• 4. Add the beans to the shrimp, saute on high heat till the excess moisture released from the beans have evaporated, for about 4-6 min. Turn the heat off.
• 5. Serve with plain white rice or with any side of your choice.
  

Hints:
*You can of course use fresh beans. If you choose to do so, wash and cut them in french style. In a microwavable bowl, place the cut beans, sprinkle with 1/2 tsp of salt and 1/2 cup of water. Cover and cook in the microwave for 3-4 min, until they are softened but still crisp and bright green.
** You can also remove the shell and the tail if you do not like it.

Sauteed Shrimp with Spinach & Beans

Servings: 4

Ingredients:

• Frozen Leaf Spinach - 1 lb (450)
• Shrimp (50-60 count size) - 1 lb (450)
• Red Kidney Beans - 1 lb can, rinsed and drained
• Onion - 1 med, chopped
• Garlic cloves - 2, minced
• Chili powder - 1 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/3 tsp
• Nutmeg powder - 1/2 tsp (optional)
  
• Salt - to taste

Methods:

• 1. Clean and devein the shrimp, set aside.
• 2. In a non-stick pan, heat 3 tbsp of oil. Add the garlic, saute for a min. Add the onions and salt. Saute till the onions are translucent.
  
• 3. Add the shrimps and the dry spices (except the nutmeg powder). Saute for 3-5 min, till the shrimps are cooked. Do not over cook the shrimp, just saute till they curl up and change to a rich pinkish-red colour. Remove from the pan, set aside.
• 4. Add the drained kidney beans to the onions. If needed, add a bit more oil. Saute for 3-4 min.
  
• 5. Add the spinach and the nutmeg powder. Saute on high heat for 7-10 min, till the excess moisture from the frozen spinach has evaporated and it riches a dark green colour.
• 6. Return the shrimps to the spinach. Stir to combine. Saute for 2-3 min, turn of the heat.
• 7. Serve with flavoured or plain white rice.

Beige Khichuri with Chili King Prawns

The traditional Khichuri (which is usually bright yellow/orange coloured) usually has more spices, such as turmeric, cumin, etc and also more types of lentils. The cooking process is also a little bit more complicated. This version of my Khichuri does not go to all those lengths but still tastes fantastic and is the perfect solution for a busy or amateur cook. Since, I do not use all the dry spices, my khichuri looks beige coloured, and its easy on the tummy. :)

Servings: 4

Ingredients:

• For Khichuri:
• Sona Masoori Rice - 3 cups*
• Masoor Dal/ red splits lentils - 1.5 cup
• Onion - 1 sml, finely chopped
• Garlic Cloves - 2, crushed
• Ginger paste - 1 tsp
  
• Green Chili - 2 sml, finely chopped
• Mustard oil - 2 tbsp
• Salt - 1.5 tsp (or to taste)

• For Chili King Prawns:
• King Prawns - 1 lb(450 gm, or about 12 pcs)
• Onion - 1 med, thinly sliced
• Cilantro - 1/2 cup, chopped coarsely
• Garlic powder - 2 tsp
  
• Turmeric powder - 1/4 tsp
• Paprika powder - 1 tsp
• Chili powder - 1 tsp
  
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Salt - to taste

Methods:

• 1. Clean and devein the prawn, leaving the shells on. **
• 2. Mix in all the ingredients for the chili prawns, except the cilantro and the onions, in a bowl and marinate the prawns while you cook the rice.
• 3. Wash the rice and the lentils together and let it drain in a colander.
• 4. In a pot, put the drained rice and lentils, add the onions, garlic, ginger, chili, salt, and the mustard oil. Mix to combine. Add 7.5 cups (2 cups of water for 1 cup of rice and 1.5 cup for the lentils ) of water using the same cup you used for measuring the rice.
  
• 5. Put the pot on high heat, covered, till the water comes to a boil. Once boiled, stir to combine everything together, lower the heat to medium, cover and let it cook for 15 min, undisturbed, that means do not go in, opening the lead or stirring the rice. If you stir your rice too many times, it will release the starch which will make the rice sticky.
  
• 6. After 15 min, check the rice to see whether all the water from the surface has evaporated or not. If it has, then turn off the heat and let it rest, covered, for 15 min before serving. If you still see some moisture on the surface of the rice, then cook for few more min on med heat and then turn the heat off. Your Khichuri is done.
  
• 7. Meanwhile, on a non-stick pan, heat 4 tbsp of butter. Add the chopped onions and saute till translucent.
  
• 8. Add the prawns and saute till they curl up and turn bright red. Once all the juices released from the prawns are evaporated, your prawns are ready. Top them with the chopped cilantro.
• 9. Serve the prawns on a bed of the beige coloured khichuri.
  

Hints:
* You can use any type of medium grain rice. I prefer Sona Masoori, because it has a nutty flavour and the rice, when cooked, is not sticky or does not lump up.
** To devein a prawn/shrimp, keeping the shell on, you first need to remove the heads. Then make a slit or puncture mark on the tip, middle, and lower back of the prawns, through the shells. Make sure not to make a deep wound, which will cut through the vein as well. Place your knife tip through the slits of the shells and pick up a point of the vein through the slits marks, and pull it out. The veins will come out whole, leaving the prawns clean. You might have some trouble the first time, in which case you can just make a cut along the back of the prawn and just pull the vein out. However, the other option makes the prawns look prettier.