manticle
Standing up for the Aussie Bottler
Made this last night. It seemed fairly simple as I made it up but reading the recipe there are a lot of steps. Damn super fine tasty though.
Ingredients:
Prawns:
500g whole green king or tiger prawn.
1 stick fresh lemongrass - brunoise (fine dice) white part only - reserve scraps.
2 tsp peeled and grated or fine diced ginger (preferably galangal/siamese ginger)
2 kaffir lime leaves-chiffonade (fine slice)
3 cloves garlic - fine diced
2 bullet chillis - fine sliced
Zest and juice of 1 lime (preferably kaffir lime)
1 tsp tamarind paste
Cracked pepper
sea salt
approx 3 tbsp olive oil
1 tbsp Chinese cooking wine
Few drops sesame oil
Stock:
prawn shells
lemongrass scraps
water
sea salt
peppercorns
Noodle salad:
Small amount rice vermicelli (do not try and substitute with flat dried rice noodles - thin hair like noodles are the only ones)
1 L vegetable oil
1/2 fresh chilli - fine sliced
1-2 tsp white vinegar or rice vinegar
1/4 cup dessicated toasted coconut
1/4 bunch fresh coriander (leaves washed and chopped)
1/4 bunch thai basil - torn
1/2 cucumber - peeled and chopped/sliced to taste
8- 10 cherry or cherry roma tomatoes, quartered
1/2 carrot, julienned (fine match stick slices)
200g snow peas (approx) topped, tailed and sliced.
Juice of 1 lime
1 tsp white vinegar
1/2 tsp palm sugar
sea salt
Black pepper
Few drops sesame oil
Method:
Prawns:
1. Put olive oil, lemongrass and kaffir lime in shallow pan. Season with salt. Slowly bring to heat, remove and allow to cool. Repeat 3 times
2. Bring to heat a fourth time, add a touch of vinegar and chinese wine, cook out (till liquid evaporates - do not allow to burn or stick).
3. Add garlic, ginger, lime zest, tamarind and chillis. Cook till fragrant (do not allow to burn or stick - can deglaze with a touch of wine or vinegar if necessary).
4. Allow to cool.
1. Peel prawns and de-vein using a bamboo skewer. Leave tails on for aesthetic pretty type stuff. Set aside prawn shells for stock
2 Add cooled oil to prawns, marinade 12 - 24 hours.
3. Heat oil in pan, season prawns well and fry till just nearly cooked (outside flesh should be red, blue/raw flesh on non tail ends should have just started to turn). Slowly add marinade during cooking. Cover and leave stand 5 mins. Strain (some oil content will add to the dressing but you don't want saturation. The ginger, garlic chilli etc will be mighty tasty though).
Stock:
1. Place prawn shells, sea salt (a pinch - don't overdo it), a few peppercorns & lemongrass scraps in a small pot of cold water.
2. Bring to boil, simmer 1 hour. With a ladle, remove scum from surface as it forms.
3. Strain, discard solids
Salad:
1. Place vege oil in a clean dry pot. Slowly bring up to heat (make sure it doesn't burn or smoke)
2. When hot (test with a small piece first) add separated dry noodles. They should puff up almost immediately on contact. Remove from oil using one of those 'removing from oil' type things (forgotten the name) and drain on absorbent paper. Season with a tiny amount of sea salt, allow to air dry. You can do small batches if the pot isn't large enough - noodles will increase in size by at least 3x. This oil can be cooled and re-used.
3. Toast coconut in moderately hot oven (flat tray, evenly spread) until just browning and fragrant.
4. Bring stock to boil, add julienne carrot, blanch 1-2 minutes and remove. Cool quickly in an ice bath. If you haven't cooled the stock following the original boil, you can freeze and re-use or refrigerate and re-use within a couple of days. Great in prawn risotto, paella or any seafood dish that uses water.
5. Heat a small amount of oil in a pot, throw in carrots and the dash of vinegar and the palm sugar. Fry 2 mins, remove from heat and allow to cool naturally. Retain liquid
6. Bring small pot of water to boil, add salt, blanch snow peas 1-2 minutes, cool quickly in iced water.
7. Add carrots, carrot pickling liquid, tomatoes, cucumber, chilli and herbs to a bowl with noodles. Season very lightly with sea salt and black pepper
8. Add prawns
9. Squeeze over all remaining lime juice and sesame oil
10. Mix together and serve.
Garnishing with fried shallots (not spring onions please New South Welshman but small brownm onions) wouldn't go astray - my partner can't eat onion so I don't use them much anymore. Simply dust longitudinal slices with flour or rice flour, fry in hot oil in small amounts, remove, drain on absorbent paper and season. Allow to air dry (shallow even layer and move to allow air to dry underside will lead to crispy as opposed to soggy).
Ingredients:
Prawns:
500g whole green king or tiger prawn.
1 stick fresh lemongrass - brunoise (fine dice) white part only - reserve scraps.
2 tsp peeled and grated or fine diced ginger (preferably galangal/siamese ginger)
2 kaffir lime leaves-chiffonade (fine slice)
3 cloves garlic - fine diced
2 bullet chillis - fine sliced
Zest and juice of 1 lime (preferably kaffir lime)
1 tsp tamarind paste
Cracked pepper
sea salt
approx 3 tbsp olive oil
1 tbsp Chinese cooking wine
Few drops sesame oil
Stock:
prawn shells
lemongrass scraps
water
sea salt
peppercorns
Noodle salad:
Small amount rice vermicelli (do not try and substitute with flat dried rice noodles - thin hair like noodles are the only ones)
1 L vegetable oil
1/2 fresh chilli - fine sliced
1-2 tsp white vinegar or rice vinegar
1/4 cup dessicated toasted coconut
1/4 bunch fresh coriander (leaves washed and chopped)
1/4 bunch thai basil - torn
1/2 cucumber - peeled and chopped/sliced to taste
8- 10 cherry or cherry roma tomatoes, quartered
1/2 carrot, julienned (fine match stick slices)
200g snow peas (approx) topped, tailed and sliced.
Juice of 1 lime
1 tsp white vinegar
1/2 tsp palm sugar
sea salt
Black pepper
Few drops sesame oil
Method:
Prawns:
1. Put olive oil, lemongrass and kaffir lime in shallow pan. Season with salt. Slowly bring to heat, remove and allow to cool. Repeat 3 times
2. Bring to heat a fourth time, add a touch of vinegar and chinese wine, cook out (till liquid evaporates - do not allow to burn or stick).
3. Add garlic, ginger, lime zest, tamarind and chillis. Cook till fragrant (do not allow to burn or stick - can deglaze with a touch of wine or vinegar if necessary).
4. Allow to cool.
1. Peel prawns and de-vein using a bamboo skewer. Leave tails on for aesthetic pretty type stuff. Set aside prawn shells for stock
2 Add cooled oil to prawns, marinade 12 - 24 hours.
3. Heat oil in pan, season prawns well and fry till just nearly cooked (outside flesh should be red, blue/raw flesh on non tail ends should have just started to turn). Slowly add marinade during cooking. Cover and leave stand 5 mins. Strain (some oil content will add to the dressing but you don't want saturation. The ginger, garlic chilli etc will be mighty tasty though).
Stock:
1. Place prawn shells, sea salt (a pinch - don't overdo it), a few peppercorns & lemongrass scraps in a small pot of cold water.
2. Bring to boil, simmer 1 hour. With a ladle, remove scum from surface as it forms.
3. Strain, discard solids
Salad:
1. Place vege oil in a clean dry pot. Slowly bring up to heat (make sure it doesn't burn or smoke)
2. When hot (test with a small piece first) add separated dry noodles. They should puff up almost immediately on contact. Remove from oil using one of those 'removing from oil' type things (forgotten the name) and drain on absorbent paper. Season with a tiny amount of sea salt, allow to air dry. You can do small batches if the pot isn't large enough - noodles will increase in size by at least 3x. This oil can be cooled and re-used.
3. Toast coconut in moderately hot oven (flat tray, evenly spread) until just browning and fragrant.
4. Bring stock to boil, add julienne carrot, blanch 1-2 minutes and remove. Cool quickly in an ice bath. If you haven't cooled the stock following the original boil, you can freeze and re-use or refrigerate and re-use within a couple of days. Great in prawn risotto, paella or any seafood dish that uses water.
5. Heat a small amount of oil in a pot, throw in carrots and the dash of vinegar and the palm sugar. Fry 2 mins, remove from heat and allow to cool naturally. Retain liquid
6. Bring small pot of water to boil, add salt, blanch snow peas 1-2 minutes, cool quickly in iced water.
7. Add carrots, carrot pickling liquid, tomatoes, cucumber, chilli and herbs to a bowl with noodles. Season very lightly with sea salt and black pepper
8. Add prawns
9. Squeeze over all remaining lime juice and sesame oil
10. Mix together and serve.
Garnishing with fried shallots (not spring onions please New South Welshman but small brownm onions) wouldn't go astray - my partner can't eat onion so I don't use them much anymore. Simply dust longitudinal slices with flour or rice flour, fry in hot oil in small amounts, remove, drain on absorbent paper and season. Allow to air dry (shallow even layer and move to allow air to dry underside will lead to crispy as opposed to soggy).
