So this was a totally impromptu decision after watching Masterchef Australia! This is usually the after affect, but this time I chose to put it to practice…Headed out in the evening towards Spar with the intention of picking up the simplest of ingrediets to cook the simplest and quickest prawn dish. As I was walking through the ‘sauces’ section, there was this whole array to experiment with and their prices allow you to do so…the one that I picked up was a Sweet & Chilli sauce, little did I notice that it read ‘Thai’ underneath in bold. Here is what followed the sauce in my pushcart:
One packet of dehydrated mushrooms
250 gms of frozen and cleaned prawns
One bunch of spring onions
200 gms onions and 100 gms garlic
By the time I was home, I had already planned in my head that this dish would be best served with just plain rice and may be some red wine. I was all set to get started on my quick experiment.
Process: Ground the onions and garlic to a fine paste and throw them into the pan of a generous dollop of butter. Let them turn slightly brownish-goldenish (you know what I mean). To this add finely chopped spring onions, stir them to perfect blend and cover it for a about 2 mins and keep aside. In the mean time empty the packet of dehydrated mushrooms in a vessel of hot water and cover for about 10 mins.
Now in a thaw the frozen prawns and then light fry them in two teaspoons of butter. Add a pinch of salt per your taste. This should take about 5 mins. Now pour in your gravy into the pan, if you feel its a lil to dry, add half a cup of water, the Hydrated mushrooms (I used half a packet in this preparation) and half a cup of the ready made sauce into it and lid it for about 5 mins…well this is now when the magic happens and the flavors totally blend with each other.
In the mean time I already served myself some wine in my favorite big goblet.
So there you go…this was the quickest prawn dish I ever prepared besides just frying them with salt & pepper and soya sauce (telling you thats my all time favorite quick starter).
Suggestions: When the prawns are de-shelled, it just very magically contributes to a very ‘sea food’ kinda flavor. You could also try this dish by not removing the tail of the prawns you pick up. Feel free to experiment with the kinds of ‘ready made sauces’ available in the market…the plain sweet and chilli and chilli garlic should be great too…Mine was just a template for you guys to play around with. Bon apitite!