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At the Thai Orchid Restaurant, Downtown Klamath Falls.
It is our favorite (affordable) restaurant and a great place for a meal. We always see several friends when we go there.
Sambal Tumis Udang Resep Prawn Sambal Recipe 参巴虾食谱
Ingredients:
500 grams raw Prawns, shelled and devein.
1 large or 2 medium Red Onions, skinned and sliced.
2 lemongrass stalks, white part only, crushed.
A sprig of Kaffir Lime Leaves, slightly torn to release essential oils.
3 tablespoons Tamarind Pulp mixed with ⅓ cup warm water.
½ cup Vegetable Oil.
Seasonings:
2 - 4 tablespoons Sugar, or more to taste (this is sweet sambal).
1 tablespoon Light Soy Sauce.
½ teaspoon Salt, or to taste.
To Be Blended Till Fine:
500g Chilli Bowl (packaged wet-ground dried chillies).
250g Shallots.
5 cloves garlic, peeled.
3 - 5 Birds Eyes Chillies, optional.
5 - 8 Candlenuts (buah keras). Can substitute with Cashews or Macademia.
1 tablespoon Belacan (fermented shrimp paste).
1 tablespoon Dried Silver Baits.
1 thumb-sized fresh Turmeric or ½ - 1 teaspoon Turmeric Powder.
Method:
1. Process shallots, garlic, chilli bowl and bird's eye chillies if using until fine. Use 2 chillies for a mild- medium curry, 4 for a hot curry and 5 for an extra hot curry.
2. Heat up a wok on medium heat and then add oil. Heat for a few seconds until hot but not smoking, then add processed mixture and belacan.
3. Fry over a medium heat for a few minutes, stirring all the time, until fragrant and oil is starts to separate from paste.
4. Add sliced onions and fry for another minute, stirring briskly, and then add the prawns and fry for a couple minutes. Add the strained tamarind juice and torn kaffir lime leaves.
5. Stir to combine, coating the prawns with the spicy mixture.
6. Add sugar, light soy and taste. Add salt if necessary and continue stirring, until prawns are curled, pink and sauce thickens.
7. Serve hot or even at room temperature with hot steamed rice or baguette.
I'm back and it's time to get on with it (again).
Didn't photograph my breakfast but it was 40g of this delicious porridge made with SS milk and some blueberries.
Lunch was a very naughty M&S spicy prawns with chilli dip (I didn't have very much of the dip - they give way too much).
I was back at the gym for a session with my trainer this afternoon. I had a banana on the way there and a 90kcal cereal bar on the way home (via the SO's office and Costco)
Forgot to photograph my dinner, but SO hadn't finished his - I ate the same but don't muh my foodup like he does.
Fruity porridge & blueberries
spicy prawns and dipping sauce
banana
Pork sausages, onions, mashed potatoes, brocolli and peas
Sambal Tumis Udang Resep Prawn Sambal Recipe 参巴虾食谱
Ingredients:
500 grams raw Prawns, shelled and devein.
1 large or 2 medium Red Onions, skinned and sliced.
2 lemongrass stalks, white part only, crushed.
A sprig of Kaffir Lime Leaves, slightly torn to release essential oils.
3 tablespoons Tamarind Pulp mixed with ⅓ cup warm water.
½ cup Vegetable Oil.
Seasonings:
2 - 4 tablespoons Sugar, or more to taste (this is sweet sambal).
1 tablespoon Light Soy Sauce.
½ teaspoon Salt, or to taste.
To Be Blended Till Fine:
500g Chilli Bowl (packaged wet-ground dried chillies).
250g Shallots.
5 cloves garlic, peeled.
3 - 5 Birds Eyes Chillies, optional.
5 - 8 Candlenuts (buah keras). Can substitute with Cashews or Macademia.
1 tablespoon Belacan (fermented shrimp paste).
1 tablespoon Dried Silver Baits.
1 thumb-sized fresh Turmeric or ½ - 1 teaspoon Turmeric Powder.
Method:
1. Process shallots, garlic, chilli bowl and bird's eye chillies if using until fine. Use 2 chillies for a mild- medium curry, 4 for a hot curry and 5 for an extra hot curry.
2. Heat up a wok on medium heat and then add oil. Heat for a few seconds until hot but not smoking, then add processed mixture and belacan.
3. Fry over a medium heat for a few minutes, stirring all the time, until fragrant and oil is starts to separate from paste.
4. Add sliced onions and fry for another minute, stirring briskly, and then add the prawns and fry for a couple minutes. Add the strained tamarind juice and torn kaffir lime leaves.
5. Stir to combine, coating the prawns with the spicy mixture.
6. Add sugar, light soy and taste. Add salt if necessary and continue stirring, until prawns are curled, pink and sauce thickens.
7. Serve hot or even at room temperature with hot steamed rice or baguette.
Dainty Sichuan Food Chinese(Szechuan) - Melbourne
Address: 26 Corrs Lane map
Suburb: Melbourne Tel: 03 9663 8861
Dining Precinct: City - Chinatown
Website: www.ador.com.au/restaurantdetail.aspx?r=5403&c=1
Time Open: Mon-Thu 12:30pm-9:30pm, Fri 12:30pm-10:00pm, Sat-Sun 2:30pm-9:30pm
Australian Dining Out Reviews:
Dainty Sichuan Food Chinese(Szechuan) - Melbourne
Address: 26 Corrs Lane map
Suburb: Melbourne Tel: 03 9663 8861
Dining Precinct: City - Chinatown
Website: www.ador.com.au/restaurantdetail.aspx?r=5403&c=1
Time Open: Mon-Thu 12:30pm-9:30pm, Fri 12:30pm-10:00pm, Sat-Sun 2:30pm-9:30pm
Australian Dining Out Reviews:
Classic Family Restaurant ️
"Nothing brings people together like good food.."
" ..لا شيء يجمع الناس معًا مثل الطعام الجيد"
📌 Shop #8 Al Huraiz Building, Damascus St, Al Qusais 2, Dubai, United Arab Emirates
#ClassicFamilyRestaurant #ClassicRestaurant #PrawnRecipe #Prawnsfry #Prawnsmasala #Tandooriprawn #Pepperprawn #Spicyfood #Multicuisine #Tastyfood #Seafood #Spicyprawn #MysearchUAE #DubaiRestaurant
Sambal Tumis 参巴虾
"Chili fried with belacan shrimp paste, onions, garlic, tamarind juice. Tumis means "stir fry". Often the cooking oil is re-mixed with the sambal. It may be mixed with other ingredients to produce dishes such as sambal kangkong, sambal cumi (squid) and sambal telur (egg)." - Wikipedia
Zanzibar is a semi-autonomous region of Tanzania and is a world apart from mainland Tanzania. Zanzibar is well known for its unique mix of culture, the Muslim religion, beautiful Stone Town and white sand beach. It was the second part of my tour of Tanzania.
We flew from Arusha to Stone Town, Zanzibar and could feel the change in weather. It was hot and humid and it rained very hard in the afternoon. Thank God we were at a restaurant at that time. The Zanzibari cuisine is a good reason to visit this amazing island; it is a great mix of flavours and traditions. This shows the spicy prawns I had for lunch.