Mekong Delta Prawn

And I am back with a Prawn recipe again. Are you bored with my Prawn obsession? Well, I am so much of a Prawn lover that I keep trying new recipes with it. Last few weeks I am suddenly getting little bit obsessed about Vietnamese food. So, this time I decided to cook the Prawns in the Mekong Delta style. It is difficult to convince my partner to eat more than 1 prawn usually but this preparation was so delicious that he had plenty at one go. That made me happy and sure about the taste of this dish actually. It is easy and extremely delicious. I served it with some jasmine rice and it went really well.

Ingredients-

• 350 gm medium sized prawns, washed shelled and deveined.
• 1 tbsp fish sauce
• 2 tsp oyster sauce
• 1 tbsp sugar (per taste)
• 1 tbsp shallots finely chopped
• 1/2 tsp fresh ginger grated
• 1 tsp fresh garlic chopped
• 1 large green bell pepper chopped (you can use spring onion also)
• 2-3 red chili sleeted
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp curry powder
• salt per taste
• Vegetable oil

Method-

• In a mixing bowl combine prawns, sugar, oyster sauce, fish sauce, curry powder, cumin and cinnamon. Cover and refrigerate it for half an hour to 40 minutes.
• Heat oil in a deep wok, fry the ginger, garlic, bell pepper and shallots till they are fragrant and tender.
• Add the prawns and the sauce mixture.
• cover the lid and cook for 4-5 minutes.
• Serve with plain/herb/jasmine rice.

P.S-

Many of you might have some doubts over the curry powder. Here is how to make the curry powder.

You need to mix and blend cinnamon, cardamom, coriander, turmeric, cumin, fennel, black pepper, saffron, tamarind and poppy seeds together. However make it in little portions as the aroma doesn't stay intact for longer even if you keep it in airtight containers. If you do not have saffron ready or a few ingredients missing you can still give it a go, wouldn't make a drastic difference to the taste.