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General News · 23rd May 2010
Barry Glickman
The fest was a great success and the weather was truly cooperative. We ran out of the prawn recipe handouts, and as promised I am posting the recipe.
Light Green Basil and Sweet Thai Chilli Spotted Prawns with Kroepoek
Sweet, savoury but not too spicy, this dish is served with traditional shrimp crackers known as Kroepoek
Prawn Recipe
Brown in oil 1 tablespoon each chopped garlic and ginger and add a teaspoon of Thai green basil chilli spicing; keep on heat, stirring the mix to allow the aroma to develop. Dry 1 lb of prawns in a towel and add, continue frying for 3- 4 minutes. Do not overcook. Add 6 tablespoons of sweet chilli sauce and 2 tablespoons of coconut milk and heat again. Add bamboo shoots, sliced water chestnuts and unsalted peanuts as desired. Cook 1 more minute and serve with purple Thai rice. Sprinkle with chopped cilantro or minced Thai basil. Note that peanuts have not been added to today’s preparation.
Shrimp Chips or Kroepoek
Buy a box of chip crackers (plain or coloured) in any Oriental food shop. Heat 5 cm of cooking oil in a pan until almost smoking. Add one or two chips. When at the proper temperature, the cracker will expand rapidly and must be fished out to drain very quickly. Each chip should become quite very large and very light. If not hot enough the product is hard and takes on the appearance of enamel. When you get the temperature right, cook 4-5 chips at a time being sure to get the cooked ones out as soon as they have expanded. The shrimp chips can be eaten plain, served with peanut sauce, or used as decoration of Asian dishes.
Barry and Amanda Glickman
Cortes Islanders