Hello everyone, did you notice how relieved everyone was to reach Friday this week? We had a shorter week because of the Australia Day holiday, but everyone was still very worn out by the end of the week. It must be the shock of life resuming its normal pace, with everyone back at school and work and other activities starting up again.
Yesterday I took my nieces to see the Diana exhibition at the Powerhouse Museum, which was excellent, but more importantly, on our way we had lunch at a great little Malaysian restaurant right near the Museum called Kopitiam. The girls loved the roti bread which soaked up the sauce from the chicken curry. Best of all we had leftovers to take home with us, although I had to hand our foodbag in with my umbrella when we reached the Museum entry. Fortunately all our goodies were still intact when we collected them on the way out!
This week's recipe is really delicious and another great one for children, or for adults if you are entertaining, as the diners can put the dish together themselves after you have prepared the prawns. It was featured in the Summer Living section of the SMH during January, and I have just modified it slightly. I found mini and jumbo sized tortillas at the supermarket when I was shopping for these, so depending on the size of those for whom you are cooking you can provide the size of the food to match!
Yellow prawn tortillas
What you need:
- 1 packet soft corn tortillas
- 1 1/2 cups vegetable/sunflower oil (sounds a ridiculous amount, I know, but when I first made this in a small amount it seemed right proportionately so use your judgement)
- 1 onion, sliced
- 120g (or to taste) fresh ginger, peeled and grated
- 5 cloves garlic, finely chopped
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 3 tablespoons turmeric
- 1 1/2 tablespoons (or to taste) chilli powder
- 1 teaspoon salt
- 1 cup tap water
- 24 green medium tiger prawns, peeled
- Put out on the table small bowls containing chopped tomato, finely diced shallots, chopped chillies, chopped mint, brown sugar, salt and quarters of limes
What you do:
- Heat one cup of oil in a pan on the stove over a medium heat and cook the onion until it is translucent. Cool slightly.
- Place the cooked onion and its cooking oil into a blender with the ginger, garlic, spices, salt, 1/2 cup water and pulse until smooth. I did this in my bamix which is now bright yellow from the turmeric!
- Combine the mix with the remaining water and cook over a low heat for five minutes or until thickened. Allow to cool.
- Add the peeled prawns to the mix, toss to combine and refrigerate for two hours.
- Heat the remaining 1/2 cup of oil in a frying pan over a medium heat.
- Add the prawns and marinade and cook until the prawns turn bright orange.
- Serve the prawns with the tortillas and your diners can mix and match the ingredients you have placed in bowls before wrapping up the tortillas and eating.