always happens in life to have the hands of prawns and not sleep at night thinking about how to prepare them. Well, maybe not everyone, but thoughts like this haunt my nights sleepless O_o. So I bought the really big prawns that have inspired in me an irresistible desire to associate them with some ingredients East to give them a touch of class that enhance the splendor of these crustaceans. Look at that beautiful! I focused on a simple recipe that preserves the Indonesian 'integrity exalting king prawns with a few other aromatic ingredients, released during a wise marinating, always required for maximum flavor dishes. 'Nuff said (but then it turned out what they are?) and we come to training camp!
serves 4 people, considering it as a light main course which is associated with other risk-free course:
- 1 kg of prawns in shell
- 100 g Roasted
but not salt - 1 clove '
Garlic - 1 tsp Fresh Ginger
- 4
onions - 1 tablespoon lime juice
- Lime
a zest - 1 teaspoon Oelek Sambal (Indonesian chili sauce, look for it in the ethnic food department)
- 1 teaspoon of seeds ground coriander
- half a teaspoon of turmeric powder
- 2 tablespoons of 'seed oil' Peanut
First of all my heroes, as seen in other recipes (such as the sublime Thai shrimp curry with coconut milk ), shelled prawns, leaving tails intact, which will add flavor to the final dish. Arrange the shrimp in a large bowl and mix with all the other ingredients: chopped peanuts, juice and zest of lime, garlic and ginger finely chopped, chopped onions, spices and sambal oelek. Mix well without damaging the shrimp, cover the bowl with plastic wrap and let marinate in the refrigerator for a couple of 'hours or even better overnight.
What's the rush you ? More leave to marinate the stronger the flavor and aroma of your prawns! The next day, foaming at the mouth to the 'nerve-wracking waiting, transfer the shrimp in a wok and toss in two tablespoons of' oil 'peanuts for 4-5 minutes. Serve immediately accompanied with white rice with coconut. If you want, you can even serve as porzioncine smaller starter, piercing 3-4 prawns on a skewer of wood after they are fried. Glaaab! And now, gamberofili after strenuous waiting, eat and enjoy it all!
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