[CH] BBQ King Prawns with stir fried vegetables
Tara Deen (tara@es.usyd.edu.au)
Mon, 08 May 2000 09:58:44 +1000
CH-ers:
I've finally settled into the new house, so it was definitely time to
break out the beloved BBQ. During the week I had found my first ever can
of chipotles in Adobe sauce. And I paid an exorbitant price for
it...Au$5.50!!!!! So I had to try it out. At the wholesale markets,
green King Prawns were going cheap and my husband expressed a craving
for BBQ'd prawns. I had already bought a roast to BBQ with the
chipotles, so it was a real BBQ weekend.
BBQ KING PRAWNS
1 kg green King Prawns
1/2 cup coconut milk
3 cloves garlic
Juice of 2 limes
3 chiles of choice - I used a new chile I found in the supermarkets
called a "ball chile" It's almost perfectly round, not quite 1" in
diameter...any ideas?
Wash prawns and drain, and combine in bowl with other ingredients.
Marinate while BBQ is heating (1/2 hour to 45 minutes). When hot, cook
prawns over direct heat 1-2 minutes on each side, until cooked but not
overdone.
STIR FRIED VEGES
2 cups veges of choice - I had broccoli, snow peas, mushrooms, carrot,
red capsicum, bok choy, and spring onions.
1/2 cup coconut milk
1 tsp. fish sauce
2 tsp. soya sauce
1 tbsp chile sauce - I used a sauce I had just found called Encarra
Caribbean CHile sauce. Contains scotch bonnets and habaneros.
Heat wok while BBQ is heating. Combine coconut milk and sauces and set
aside. Stir fry veges, adding harder veges such as broccoli and carrots
first, and less firm veges such as mushrooms and bok choy last. When
veges are almost done, add prepared sauce and give a final stir. Remove
from heat and leave to rest and finish cooking while dashing outside to
cook the prawns.
This'll serve 3-4, quite happily. It was too much for 2.
After visiting Judy Howle's web site, I marinated a rump roast in the
Jalapeno and Garlic sauce overnight and BBQ'd it the next day over
charcoal and thyme twigs, with BBQ'd garlic, tomatoes and potatoes
tossed in habs, garlic and thyme. Had this SUnday night with the Smoke
Signals BBQ sauce (see
http://www.ebicom.net/~howle/page/barbecue_recipes.htm) and a fresh
tomato salsa.
FRESH TOMATO SALSA
This isn't traditional, but I had no cilantro.
3 ripe tomatoes, finely chopped
4 chipotles in adobe sauce
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp olive oil
1/4 cup fresh parsley
1/8 cup green onion, slices finely
2 tbsp red wine vinegar
Heat oil over a gentle heat in a pan and gently fry onion and garlic
until soft. Finely chop chipotles and parsley together. Combine
ingredients in a bowl and cool for 2-3 hours to let flavours blend.
Enjoy!
Yours in chillidom,
Tara
--
______________________________________________________
Tara Deen
School of Earth Sciences
Division of Geology and Geophysics
Building FO5
University of Sydney NSW 2006
Phone: 61-2-9351 4271
Fax: 61-2-9351 0184
email: tara@es.usyd.edu.au
______________________________________________________