Since returning from Las Vegas, my mind has been preoccupied with the delicious Malaysian food I had there. My taste buds as a result have been pleading for me to make something that will satisfy, or partially satisfy anyway, my never-ending cravings for coconut and chili peppers. Fortunately my garden came to the rescue with some fresh lemongrass, chillies, and cilantro.
This dish, Curry Kapitan Shrimp, actually began as "Curry Kapitan Prawns" but due to our lack of fresh seafood here in the desert, I've substituted with some large sized shrimp. It is essentially a coconut-curry curry with fresh tomato and lemongrass, and is big on flavor. If you're aiming for something hearty and flavorful in which the heat can be ratcheted up when one wills it, this one is a good bet.
1. First I began by making a bumbu spice mix by grinding 3 cloves garlic, 10 shallots, 1 tsp belacan, 3 candlenuts (I used almonds), and turmeric (I used powdered but the original recipe calls for a fresh piece). All these were added to a food processor and ground.
2. Next I fried (in peanut oil) half an onion, crushed lemongrass stalk, curry leaves, adding the bumbu spice mix after a minute or two. Coconut milk and 1 tsp curry powder was added and the mixture cooked for 6-7 minutes.
3. Finally I added prawns, fresh tomato, and fresh green chillies. This, with a little more coconut milk and salt/sugar to taste, was cooked for an additional 4-5 minutes. Fresh lime juice was squeezed on top after the curry was served.
I loved this dish and it was so easy to make. How lucky people in Southeast Asia are to have grown up with such a rich culinary culture. As I often tell people, I feel somewhat slighted by having been raised in a such a boring culinary tradition. No wonder I was never excited much about food until much later in my life.
Well I am off again for more travels in the coming weeks. Next week I will be in Hawaii (Big Island), and following this I'll spend a week in Portland, Oregon -- a city I frankly don't know much about, with the exception of their famous used bookstore. If anybody has any culinary or activity tips for me, please share them!
Comments
I thought shrimps and prawns were the same....at least it says so in my book by Julia Child...as well as Jeffrey Alford in Mangoes and Curry leaves.
So, what's the difference between them?
Posted by: Marie | March 3, 2007 04:53 PM
Marie: I can't exactly how or why we Americans make the distinction, but usually "very large" ones are called prawns here and the smaller type are called shrimp. That's my best explanation -- anybody have a better one?
Posted by: Evil Jonny | March 3, 2007 07:42 PM
According to Food and Agriculture Organization (FAO) of United Nations, shrimp is a seawater creature, while prawn's natural habitat is fresh water. This definition is not used by the grocery stores, fish markets, or the restaurants. Retailers commonly differentiate them by the size. A larger jumbo shrimp (Less than 25 shrimp to a pound) with head-on is normally referred to as prawn.
Scientifically, there is a difference between the two species. Both species are found caught in sea water as well as fresh water with varying sizes.
They are different in the body structure , the way the shells overlap and the way they breed.
Posted by: Anna | March 6, 2007 01:34 PM
when in Portland, check out the Montage.
301 SE Morrison St
Portland, OR 97214-2112
(503) 234-1324
it's a bit tricky to get to because it's under the Morrison St. bridge. GREAT cajun food and the best atmosphere!
gonna try your drunken noodles recipe tonight.
Posted by: armondo | March 7, 2007 04:05 PM
Anna: thank you for that!
Armondo: thanks for the suggestion, I'll be there at the end of the month. And good luck with your drunken noodles, that's one of my favorites for sure.
Posted by: Evil Jonny | March 7, 2007 04:53 PM
This looks like another good recipe; I may just need to try it this weekend. I also love cooking Asian food (esp. South Asian/Indian and SE Asian)... but I also still find a lot to be excited about in the "boring" European culinary culture in which I grew up. I guess I'm an equal-opportunity glutton.
I might add some kaffir lime leaves to this. I seriously think kaffir lime leaves have changed my life!
Posted by: kusala | March 9, 2007 10:34 AM
Sounds good. I've been a slacker about checking on your nummy dishes. Probably jealous when compared to what I eat lately.
Anywho wanted to tell you about a book our library got that you might check out - Hummus and 65 other delicious and healthy chickpea recipes by Laskin. Must admit that I will cheat and use canned beans. I've never been able to get dry ones to stop being rocks.
Posted by: sithi | March 11, 2007 05:35 PM
I do agree with you that Southeast Asia is rich in culinary tradition. But having grown up there, I, on the other hand dream of travelling around the states and savouring your culinary delights! Deep dish pizzas, authentic reuben sandwiches, bagels, cornbread, biscuits and gravy, soul food... And these probably sound like boring fare for many as they're so everyday, but trust me you don't get them in Europe...
Posted by: Erin | January 6, 2008 03:06 PM