Attempt #67: Prawn & courgette spaghetti

Courgettes or zucchini or if you are like me, I substitute them with local cucumbers if I can't find zucchinis available from the grocer. And I attempted this recipe as my mom who is visiting have never thought that one could fry zucchini and it will taste nice. 

The Result: 

I replaced chillies with tomatoes as I had to make this dish kids-friendly. And I added some chicken slices. Make sure that you brown the zucchini as they will taste so much nicer! 

Jamie's version:

The full recipe can be found on his website link here: 

http://www.jamieoliver.com/recipes/pasta-recipes/prawn-courgette-spaghetti/#z2uUeBGcUulKphwt.97 

Attempt #41: Prawn & watermelon salad

Ahhh…. Just like eggs + bacon, pancakes + bananas and rum + coke, the combination of prawns + watermelons are also just meant to be. Safe recipe to attempt when having to bring a dish for those potluck dinners! J

The result:

Instead of baby spinach, I used ‘bayam’ (which is a different type of more popular known spinach in Malaysia) and I did blanch the ‘bayam’ first so that it is not so raw.

 

Jamie’s rendition:

 

Ingredients (serves 2)

zest and juice of 2 limes

• 12 raw prawns, from sustainable sources, ask your fishmonger, peeled
• 100 g unsalted cashews
• 1 tablespoon sesame seeds
• 1 small bunch mint
• 1 red chilli, deseeded and finely chopped
• 2 handfuls baby spinach
• 400 g watermelon, seeds removed, cut into chunks
• 4 spring onions, finely sliced
• sesame oil
• sea salt
• freshly ground black pepper

Method

Put the zest and juice of one of the limes in a bowl and toss the prawns in it. Leave to marinate while you prepare the other ingredients.

Heat a wok or frying pan, then add the cashews and heat until lightly toasted.

Add the sesame seeds for 30 seconds until they start to brown and pop, then remove all the nuts from the pan. Crush lightly with the bottom of a saucepan and place in a big mixing bowl.

Add the mint, chopped chilli, baby spinach, watermelon and spring onion to the mixing bowl and toss with the toasted nuts.

Add the prawns to the hot pan with a splash of sesame oil, season with salt and pepper and stir-fry lightly for a few minutes until cooked through.

Toss the cooked prawns with the other ingredients in the mixing bowl and season with lime juice, sesame oil, salt and pepper.

Tip: If you can't find cashews, unsalted peanuts will do instead

Attempt #39: Asian pinch salad

Prawns or shrimps… while I don’t really know the difference, I know that they taste great on absolutely anything and everything! J

This is one recipe that is definitely a keeper. Would definitely  make this again for future dinner parties as it is extremely easy and most ingredients are easily accessible.

The result:

 

I omitted chilies and rice noodles as I made this to go with rice. I am not a big fan of coriander either hence I didn’t add that into the dish. Even then, it tastes great! Simple, healthy and yummy.

 

Jamie's rendition below:

 

 

Ingredients

• 24 frozen raw peeled jumbo king prawns, from sustainable sources, ask your fishmonger, defrosted
• 1 pinch Chinese five spice
• 1 thumb-sized piece of fresh ginger, peeled and finely chopped
• zest and juice of 1 lime
• sesame oil
• 50 g fine rice noodles
• 1 fresh red chilli, deseeded and finely sliced
• 25 g sesame seeds, lightly toasted
• 1 small bunch fresh coriander, leaves picked
• 2 round lettuces, outer leaves removed and discarded, inner leaves reserved

Method

In a bowl, mix the raw prawns with the five-spice, ginger, lime zest and a splash of sesame oil, then leave to marinate.

Meanwhile, cook your rice noodles following pack instructions. Drain and toss in a little sesame oil. Allow them to cool then add the lime juice, chilli, sesame seeds and coriander leaves. Mix well.

Heat a frying pan or wok until really hot and stir-fry the marinated prawns for 2 or 3 minutes until cooked. Set aside.

To assemble your pinch salad, take a nice, cupped lettuce leaf and pile on a little of the noodle salad. Top with a couple of cooked prawns. Repeat until you have 12 little lettuce cups. To eat, pinch each cup together with your fingers and enjoy!

Attempt #27: Chicken, Sausage & Prawn Jambalaya

My first time trying and attempting a Jambalaya.

This dish requires more work unlike most of Jamie’s recipes. Which tends to be quite simple. However, good experience! Good exercise to try paella next perhaps! J

What I have learnt from this attempt:

1.       Jambalaya is a French word that means ‘jumbled’ or ‘mixed up’
2.       Jambalaya is supposed to be kind of ‘porridge-gy’consistency and come come from a similar place to paella, kedgeree and risotto.
3.       Jambalaya is fun to make as all ingredients goes into 1 pot!

 

The result:

 

Not too bad. But I realized that the quality of the chicken stock is important. I used the pre-packed Organic Low Sodium Chicken Stock. It may have been yummier if I were to cook the stock fresh on my own.


Jamie's Rendition:

 ingredients
• 4 chicken thighs, skin on, preferably free-range or organic
• 4 chicken drumsticks, skin on, preferably free-range or organic
• sea salt and freshly ground black pepper
• cayenne pepper
• olive oil
• 300g smoked sausage, such as andouille or fresh chorizo, skin removed, cut into 1cm thick slices
• 1 large onion, peeled and roughly chopped
• 1 green pepper, deseeded and roughly chopped
• 1 red pepper, deseeded and roughly chopped
• 4 sticks of celery, trimmed and roughly chopped
• 4 fresh bay leaves
• 4 sprigs of fresh thyme
• 6 cloves of garlic, peeled and sliced
• 1–2 fresh red chillies, deseeded and finely chopped
• 1 x 400g tin of chopped tomatoes
• 1.5 litres chicken stock, preferably organic
• 700g long-grain rice
• 16–20 raw king prawns, peeled and deveined
• a handful of fresh curly parsley

Method:

Season the chicken with salt, pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. It’s important to control the heat of the pan: you don’t want it to be so slow nothing’s happening, or so fast that things are catching and burning. You want a steady, solid heat.

Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.

Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken’s ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the pictures). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad.

Attempt #24: Prawn Stuffed Flatfish

If you are trying to decide on what to cook for your upcoming Christmas and Year End dinners with family and friends, why not try this recipe for one of those dinners! J

Oh, if you are trying to slice  and stuff the flatfish for the very first time (like me!, easier to get the fishmonger to do it for you. I had to YouTubed this (I have attached the video below for your convenience). Nonetheless, it wasn’t that difficult and as Jamie explained in his recipe, you don’t need to do it perfectly. As long as the prawns gets stuffed in J

 

The result:

 

Pretty creative and simple way to cook seafood. However, the quality of the dish is only as good as the quality of the fish and prawns. As long as the prawns and fish are fresh and of good quality, it will be yummy. And you can’t go wrong with lemon based recipe J

I may try with tomatoes or crab meat the next round.

Ingredients

• either 1 x 1.2–1.5kg or 4 x 200g flatfish, such as flounder, lemon or Dover sole, plaice, turbot or brill
• 2 medium onions, peeled and finely sliced
• sea salt and freshly ground black pepper
• 75g butter
• 2 cloves of garlic, peeled and finely grated
• cayenne pepper
• 1 lemon
• 250g raw prawns, peeled
• olive oil
• a splash of white wine
• a small bunch of fresh flat-leaf parsley

Method

Preheat your oven to 200ºC/400ºF/gas 6. If you look at the head and the tail of your fish, more often than not there’s a secret line between them that the Big Man upstairs has drawn. Using this as your guide, carefully cut into one side of the line near the head, push down gently, angle the tip-end of your knife towards the bone and score between the flesh and the bone to peel away that beautiful fish fillet. Run the knife down to just above the tail and part the fillet from the bone – about 4 to 5cm deep on both sides. Even if you don’t get it perfect, you’ll be stuffing this pocket with prawns so no one will know if your knife work was a bit shabby.

Get a roasting tray that snugly fits your fish and sprinkle your finely sliced onions around the base of the tray. Season both sides of your fish with salt and pepper and lay it on top of the onions. Try to sweep most of the onions under the fish so they sweeten as they cook. Put the butter into a small pan on a low heat, and once it’s melted pour it into a bowl and leave to cool for 5 minutes.

Add a pinch of salt and pepper, the grated garlic and a pinch of cayenne to the butter, then grate over the zest of half your lemon. Toss the peeled prawns through this mixture until nicely coated, then stuff them loosely inside the fish, pouring over any flavoured butter left behind in the bowl. Before putting it into the oven drizzle over some olive oil and a splash of white wine, then halve your lemon and add both halves to the tray. Adjust the cooking time depending on the size of your fish: a large fish will want 25 minutes, 2 small fish about 12 minutes. You’ll know it’s beautifully cooked when the flesh flakes away from the bone.

Finely chop your parsley leaves and sprinkle them over the fish once it’s out of the oven. Squeeze over the juices from your roasted lemon halves, and serve. I like to put this in the middle of the table with something propping up one end of the tray so that the delicious milky juices run out of the fish and mingle with the butter, olive oil and lemon juices at one end of the tray. Spoon this over clumps of your fish and prawns, and anything else you’re serving it with, like new potatoes, mash or simple steamed greens – it will taste wonderful.

Jamie's rendition of the Prawn Stuffed Flatfish