Prawns In A Dark Sauce Recipes

Steps:

• Blend the onions, garlic, ginger and 3 tablespoons water in an electric blender until you have a paste.
• Put the oil in a wide pan and set over medium high heat.
• When hot, put in the cinnamon, cardamom and bay leaves.
• Stir for 3-4 seconds.
• Put in the paste from the blender.
• Stir and fry for about 5 minutes or until the paste turns a light brown color.
• Add the ground cumin and ground coriander.
• Stir fry for 30 seconds.
• Put in the tomatoes.
• Stir and keep frying until the paste has a nice reddish brown look to it.
• Add 1 tablespoon of the yogurt.
• Stir and fry for about 10- 15 secons or until it is incorporated into the sauce.
• Add all the yogurt this way.
• Add the turmeric and cayenne and stir for about a minute.
• Put in remaining water, salt, and prawns.
• Stir to mix and bring to a boil over medium high heat.
• Stir and cook for about five minutes until you have a thick sauce- do not overcook.
• Sprinkle with garam masala and mix.
• Garnish with fresh coriander.

Steps:

• Heat the garlic, lemon juice, ketchup and stock together in a frying pan. Simmer until syrupy and thickened.
• Add the prawns and some seasoning, then heat through. Serve with broccoli, steamed rice and lemon wedges.

Steps:

• PREPARATION.
• The shrimp- Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), butterfly, place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and then set aside for 15 or more minutes.
• The salted black beans- Rinse the beans briefly, place in a small bowl, add minced garlic, graded ginger, 1-2 tablespoons rice wine (2 cover) and then set aside to soak for 15 minutes.
• The ground pork- In a bowl add the ground pork, 1 tablespoon soy sauce, mix and then set aside.
• The stock- In a bowl add the stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, stir and then set aside.
• The thickening agent- In a small bowl add the tapioca powder (or cornstarch) with water, stir and then set aside.
• The eggs- In a small bowl add the eggs, with the water, mix lightly and then set aside.
• The scallions- Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
• The sesame oil- In a small frying pan heat 2 tablespoons sesame oil, keep warm and then set aside in the frying pan (to be heated later and used after the eggs are added), as an option see the notes below.
• COOKING INSTRUCTIONS.
• In a Teflon pan (or wok) add 1 tablespoons peanut oil and when medium hot add the shrimp, stir-fry until the shrimp turns pink, do not overcook, remove and set aside.
• Next mash the salted black beans mixture a little, then add 1 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the salted black bean mixture, then stir-fry until it starts to release its aroma.
• Next add the pork mixture and stir-fry until it loses its pink coloring.
• Next add the stock and stir-fry until boiling.
• Next re-stir the tapioca powder (or cornstarch), add to the pan and stir-fry to thicken the sauce.
• Next add the pre-cooked shrimp and cook for about a minute.
• While the shrimp is re-heating, heat the sesame oil until almost smoking and then set aside (in preparation to add on top of the eggs in order to set).
• Next add the egg mixture on top of the sauce.
• Then pour the heated sesame oil on top of the egg mixture to set/cook briefly (eggs should remain somewhat runny and do not stir the eggs into the sauce).
• Then add the scallions.
• Finally ladle the shrimp and sauce into a dish and try to retain some of the "set" egg on top for appearance. Serve and enjoy.
• NOTES:.
• Instead of using heated sesame oil, do not heat the oil (step # 9, 17) but add to the sauce in step #19 and stir once. Then add the eggs on top and use a cover to let steam "set" cook the eggs. However, this will increase the cooking time and you might overcook the shrimp.
• Serve with white rice on the side.