My photography always leaves a lot to be desired. I really need to get my SLR back out and also learn how to use it. Problem is, there is not enough light in our kitchen in the evenings and the photos are dire. As a result, I have only been using the SLR in daytime and my little instant digital at night.
This recipe for Tumeric and Tamarind Prawns is from the lovely and talented Zurin who has the Cherry On A Cake Blog . Zurin has just been given a slot in her national Malaysian newspaper for a new food bloggers column and created this recipe.
What she may not know until she reads this (hiya Zurin !!!!) is that I've also used the photo of the CAKE cake she made on the front of our website this month. Isn't it GORGEOUS ?
Despite stuggling a little with ingredients in my local supermarket, I was determined I'd recreate it as accurately as I could.
Zurin's lovely recipe can be found HERE
Our little local supermarket didn't have shell on raw prawns - so I had to make do with raw king prawns. As I used 22 prawns (1 pack), I used 1.1/2 tsp of tumeric.
I couldn't get a block of tamarind - so used 2tsp of tamarind paste in 60ml of water.
I used two small onions - one normal and one red. The last of a rubbish onion crop from my veggie patch this year !
I used a whole great big red chilli which was fairly worrying as I know Malaysians like things HOT HOT HOT - but it really was fairly tame compared to my expectations.
I unfortunately had to miss out the corriander as my husband hates it. I think the corriander really would have been the cherry on the cake :-)
Very simple and tasty. Ready in under 15 mins including cooking the rice. If you like spicy food, try it - you won't be disappointed.
Thank you Zurin for your friendship, photos and sharing your recipes with us..
Lots of Love (and congratulations !)