Peranakan-style Garlic Prawns

Ingredients

In this Peranakan adaptation, the original Mexican dish of Camarones el mojo de ajo is transformed into a vibrant Peranakan-style Garlic Prawns. While the original dish features a heavy use of chili peppers and Mexican spices, the Peranakan version incorporates a unique blend of Southeast Asian spices and herbs, such as turmeric, lemongrass, and galangal. This adaptation infuses the dish with the distinct flavors and aromas of Peranakan cuisine, creating a delightful fusion of Mexican and Peranakan culinary traditions. We alse have the original recipe for Camarones el mojo de ajo, so you can check it out.

• 500g (1.1 lb) large prawns, peeled and deveined 500g (1.1 lb) large prawns, peeled and deveined
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon chili paste 1 tablespoon chili paste
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced garlic, turmeric powder, and chili paste. Mix well to form a paste.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium heat. Add the lemongrass and galangal slices and sauté for a minute to release their flavors.
3. 3.
   Add the garlic paste to the wok and stir-fry for about 2 minutes until fragrant.
4. 4.
   Increase the heat to high and add the prawns to the wok. Stir-fry for 3-4 minutes until the prawns turn pink and are cooked through.
5. 5.
   Add the soy sauce, oyster sauce, fish sauce, and sugar to the wok. Stir-fry for another minute to coat the prawns evenly.
6. 6.
   Remove the lemongrass stalks and galangal slices from the wok.
7. 7.
   Transfer the Peranakan-style Garlic Prawns to a serving dish and garnish with fresh cilantro.
8. 8.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the dish.

Tips & Tricks

• For a spicier kick, increase the amount of chili paste according to your preference.
• To enhance the aroma, add a pinch of shrimp paste (belacan) to the garlic paste.
• Serve the Peranakan-style Garlic Prawns with a side of sambal belacan for an extra burst of flavor.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and add it to the wok during the final minute of cooking.
• Fresh prawns are best for this dish, but if unavailable, you can use frozen prawns. Thaw them thoroughly before cooking.

Serving advice

Serve the Peranakan-style Garlic Prawns hot, accompanied by steamed rice. The fragrant aroma and vibrant colors of the dish make it an enticing centerpiece for any meal. Garnish with fresh cilantro to add a touch of freshness and visual appeal.

Presentation advice

Arrange the Peranakan-style Garlic Prawns on a platter, ensuring that the vibrant colors of the prawns are showcased. Garnish with sprigs of fresh cilantro for an elegant touch. Serve with steamed rice in a separate bowl to allow guests to portion their desired amount.