Text 18482, 82 rader
Skriven 2007-08-03 00:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: painful 929
===================
 CS> Meantime, a typhoon is 3 hours away from me so hurrying to post what I
 CS> want  just today then watch the weather and unplug if needed.

Much excitement. Sounds as though you're riding it at anchor? I thought
that being out to sea when it hits is better?

 -=> Carol Shenkenberger said to Barbara Mcnay <=-

 CS> Forget most of your freshwater fish in Japan, as
 CS> they either do not  have them at all, or they arent the same species
 CS> really (same name if in  english but differnt critter).  Technically we
 CS> have 'crayfish' but it would  take a biologist to tell it's a related
 CS> species as you wouldnt know by eye it  was other than a similar sized
 CS> crustacian. It looks more like a millipede than  a lobster for example.
 CS> Tastes like soft mushy mud to us but the locals like  them well
 CS> enough. 

Sounds related to the slipper lobsters that one gets in diverse
places, from Hawaii to the Mediterranean. But freshwater and smaller.

Chile prawns
cat: shellfish, main
Serves: 4

h - For the prawns
8 extra-colossal (U10) freshwater prawns
- with heads and tails attached
4 Tb vegetable oil
1 ts finely minced garlic
1/2 ts chili powder
2 Tb turbinado sugar or brown sugar
2 Tb prawn roe (reserved from prawns)
4 Tb white wine
3 Tb Vietnamese fish sauce, or to taste
h - For haricots verts and white peach
2 Tb sweet butter
4 oz haricots verts or Blue Lake green beans
- trimmed, blanched
1 white peach - peeled, julienned
- sub persimmon "when white peaches are not in season"
Kosher salt
pepper

Turbinado-and-chili-glazed freshwater prawns with haricot vert
and white peach

Shell and devein the prawns leaving the heads and tails intact.
Remove the roe from behind the head and reserve. If using the
prawn roe, pour 2 Tb of oil into a large skillet. (Without
the roe, use only 1 Tb of oil.) Add the garlic to the oil
and saute over medium-high heat for about 15 seconds until the
garlic is a light golden color. Add chili powder, sugar and,
if desired, prawn roe. Whisk together until thick and
completely blended, about 30 seconds. Over high heat add the
wine and whisk together for about 1 min or until slightly
thickened. Add the fish sauce and continue whisking until
the mixture is reduced by half, about 1 to 2 min longer.
The sauce should be a light creamy glaze consistency. Set
aside. Keep warm.

Heat 2 to 3 Tb of the remaining oil in another large skillet
over medium-high heat. When the oil is hot, add the prawns
and toss occasionally, until lightly seared on all sides.
Cook until medium-rare (prawn will feel firm to the touch
when pressed). Remove the prawns and pour out all the oil
from the skillet. Return the prawns to the skillet and pour
the sauce on top. Cook together over medium-high heat until
the sauce glazes the prawns. Keep warm.

Heat butter in a skillet over medium heat. Add the beans
and toss with the butter. Cook 1 min or until tender-crisp.
Add peach and toss. Season.

Divide the bean mixture among the centers of four plates.
Top each with two prawns. Pour extra sauce over and onto
the sides of the plates. Serve hot.

Source: Khai Duong, Ana Mandara, San Francisco,
Global Traveler Magazine 7/07
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