Traditional Pad Thai with prawns, tofu, bean sprouts, garlic chives and rice noodles. Sprinkled with roasted peanuts wrapped in a egg basket. Garnished with lime, sweet chili sauce, coriander.
24 baby prawns
4 large eggs
lime, sweet chili sauce and coriander (optional)
Boil 2.5 litres of water, add 2 tablespoons of salt. Add rice noodles to boiling water and cook with lid on top of the pot until water comes to a boil again on the stove. Once done, remove noodles alone into a large bowl and pour 2 cups of cold water over noodles. After 5seconds, drain cold water out.
Bring 2.5 litres of water to the boil, add 2 tablespoons of sea salt. Add prawns to boiling water. Cook for 3-4 minutes. Prawns are done when they float to the top of the water. To test, take out a prawn and hold it to the light, it is cooked when the flesh has shrunk from the shell slightly and the prawn looks translucent. When they’re done, remove them from the boiling water and place in a big bowl of iced water to cool them.
Throw noodles, prawns, tofu, bean sprouts and garlic chives into wok. Adjust proportions according to personal taste. Fry until all ingredients are cooked, then set aside.
Scramble 4 eggs, and fry neatly in a pan as if frying a pancake. Flip over when necessary and set aside once cooked.
Place egg basket onto large plate, and place thai noodles in the middle of egg basket. Use lime, sweet chili sauce and coriander if desired for extra flavor.
Prawn madras curry with special Durban masala! Served with basmati rice topped with coriander and home made naan bread.
1 1/2 pounds jumbo or large shrimp, peeled, deveined, and rinsed
1 teaspoon Curry Powder
1 teaspoon Garam Masala
24 fresh kari leaves, cut into chiffonade; or 1 tablespoon dried kari leaves, coarsely powdered
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 tablespoon tomato paste
1/4 cup coconut milk, fresh or canned
Coarse salt to taste
1 tablespoon lemon juice
1 bunch watercress, trimmed, rinsed, and patted dry
basmati rice (proportion depends on amount you like having with curry)
Ingredients (naan bread):
1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling, see Cook’s Note*
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
1 teaspoon kalonji (nigella seeds), optional, see Cook’s Note**
1 teaspoon fennel seeds, optional, see Cook’s Note**
Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water. Let it sit on your counter until it’s frothy, about 10 minutes.
Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn’t enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm place for 2 to 4 hours.
Meanwhile, prepare your shrimp madras curry. Place the shrimp in a bowl. Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimps.
Heat a frying pan over high heat until very hot. Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimps. Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat.
Spread the watercress on a plate and mound the shrimps on top of it. Keep warm until serving time.
20 minutes should have passed now. Now cook the basmati rice, and once cooked, keep warm.
Once 4 hours has passed since laying out the naan dough, start preparing to roll the naan. When you’re ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky. Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. Once you’ve formed the general shape, you can also pick it up by one end and wiggle it; the dough’s own weight will stretch it out a little. Repeat this method with the rest of the dough.
Warm a large cast-iron skillet over high heat until it’s nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don’t worry – that’s typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.
Prawns with orange sauce on a bed of caramelized pineapples, scented in vanilla finished with olive oil and sherry vinegar vinaigrette.
2 tablespoons butter
1/2 cup sugar
24 tiger prawns (raw)
lettuce (freshly washed)
salt and pepper for seasoning (optional)
Core and peel pineapple. Slice it lengthwise into eighths.
Heat butter in a large nonstick skillet over high heat. Coat pineapple wedges with sugar; place in hot pan. Cook, turning once and shaking pan often, until golden brown, 8 to 10 minutes.
While waiting for the pineapples, cook prawns so long. Bring 2.5 litres of water to the boil, add 2 tablespoons of sea salt. Add prawns to boiling water. Cook for 3-4 minutes.
Prawns are done when they float to the top of the water. To test, take out a prawn and hold it to the light, it is cooked when the flesh has shrunk from the shell slightly and the prawn looks translucent.
When they’re done, remove them from the boiling water and place in a big bowl of iced water to cool them.
Now the pineapples should be ready. Remove pineapples from pan, then stir 3 tablespoons water into pan, and heat briefly. Place washed lettuce on plate, then place pineapples on top of them. Drizzle sauce over pineapples. Place prawns on top of caramelized pineapples, and season with salt, pepper, olive oil, and sherry vinegar as desired.