Aarti's Shrimp Scampi

Shrimp Scampi

INGREDIENTS

• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1/2 whole Medium Onion, Finely Diced
• 4 cloves Garlic Cloves, Minced Or Pressed
• 1 pound Large Shrimp, Peeled And Deveined
• 1/2 cup White Wine
• 2 whole Lemons
• 4 dashes Hot Sauce (I Used Tabasco; More To Taste)
• Salt And Freshly Ground Black Pepper, To Taste
• 8 ounces, weight Angel Hair Pasta
• Chopped Fresh Basil To Taste
• Chopped Fresh Parsley, To Taste
• 1/2 cup Grated Parmesan Cheese

INSTRUCTIONS

Boil water for pasta; have it ready.

Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.

Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.

Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.

Top with grated Parmesan and minced parsley and serve immediately.

Shamika's Sister's Laksa

CHICKEN AND PRAWN LAKSA

A popular Thai dish – chicken and prawns cooked in a flavourful gravy and served with noodles

Preparation Time : 15 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Boneless chicken, cut into thin strips 100 grams

Prawns (kolambi/jhinga) 10-12 medium

Whole dry red chillies, soaked 6-7

Shallots 12-14

Garlic 3-4 cloves

Lemon grass 1-2 stalks

Fresh turmeric 1 inch piece

Roasted peanuts 2 tablespoons

Salt to taste

Oil 3 tablespoons

Chicken stock 1 cup

Coconut milk 1 cup

Noodles, boiled 1 cup

Bean sprouts 1/2 cup

Fresh mint leaves, chopped 5-6

Onion , thinly sliced and deep fried1 small

Lemon, thinly sliced 2

METHOD
For laksa paste, remove the seeds from the red chillies and put them in the mixer jar. Add eight to ten shallots, garlic, lemon grass, turmeric, peanuts, salt, one tablespoon olive oil and a little water and grind to a smooth paste. Chop the remaining shallots and set aside.Heat the remaining oil in a pan. Add chicken and sauté for two to three minutes. Add the laksa paste and stir. Add chicken stock, prawns and coconut milk. Mix and cook till both chicken and prawns are done. Put the noodles in a bowl. Pour the laksa over them. Top with bean sprouts, chopped shallots, mint leaves, fried onion slices and lemon slice and serve hot.

Alisha's Shanghai Prawns

Ingredients:

6-8 large prawns;
3 tbsp of oil;
1tsp of green chillies, chopped;
1 tbsp of minced garlic;
2tbsp of tomato sauce;
2tbsp of vinegar;
3tbsp of soya sauce;
2tsp of cornflour starch(cornflour mixed with water-make sure all the lumps are removed)
Half cup of chopped spring onions;
Half cup of chopped spring onion bulbs;
1 cup of bean sprouts;
1tsp sesame oil;
1tsp of roasted sesame seeds, for garnishing

Method:

Heat oil in a wok. Saute green chillies and garlic.

Stir in the chopped spring onion bulbs and greens.

Add prawns and continue stirring till they start to change colour.

Add in the tomato sauce, white vinegar and soya sauce.. Mix in the cornflour starch. This will start to thicken around the prawns.

Toss in the greens of the spring onions and bean sprouts.

Drizzle oil, stirring all the while. Cook for 30 seconds..

Garnish with roasted sesame seeds..

Serve hot!!