FOOD TALK
Prawn perfect

Pushpesh Pant shares a prawn delight from Brunei

Recently work of non-culinary nature took us to Brunei — the domain of Sultan Haji Hasan al Bolkia reckoned once as the richest man in the world. We had been to the oil-rich sultanate once before — forty years ago to be precise — and, not surprisingly, the place has changed beyond recognition. Golden domed mosques and spanking shopping malls have changed the one-horse town to a mini-metropolis where the ex-pat westerners are quite comfortable. What remains unchanged is the exceptional quality of street foods. How we wish that we in India could offer our visitors and domestic guests similar fare. Their repertoire may be limited to kosher Islamic repast safely ensconced within the Malay-Indonesian-Chinese genres but it is clean, colourful, and tasty. Inexpensive, in addition. We were amazed at the pocket and palate-friendly menus at the food stalls in the food court in Gadang. Singapore may have greater choice but for our money Brunei cooks — no pretentious chefs — have greater taste in their hands. We have great pleasure in sharing with our readers a prawn special from the tip of Borneo. Happy eating.

Sweet and sour prawns

Ingredients

Raw tiger prawns 450 gm

Groundnut oil 2 tbsp

Onion (peeled and sliced) one

Red pepper (deseeded and cut into strips) one

Small red chilli

(deseeded and thinly sliced) one

Garlic cloves (peeled and finely chopped) two

Spring onions (trimmed and diagonally sliced) 2-3

Springs of fresh coriander or chilli

Corn flour 1 tbsp

Cold fish stick or water 4 tbsp

Soy sauce 2 tbsp

Chilli sauce 2 tbsp (or to taste)

Tomato sauce 2 tbsp

Soft light brown sugar 2 tsp

Peel the prawns, leaving the tails attached if you like. Using a sharp knife, remove the black vein along the back of the prawns. Rinse and pat dry with absorbent kitchen paper.

Heat a wok or large frying pan, add the oil and when hot, add the onion, pepper and chilli and stir-fry for four to five minutes, or until the vegetables are tender but retain a bite. Stir in the garlic and cook for 30 seconds. Using a slotted spoon, transfer to a plate and reserve.

Add the prawns to the wok and stir-fry for one to two minutes, or until they turn pink and opaque. Blend the chilli sauce ingredients together in a bowl or jug, then stir into the prawns. Add the reserved vegetables and bring to the boil, stirring constantly. Cook for one to two minutes, or until the sauce is thickened, add tomato sauce and blend till the prawns and vegetables are well coated.

Stir in the spring onions, tip on to a warmed platter and garnish with chilli flowers or coriander springs. Serve immediately with freshly cooked rice or noodles.

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