Created by popular Swedish restaurateur Tore Wretman just after World War II, the dish is actually named for a fishing port in neighboring Denmark. Interestingly, the most important factor in the preparation of the dish, to Swedes, is the fact that the prawns are shelled by hand. They generally don't care about the prawns being fresh or frozen, as long as this step occurs.This recipe is courtesy of SwedishFood.com.
From the blog http://chatteringkitchen.com
Stretching all across Asia, from Pakistan to Hong Kong, most Asian nations have curries as part of their culinary heritage. From gourmet curries served in fine dining restaurants to the full bodied ones cooked at home, fathomless variations have developed over the years. Much to the anticipation of any epicure, the flavors, textures and ingredients of curries can be attributed to their geography. Thai curries have coconut milk as their base, Pakistani curries rely on the use of spices and tomatoes and Bengali curries are developed through the incorporation of seafood. As with any cuisine, it is the abundance of ingredients available, with ease, that determines the popularity of the dish.
Seafood is popular across destinations that lie near the sea. In Pakistan, the seaport of Karachi is famous for its prawns, crabs and lobsters cooked in fiery spices, whereas in India, Goa is synonymous with Goan curry with seafood and Kerala for its steamed fish in banana leaves. The history of the most succulent seafood curries can be traced by to port cities, where fishing is a source of livelihood for most. Curries are known for their excess liquid that soaks up the rice for enriched flavor. However, this prawn curry relies on its fragrance and flavors and is meant to be relatively dry, hence the name Prawn Masala.
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this Summer Farro Salad. Chef Jesse Schenker says his secret to healthy and flavorful food is using complex flavors like herbs, spices, lemon juice, and vinegar. This warm salad that he's created balances nutty farro and grilled prawns with a tangy homemade vinaigrette. Tossed with mixed greens, it makes the perfect healthy summer meal.
Click here for more Dish with Diane: Chef Inspired Healthy with Jesse Schenker. Or click here to watch the video.
Philippe Chow may have put satay on the map, but that doesn’t mean the famous Chinese chef doesn’t know his way around a pepper. One of the most famous dishes at his eponymous restaurant, Philippe (with locations in New York and L.A.), is the Nine Seasons Spicy Prawns.
These pastries (rghaif) can be baked in the oven or cooked on a griddle. Instead of shellfish, other traditional fillings include sautéed strips of chicken flavored with saffron, or roasted vegetables and cheese.Mezze by Ghillie Basan, photography by Jan Baldwin, is published by Ryland Peters & Small.
These are Lourenco Marques Prawns or Prawns Mozambique. Prawns from the waters off Mozambique are famous for the large size and delicious flavor. These are marinated in a peri-peri marinade and grilled. Post for ZWT #4.