Innovation is the key to success. And innovation is the key for a better culinary experience. This is what inspires me to experiment with ingredients and come up with a recipe which is unique and delights my guests.
Zucchini Prawn Coin is one such recipe. You can replace zucchini with marrow and the prawn with chicken. This recipe is very simple to make and can be prepared for last-minute guests who drop in at home.
Khao Suey is a Burmese dish which is becoming very popular nowadays. This is basically a noodle soup but can be served as a main dish also once you thicken it with gram flour and coconut milk powder.
This dish can be customised in a variety of ways by modifying the vegetables used in its preparation and thus creating your own signature Khao Suey.
I usually prepare this dish on weekends as it takes some advance preparation. But it is very much worth the effort to try it out at home.
Zucchini Prawn Coins
Ingredients
Prawns 200g
Zucchini 2
Lime leaves 2-3
Olive oil 1 tbsp
Garlic clove 2
Sweet chilli sauce 3 tbsp
Salt to taste
White pepper powder to taste
Lemon juice 1 tsp
Garnish
Mint leaves
Cucumber slices
Method
1. Peel and devein the prawn and cut into small dices.
2. Cut zucchini or marrow into cylinder shape and scoop out pulp from the centre.
3. Boil in water with little salt for 3 minutes and keep aside.
4. Heat oil in a pan and add chopped garlic, shredded lime leaves and diced prawns.
5. Stir until the prawns are cooked and add sweet chilli sauce and adjust the seasoning.
6. Add lemon juice to the mixture.
7. Fill the prepared filling into zucchini cylinders and serve hot as starters or appetisers.
Khao Suey
Ingredients
Chicken, diced 100g
Olive oil 2 tbsp
Garlic, chopped ½ tbsp
Gram flour 2 tbsp
Curry powder 1 tsp
Noodles ½ cup
Coconut milk 1/3 ml
Broccoli few florets
Capsicum ½ no
Zucchini ½ no
Pak Choy few leaves
Salt to taste
Chilli paste 1 tsp
Garnish
Lemon wedge 2 no
Spring onion, chopped 2 tbsp
Garlic, fried 1 tbsp
Onion, fried 1 tbsp
Chilli paste 1 tbsp
Soy sauce 1 tbsp
Method
1. Heat oil in a pan and add garlic and chicken dices and sauté.
2. Once the chicken is light brown from outside add gram flour and curry powder and sauté till the gram flour is cooked.
3. Add chicken stock and add the chicken dices, also add the remaining vegetables and bring to boil.
4. Thicken using coconut milk and adjust the seasoning.
5. Serve hot with steamed noodles on top and all the mentioned garnish ingredients on the side.
The author is Executive Chef, Horizon Manor Hotel, Doha.
