It was hot again this weekend so the seafood (in this case prawns) was whipped out again for a meal that didn’t take too long to cook. I wanted to turn the stove off as quick as possible. I am not a huge salad fan so I am always on the lookout for quick cooked meals that are low in calorie. Or should I say I am a fan of salad when it is a lovely Caesar salad with creamy dressing, bacon, croutons etc. Not exactly a good combination if you are looking at getting or keeping the weight off. Not that I am saying I will never eat Caesar salad again. One of my big things is that I am going to treat myself sometimes, just not all the time as I used to do.
I often do prawns with chilli and basil but for a change had a look for a recipe that included lemongrass, which is one of my favourite flavours. I came across a lemongrass prawn recipe on Rasa Malaysia – well lemongrass shrimp but in Australia we usually only call those mini versions shrimp and I rarely if ever cook with them. I like my prawns nice and meaty. One of my favourite meals when I am at the coast is fresh cooked prawns for the local fish place. You sit on the beach and basically peel and eat as you go. A bit depressingly, the prawns tend to come from overseas so are not really that fresh. This seems like a new thing but perhaps it is just advertising rules have changed and places now have to declare the origin of their produce.
Back to the recipe. The recipe is available here:
I used the following ingredients to make this for one which came out at about 275 calories:
- ½ tbs of olive oil
- ½ a small onion – I chopped mine up fairly finely rather than just quartering them as suggested in the recipe. I also used red onion as I had some leftover but would normally have used brown onions.
- ½ tbs lemongrass chopped finely
- 1 bird-eye’s chilli, pounded
- 200g of prawn meat, deveined. I am very lazy on my prawn preparation and buy the meat as I am so slow with the preparation.
- ½ tbs hoisin sauce
- ½ tsp fish sauce
- 2 tbs of water
- 1 spring onion which I think are the same as scallions – at least here in Australia.
I pretty much followed the recipe except I chopped my lemongrass finely rather than grating it. I did initially try grating but the lemongrass did not want to play ball. I did pound my chilli and still didn’t find the meal that spicy but in pounding some of the seeds came out and I didn’t stir them in so perhaps that dialled back the spice factor. I would normally have served this dish with steamed rice but I had a large lunch so I just ate the prawns by themselves. I think I overdo the need for carbs with my meals.
The cooking time is accurate but I think the prep time is a bit understated. The time is fine for most of the ingredients but I am not very speedy and deveining prawns. So I would add an extra 5 minutes to get this job done. I have seen tools that you can get to speed up the process. Whisked food did a bit of a review of your options:
But I have never tried one of these and to be honest my kitchen draws are already crammed without buying something dedicated just to prawns, no matter how small.
In terms of taste, I was a bit disappointed with this recipe. Not to say it wasn’t tasty, it was. But I found the other flavours, particularly the hoisin overpowered the lemongrass. I didn’t really get a hint of that citrusy herby flavour that lemongrass brings to a dish and that I was looking for. The lemongrass chicken dish I make has sweetness to it but you can also tell it has lemongrass in it http://www.shrinkingsingle.com/lemongrass-chicken/. So I might try this with prawns next time and reducing the cooking time.
My treat for this week was to eat ice cream for dinner on Sunday night when it was over 35 degrees Celsius at 7pm at night. Some of you who have been reading my blog might have noticed a penchant for ice cream for dinner. It has certainly become a craving when it has been so hot in the evening. Luckily it is starting to cool off this week – only high 20s this weekend.