Stir-Fried Basil Prawn

Stir-fried basil prawn are more to the taste of the White Elephant Country (Thailand). There are many styles of cooking this recipe, from the slightly sweet and sour taste to the spicy stingy taste which more chili padi are used.  From the red to the black appearance which is black soy sauce are added.  However, whatever the ingredients, the most important is the use of the basil leaves that provide the fragrant and flavorful taste to this dish. 

Basil

For those who like spicy stinging food may add more chilies. I personally like it with more chilies especially when cooking it with Thai's chili padi that have it own distinctive aroma and will give more oomph!!! to this dish. However, when I cook for the whole family, I prefer to use the red pepper paste that is less spicy because my kids don’t really like spicy food.  More tasty when eaten with warm rice accompanied by some vegetable dishes.

Ingredients:

• 450gm prawn
• 1 red pepper (sliced)
• 1 green pepper (sliced)
• 1 big onion (cut into rings)
• 2 tbsp chili paste
• 2 cloves garlic (finely chopped)  

Seasoning Ingredients:

• 2 tbsp fish sauce
• 2 tbsp dark soy sauce
• 1 tsp sugar
• 2 tbsp lime juice
• 1 / 2 cup basil leaves
• A little water

Method:

• Cut the nozzle of the prawns, wash and drain. (Love to enjoy the prawn with the shell still on).
• Heat up oil in a preheated wok. Saute garlic with chili paste until fragrant.
• Put in prawn followed by red pepper, green pepper and big onion. Stir briefly.
• Add in seasonings ingredients except the lime juice.  Add in basil leaves. Mix until well combined.
• Finally, sprinkle the lime juice. Ready to serve.

 

Stir Fry Spicy Chayote

I still keep some chayote I that brought from kampung last weekend. It was still fresh although not kept in the refrigerator. Actually this is the advantage of this fruit; it is not perishable and can be stored longer. While thinking of an idea to cook the chayote, I remembered the dried 'baby shrimps' which I just bought from Tamu (Sabahan Traditional Open-air Market).  Indeed a great match for spicy cooking chayote. 

Dried Baby Shrimps ( Tipun in KadazanDusun)

Talking about baby shrimps, Sabah is surrounded by sea and blessed with seasonal baby shrimps flows and hence not surprising that sometime you can find it abundantly sold in the fish market or in the Tamu.   Some are sold fresh, while others will only be sold after sun-dried (dried baby shrimps are usually sold at Tamu).  Other than that most locals process it to make shrimp paste (belacan).  

Stir Fry Spicy Chayote

(Sangop-sangop miampai tipun topodos)

Ingredients:

• 1 chayote
• 1tbsp fish sauce
• 1tbsp oyster sauce
• Sugar to taste (optional)
• Sufficient water for softening chayote

Pounded ingredients:

• 1 cup dried baby shrimps
• 2 red chilies
• 4 bird eye chilies
• 2 shallots
• 1 clove garlic
• 1inc fresh turmeric

Method:

• Peel off chayote skin and halves. Slice thinly.
• Heat up oil in a wok.  Sauté pounded ingredients till fragrant and slightly crisp.
• Add in seasoning ingredients.  Stir until well combined.
• Put in chayote followed by sufficient water. Stir occasionally until the chayote are tenderize.
• Ready to serve.