My deep cravings for prawns come in waves. I go for a while without thinking about them, then suddenly, the need will rush in overnight, overtaking all suppertime ideas. All I can think about is how to flip and switch, to cook them in all the ways imaginable. I recently discovered a small fishmonger in my neighbourhood that serves fresh seafood from Mozambique — no more landlocked, frozen-prawn life.
I have a deep love for our neighbour Mozambique: the people, the food, the sunshine, the summer monsoons, the beaches, the fish market ... When in Maputo, I love visiting the fish market (mercado do peixe). As far as I know, it’s the largest fresh-fish market in the city. You can order your seafood at a vendor and ask someone to cook it for you while enjoying a beer. Fire-roasted red snapper or boiled crab drenched in a parsley citrusy dressing. The prawns are so fresh, you can taste the crunch — no powdery texture.
Prawns from the Indian ocean are vastly different to the ones I’m used to. Near the Pearl River Delta, where I grew up, the prawns live where the river meets the ocean, formally known as the South China Sea. They are much smaller and a lot sweeter — there’s a lot less ocean in them. In comparison to tiger prawns from our shores, they’ve seen the ocean, they’ve swum in the wild waves, weathered storms, and they taste like their home, “salty like the sea”.
For Food Sake
To the manner prawn
This combo, found in cuisine the world over, is delicious and quick and easy to prepare
Image: Yang Zhao
My deep cravings for prawns come in waves. I go for a while without thinking about them, then suddenly, the need will rush in overnight, overtaking all suppertime ideas. All I can think about is how to flip and switch, to cook them in all the ways imaginable. I recently discovered a small fishmonger in my neighbourhood that serves fresh seafood from Mozambique — no more landlocked, frozen-prawn life.
I have a deep love for our neighbour Mozambique: the people, the food, the sunshine, the summer monsoons, the beaches, the fish market ... When in Maputo, I love visiting the fish market (mercado do peixe). As far as I know, it’s the largest fresh-fish market in the city. You can order your seafood at a vendor and ask someone to cook it for you while enjoying a beer. Fire-roasted red snapper or boiled crab drenched in a parsley citrusy dressing. The prawns are so fresh, you can taste the crunch — no powdery texture.
Prawns from the Indian ocean are vastly different to the ones I’m used to. Near the Pearl River Delta, where I grew up, the prawns live where the river meets the ocean, formally known as the South China Sea. They are much smaller and a lot sweeter — there’s a lot less ocean in them. In comparison to tiger prawns from our shores, they’ve seen the ocean, they’ve swum in the wild waves, weathered storms, and they taste like their home, “salty like the sea”.
The Vineyard Hotel presents an operatic food & wine experience
Prawn and garlic have enjoyed a long and great marriage that is still going strong, with chilli, lemon, and butter as witnesses to their union. You can find this combo in cuisines across the world. It’s so simple to prepare, 30 minutes at most.
The recipe I’m sharing here uses a Cantonese-style garlic sauce. In Hong Kong, people like to stir fry sea prawns, with copious garlic sauce and a small amount of chilli, sugar, salt and soy. It’s delicious, easy and quick to prepare.
Image: Yang Zhao
Ingredients:
Method:
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