1jpg.jpg)
Posts
i've been working on this dish for ever. at least four years. the classic way of doing it gives a sharp, strong flavor that lots of sri lankans like -- (that's garlic, chilli pieces, olive oil and butter) -- but i've been trying to improve on that.
in this variation, i marinated the shrimp in a puree of shrimp (2 to a cup of dry vermouth) boiled down with anchovies (4 small ones to the cup). after letting it sit in the marinade, i added the chilli, butter and for the olive oil, i used what was in the anchovy can.
it was good, but i am not sure its right. (:
Monday, May 12, 2008
Subscribe to:
Post Comments (Atom)
4 comments:
Sounds yum :) but dont u think sometimes, its better to have the prawns just plain, so u can taste the prawns.
quite so.
what i'm trying to do is intensify the prawn flavor. i think a worthwhile marinade/sauce/glaze should do that. but may be i'm on the wrong track :)
thank you for visiting, Captain!
well i find that boiling prawns with a little salt also enhances the prawn flavour..
how long do you boil it for? do you grill it after that?
Post a Comment