Macanese Garlic Prawns Image Used Under Creative Commons License From macaunews.mo
Citizens, the unique fusion cuisine of the island of Macau – once a colony of Portugal and now part of China – is truly unique and delicious! Few recipes are as beloved as this one for garlic prawns, as it combines the best of Mediterranean and Chinese ingredients and techniques!
Macanese cuisine is unique to Macau, and consists of a blend of southern Chinese and Portuguese cuisines, with significant influences from Southeast Asia and the Lusophone world. Many unique dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes. Its ingredients and seasonings include those from Europe, Latin America, Africa, India, and Southeast Asia, as well as local Chinese ingredients.
Common cooking techniques include baking, grilling and roasting. The former, seldom seen in other styles of Chinese cooking, speaks to the eclectic nature of Macanese cooking. Macau is renowned for its flavour-blending culture, and modern Macanese cuisine may be considered a type of fusion cuisine.
Typically, Macanese food is seasoned with various spices including turmeric, coconut milk, cinnamon and bacalhau, giving special aromas and tastes. Famous dishes include Galinha à Portuguesa, Galinha à Africana (African chicken), Bacalhau (traditional Portuguese salt cod), Pato de cabidela, Macanese chili shrimps, garlic prawns, Minchi, and stir-fried curry crab. Other dishes include pig’s ear and papaya salad, and rabbit stewed in wine, cinnamon and star anise. Tapas are also an integral part of Macanese cuisine.
Citizens, this is not a difficult dish to make and it is truly delicious – I hope you see fit to give this a try! 🙂
Battle on – The Generalissimo
Ingredients
- 6 Tbsp. Extra Virgin Olive Oil
- 500 gm (~1 lb) 16-20 count Prawns, shell on
- 2 Bay Leaves
- 1 ½ Tbsp. Shallot, minced
- 4 ½ Tbsp. Garlic, finely minced
- 60 ml ¼ cup Chopped Scallions, White Part
- 120 ml (½ cup) Chopped Scallion, Green Part
- 120 ml (½ cup) Riesling White Wine - original called for dry white wine
- 2 Tbsp. Guilin Chili Paste
- 2 Tbsp. Chicken Broth
- 1 Tbsp. Cilantro, chopped
- Lemon Half
Instructions
- In a hot wok, drizzle 4 Tbsp. E V Olive Oil.
- Add Prawns and Bay Leaves. (keep the prawns separated to enhance the cooking).
- Cook for approx. 15-20 seconds on each side, slightly “Smoking” and “Charring” the prawns. (Move/swirl frequently) - remove prawns from wok.
- Add shallots, garlic and white part of scallions. Stir fry for 1-2 minutes or until fragrant.
- Add white wine, chili paste and Chicken Broth to de-glaze and cook prawns until just done (approx. 1-2 minutes).
- Add green part of scallions, Cilantro and last 2 Tbsp. E V Olive Oil, then toss well.
- Garnish with a Lemon Half.
Related Posts:
Macanese “African Chicken” –…- The Hirshon Peranakan Butter Prawns – 奶油蝦
- The Hirshon Sichuan Shredded Pork in Hot Garlic Sauce -鱼香肉丝
- The Hirshon Malaysian Nyonya Fried Chicken –…
- The Hirshon Kerala Egg Curry – നാടൻ മുട്ട റോസ്റ്റ്
- The Hirshon Teochew Braised Duck -潮州卤鸭
- The Hirshon Bangladeshi Prawn Curry With Coconut…
- The Hirshon Twice Cooked Pork – 回鍋肉
- The Hirshon Nyonya “Golden Fragrance”…
✨Speak Up, Citizens of TFD Nation!✨