What’s In A Name?
The term prawn is the common name for large swimming crustaceans or shrimp, especially those with commercial and culinary significance. With a slender, long and muscular abdomen, this tasty critter looks like a small lobster and tastes just as good. Both marine and freshwater species are widespread and can be found scavenging on the seafloor as well as in rivers and lakes. Commercial farming accounts for over 50 percent of global consumption with the two most popular, the giant tiger prawn and the whiteleg shrimp, being almost exclusively harvested from farms.
Get it Right | Common methods of preparation include baking, boiling, frying and on the BBQ or grill. But, as good chefs know, they are as delicate as eggs with regard to cooking time. When cooked properly, they are sweet and succulent but once overcooked they have a tough and rubbery texture and a bland taste.
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Stir-fried Prawns With Wasabi Sauce
At Ah Yat Abalone Seafood Restaurant, RIMBA Jimbaran Bali by AYANA
Though Ah Yat Abalone is undoubtedly famous for its sumptuous abalone varieties, the prawns at this signature Chinese restaurant at RIMBA Jimbaran BALI by AYANA are also worth shouting about. Specially caught from the nutrient-rich waters of neighbouring Jimbaran Bay, mere footsteps from the restaurant, the prawns here are as fresh as they come. Chef Mok Chi Kin braises the prawns in a zesty wasabi sauce to maintain the prawns’ juiciness and to add a scrumptious crunch to the outer skin. To further crisp up each bite, the prawns are sliced and tossed in grated turnip shavings and covered with a wasabi-based mayonnaise for a touch of creaminess. “Bali’s prawns are quite unique, with a flesh that tastes almost sweetened. This subtle, but all-important flavour of the prawns therefore requires a certain delicacy when preparing this delicious dish” says Mok Chi Kin, executive chef of Ah Yat Abalone Bali.
www.rimbajimbaran.com
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Grilled Tiger Prawns with Sweet Bell Pepper Sauce
At Robert Marchetti The Plantation Grill, Double-Six Luxury Hotel – Seminyak
Ensconced in the renowned Double-Six Luxury Hotel in Seminyak is Robert Marchetti The Plantation Grill, a venue famed for its extravagant New York 1920’s Great Gatsby style and opulence. But with two bars and a lavish dining room, it’s much more than a sophisticated and luxurious cocktail den – it’s the home of some spectacular grilled meat and seafood. Served whole and on a long platter, the succulent, locally caught Tiger Prawns, legendary for their texture and taste, are grilled over coconut coals to perfection in the expansive open kitchen. Beautifully plated, they are dressed with a house-made sweet pepper aioli and herb salad, making for a lively juxtaposition of colour. “Nothing, and I mean nothing, compares to live tiger prawns cooked over coconut coals with a water view,” Marchetti proudly boasts, and who could possibly disagree?.
www.plantationgrillbali.com
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Egg King Prawns
At Teratai Restaurant, Hotel Borobudur Jakarta
After a recent facelift, Teratai Restaurant at Hotel Borobudur Jakarta has become even more popular among Chinese culinary connoisseurs in J-town and offers a menu crafted by some of the city’s most talented hands. Teratai’s dedicated team ensures guests are treated to only the best authentic Chinese delicacies. We’ve decided to highlight Teratai Restaurant’s ravishing Salted Egg King Prawn, an elaborate dish that combines succulent king prawns with salted egg sauce. Encrusting the tender, fresh meat of the king prawn, the salted egg sauce puts rich flavours into each crisp bite, delighting multiple taste buds in one go to create a truly tantalising treat.
www.hotelborobudur.com/teratai-chinese-restaurant
