Chinese chilli paste is really popular in Sri Lanka. Sri Lankans Love this sweet, tangy and spicy chilli paste to accompany with most Chinese and Sri Lankan dishes. I always make my own with scratch. You can keep this for a longer period. If you do a larger batch of chilli paste make sure to put them in serialised jars.
When you cook different rice dishes as one pot meals can add a spoon or two chilli paste to make it look appealing and to give zing. I always use the fresh school prawns (Tiny prawns) in this. You can always use dried shrimp in this too. The chilli paste should contain pieces of prawns too. Never powder the prawns for chilli paste. The authentic Chinese chilli paste has a nice crunchy pieces of prawns.
To tell you the truth I even like the chilli paste on a piece of toast or even on a cracker. Shh …… 😀
Buy any Kind of a prawns and clean well. After wash several times. I am using 500 g of school prawns
Deep fry the prawns.
Process the prawns
When processed it should look like this.
You will need a cup of chilli flakes.
Get about 250 ml oil for the paste and extra for deep frying the prawns.
Get 1/2 cup of vinegar.
get one onion or several shallots, garlic, 3 inches ginger
1/2 cup of sugar and enough salt to your taste
Add onion, Ginger, Garlic with vinegar and process until creamy
Put the pan on the stove and add the oil.
When the oil is hot add the process in gredients and stir fry well.
Afer add thechilli flakes and stir well. but make sure not to burn the chillies. Always the pot should be on low heat.
Stir well and add sugar. Stir again. Make sure not to burn.
Add the deep fried and processed prawns in to the pan. Stir well.
Store in sterelized jars.
Prawns always nice when its cooked with sauces and spices. I love this dish a lot . Cleaning the prawns is the difficult task. It takes a longer time to clean the prawns. To devein a prawn, use a small sharp knife to make a slit along the middle of the back to expose the dark vein. Pull the end of the vein up with the tip of the knife then grab it with your fingers to pull it off.
Always cleaning prawns is time consuming. But it is still worth buying the fesh prawns than cleaned ones. They tastes much better.
This recipe will serve 4 people. I am using 500g uncleaned prawns. Clean and devine the prawns.I always take the legs off too.
After add salt and pepper and season the prawns too.
Prepare the ingredients and take everything closer to you. I used several red chillies, several cloves of garlic, Ginger and one salad onion. Seperately prepare one egg beaten, hot chilli sauce and tomato ketch up mixed.some chillie paste, and 1 tablespoon corn flour.
Add onion, chillies , ginger garlic and puree it . Add corn flour to the eggs and mix well. After add the oil in to a pan and leave it to be hot.
Add the pureed mix and stir fry until thick.
Later add the prawns and cook several minutes.
Later add the sauces, chilli paste and mix well. I added some spring onions to it too.
Later add the curry powder and the beaten egg with corn flour . Mix well
Serve hot with rice , bread or any flatbread.
Fried fish always tastes nicer. Fried fish can be done in different ways. This is one way of doing fish in a batter. When I was an an apprentice I got more than hundred pieces of fish to fry on Fridays. I loved to fry fish. Only thing I didn’t like was to stand near the fryer.
There are different types of fish that you can use for frying. Flathead is the best out of all. One thing is really easy to cook. The other is the flavour. Once fried its really nice and crunchy.
I am using 500 g Flathead for this recipe. Add salt, pepper and lemon juice on to the fish and mix well to season.
Add plain flour on to the fish and coat with flour. In a separate bowl Add 1 cup of flour and a bottle of beer . Mix the flour and beer well.
I always season the batter with a bit of stock powder.Then the batter tastes better. meanwhile mix the flour with the fish well.
Put a pot of oil on the stove. Put the fish in the batter. When you take it out make sure to drain excess batter out. Fry the fish in oil turning until golden brown .
Serve hot with chips.
Tuna is a very common fish used in Asian countries. They cook tuna in different ways. Tuna has a commercial value too. People consume tuna than any other fish in the world. In Sri Lanka it comes as a dried flaky fish (Maldive fish flakes) too to use in all the other cooking to give an extra taste and protein too.
This type of a dish is very good with a special rice to serve as one pot dish.as it contains everything in one dish. If you are not a chillie lover you can omit chilles from this to cook this adding some extra tomato sauce.
Salmon is rich in omega3 fatty acids and also proteins. Salmon can be cooked in different ways. Its a healthy option for quick and easy meal. Its has so many health benefits. Try cooking salmon in different ways.
I love pastry so this meal gives the crunchy crust out side while you get the flavourful middle. Adding spinach in to the salmon with creme fraiche gives a creamier taste to the salmon. When you serve a side salad too it becomes a full meal.
Ingredients ( Serves 4)
- 600g Salmon
- 4 Pastries
- 1 tub (200g) creme fraiche /sour cream/cream cheese
- 20g Butter
- Salt & pepper
- 1/2 Bunch dill
- 3 Shallots
- 200g Spinach
- 1 egg for brushing the pastry
- Add the butter, Shallots, dill stir fry for 2 minutes.
- Add spinach , salt, & pepper and stir fry until dry.
- In a seperate bowl mix creme fraiche, dill, salt and pepper together.
- Lay the pastry on a tray or on the bench. Brush with eggs.
- Put salmon and spinach, and a tea spoon full creme fraiche. Spread.
- Cover with the pastry. Cut ends and seal the ends.
- Brush with eggs.
- Bake on 180c about 20 -30 min or until golden brown on top.
- Serve with a side salad and creme fraiche.