Prawns With Chayote In Turmeric Sauce Recipes

SHRIMP AND CHAYOTE IN A COCONUT-TAMARIND SAUCE

Shrimp and Chayote in a Coconut-Tamarind Sauce image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 tablespoon whole coriander seeds
1/2 teaspoon black peppercorns
1 cup coconut milk from a well-stirred can (Chaokoh brand is best)
1 tablespoon thick tamarind paste*
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon paprika (good quality, bright red)
3 tablespoons olive oil
1 teaspoon whole brown mustard seeds
1/2 medium shallot, peeled and cut into fine slivers
1 clove garlic, peeled and cut into fine slivers
3 thin slices peeled fresh ginger, cut into fine slivers
1 pound shrimp, peeled, deveined, washed and patted dry
1 chayote (if small, use 1 1/2) peeled and cut into 1/8-inch julienne strips
Salt
Freshly ground black pepper
Pinch cayenne pepper
12 to 15 fresh basil leaves, cut into thin ribbons at the last minute

Steps:

Put the coriander seeds and peppercorns into a small, cast-iron frying pan and set over medium heat. Stir the spices until they emit a roasted aroma and turn half a shade darker. Empty into a clean coffee-grinder or other spice grinder and grind as finely as possible. Put in a bowl. Add all the remaining ingredients for the sauce and mix well with a small whisk.
Just before eating, put the oil in a large, preferably non-stick saute pan and set over medium-high heat. When very hot, put in the mustard seeds. As soon as the seeds begin to pop (a matter of seconds), put in the shallots. Stir and fry for 30 seconds. Put in the garlic and ginger and continue to stir and fry for 30 seconds or until the shallots have browned a bit. Put in the shrimp and stir a few times. Add the chayote. Continue to stir and cook for a minute. Sprinkle lightly with a little salt, pepper and cayenne. Stir to mix. Add the coconut milk mixture and turn the heat down to medium low. Stir and allow the shrimp and chayote to cook through gently. As soon as the shrimp are opaque, stir in the basil and serve.

PRAWNS WITH CHAYOTE IN TURMERIC SAUCE

Prawns With Chayote in Turmeric Sauce image

Chayote is similar to squash and can be found in many supermarkets now. This dish is spicy and wonderful over rice. Fresh turmeric can be found in Asian markets. This recipe is from Indonesia and the shrimp turns a beautiful color.

Provided by mary winecoff

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 -2 chayote
2 red chilies, seeded
1 onion, quartered
1/4 inch ginger, peeled
1 lemongrass, stem sliced
1 inch fresh turmeric, peeled
1 cup water
lemon juice
14 ounces coconut milk
1 lb prawns, cooked and peeled
salt

Steps:

Peel the chayotes, remove the seeds and cut into strips.
Grind the fresh red chillies, onion, ginger, sliced lemon grass and fresh turmeric to a paste in food processor. Add water to the paste mixture, with a squeeze of lemon juice and salt to taste.
Pour into a pan. Bring to a boil and cook for 1-2 minutes. Add chayote and cook for 2 minutes. Stir in coconut milk.
Stir in prawns and cook gently for 2-3 minutes. Serve over rice.

Nutrition Facts : Calories 480, Fat 18.2, SaturatedFat 16.2, Cholesterol 142.9, Sodium 685, Carbohydrate 63, Fiber 1.9, Sugar 56.5, Protein 17.8

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