Vol. VIII No. 17 - Tuesday
April 28 - May 4, 2009



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by Saichon Paewsoongnern


DINING OUT & KHUN OCHA'S COOKBOOK
 
 

Grilled cheesy prawns

With prawns still being very plentiful, this week’s recipe is a stunner. If you like an “Asian” flavor to it, substitute coriander for the parsley.
One important feature with all prawn dishes is not to overcook, otherwise the prawns, especially the smaller ones, will get very tough and rubbery.
It is also suggested that you remove shells, heads and tails and de-vein the prawns before cooking, although some people like the tails left on.

Cooking Method
In a large skillet, sauté onions and garlic in olive oil until golden.
Add the prawns and sauté for 2 minutes, then add white wine, tomatoes and lemon juice and sauté for 5 more minutes, constantly moving the skillet.
Now add salt and pepper to taste, then add bread crumbs and cheese and sauté for 2 more minutes.
Serve over a bed of rice or noodles and sprinkle with the chopped parsley.

Ingredients                     Serves 4
Prawns                                     24 large
Garlic, chopped                         2 cloves
Onions, diced                              ˝ cup
Tomatoes, peeled and diced        2 large
Olive oil                                   2 tbspns
Bread crumbs                              ˝ cup
White wine                                  ˝ cup
Lemon juice                                2 tspns
Salt and pepper
Chopped parsley
Parmesan cheese grated              ˝ cup



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