5 December 2013

Dundee Cake - Scottish Fruit Cake - Christmas Baking!!!

December is here!!! The air is cool and crisp, and all though i do complain a little when it gets too dry, i L-O-V-E the month of December. So, what better to do than to start the month with baking this rich and delicious fruit cake. I have been planning to bake this cake for the longest of time. Somehow, one or the other ingredient never seem to be in my pantry every time and so finally here it is....the famous Scottish Dundee cake. Yes, i finally baked it, but quite coincidentally i ran short of blanched almonds. As i was about to transfer my cake into the cake pan, i realized the prepared pan as suggested in the recipe was way too small, and so when i transferred it to a bigger baking pan, there was not enough almonds to decorate the top of the cake...sigh!!@#

Anyway, despite the obvious facial defect, the cake turned out amazing. This cake has a very interesting history, and was in the news in the recent past for a EU name status. Dundee cake is truly a fruit cake of all fruit cakes, it is a rich, buttery, creamy, sweet and ah! rummy as fruit cake should be, ought to be, must be. This definitely is one of the cake to indulge in during the holiday season.



As you can see, this cake uses Almonds, ground and blanched. Not being a very big fan of almonds, i have avoided recipes that call for almond meal/ground almonds, despite whatever rave reviews people may have about the cake. Somehow i just could not pass this one off as it was just too pretty. And now that i have made and tasted it, i guess i kinda know what the ga..ga..over cakes made with almond is about. the ground almonds added a nice creamy flavor to the cake, and the blanched almonds a nice crunch to the cake. Just loved it!


Christmas baking, for me, is all about loads of rum, loads of dried fruits soaked in rum and then some. The recipe i followed for this cake did not soak the dried fruits in rum, but some recipes of the same cake do, so i had to, just had to put the dried fruit beauties in a cup of rum to let it soak up some of the heady goodness. There really is something really addictive about baking with rum..hick! hick!!!


Another exciting ingredient in baking with fruits, dried or fresh, is the use of the zest. I loved the zing punch, that the zest of the orange added to this cake...with all the goodness that make a great cake in one...this cake is an absolute must bake. Bake this baby and it is "ding dong merrily on high"!!


I used Jaggery in the recipe, as this was readily available in my pantry. If you are familiar with Jaggery, you will know that there are two varieties, dark and light.  As you can see, i used the dark variety which has a pretty deep and distinct flavor, as well as smell. While making the cake batter i was a little apprehensive of the cake being overpowered by this flavor, but the fear was unfounded as the marriage of the ingredients once baked, was just absolutely awesome. If using, make sure you crumble the sugar into the butter, as this variety easily cakes up, and you definitely do not want small granules of it in your cake once baked. Perchance you are not a fan of it, then by all means use damerara sugar, it should work just fine.


As with all cakes, and the nature of the passing down of recipes, my little spin to this cake is by steeping the cake with a couple of tablespoons of dark rum while it was resting. You may tell me, no way!! not original!! Well...it is, the way it is. Doing so makes for a super moist, glorious smelling cake. Rum rules!!! :D Here is the detailed recipe.  

Ingredients:
150 g - Plain Flour ( 1 Cup levelled)
150 g - Pale Muscovado Sugar ( I used dark jeggery)
1 Tsp - Baking Powder
1/2 Tsp - Cinnamon Powder
1/4 Tsp - Nutmeg, grated
50 g - Ground Almonds
150 g - Soft Butter
4 - Large Eggs
100 g each - Raisins, Sultanas & Currants ( I used only 50 g of each when i made this cake and realized it                         needed more, so use 100 g or even up to 150 g if you can)
1 Tbsp - Rum to be added to the cake batter
1 Cup - Rum for soaking the dry fruits, once the dry fruits are drained, use some of it for steeping the cake 
1 Cup - Blanched Almonds for the topping (blanch the almonds by soaking it in boiling water, covered, for a              couple of minutes and then just rub the skins off)

Method:
Preheat the oven to 150 degree C. Grease a 22 cm cake pan and keep aside.
Sift the flour, baking powder and the spices together into a bowl and keep aside.
Beat the eggs in a separate bowl and keep aside.
Cream the butter and the jaggery together until it is well combined and fluffy.
Add the eggs and the flour mixture alternately into the creamed butter and sugar, mixing slowly.
Add the zest of the orange and 1 Tbsp rum into the batter and mix to combine.
Gently fold in the ground almonds and also the dried fruits after draining it.
Spoon the cake mix into the greased cake pan, tap the pan to even out the batter inside the pan, and arrange the blanched almonds in neat circles on the top.
Place the cake in the lower rack of the oven and bake it for 30 mins or until a skewer inserted in the center comes out clean.
Once done, let the cake cool inside the pan until the base is cool enough handle. Steep the cake with the rum used for soaking the dry fruits at this stage, although you can avoid it altogether if you don't want too much alcohol in your cake.
Carefully transfer it onto a plate and let it cool further for a couple of minutes.
All you have to do then is to cut a generous slice and serve. Enjoy with a nice cup of tea. Keep the cake covered to keep it moist.

26 November 2013

Apple & Raisins Cake - Christmas Baking!!

I find Apples to be one of the most attractive fruit. Living in the city has given me the luxury of choosing what variety of apple to eat, and what variety to bake. Apples are available through the year but there is something about baking apples during the fall/winter season. I added tea soaked raisins for the Christmas-sy effect in this cake. The sweet aroma of this cake just filled up the whole house as it was baking, and i was mighty excited when it turned out into this gorgeous golden colour.


It is soft, moist with a lovely citrus kick from the plump tea-soaked raisins. And my! oh my!! the aroma of the cake is just so inviting you wanna take a bite every time you want get a whiff of it. I used apple Himachali for this cake. You can use any apple, especially the ones that are close to getting spoilt.


I used tea to soak the raisins, and somehow it worked! It worked a nice citrus effect on the raisins and it was good. You can go the trusted route of soaking it in rum for sure, but if you don't want to go the rum-route, try tea..:D


The hint of nutmeg in fruit cakes is just lovely, and especially in this cake somehow the spice elevated the cake. I took out a cup of the batter before folding in the raisins and made a triple heart cake for my son. The plain apple cake was good, but the tea soaked raisins definitely made all the difference to the cake. 


Do try it and see for yourselves, like it's said, "the proof of the pudding is in the eating". Enjoy!!!

Ingredients:
1 Cup - Plain Flour
1 Tsp - Baking Powder
1/2 Tsp - Baking Soda
2 - Eggs
3 Tbsp - Plain Curd/Yogurt
1 Tsp - Real Vanilla Essence
1/3 Cup - Sugar
1/2 Cup - Canola Oil
1/2 Tsp - Nutmeg powder
1 Cup - Apple grated
1 Cup - Raisins soaked in tea

Method:
Preheat oven to 180 degree C. Prepare a round cake tin and keep aside. 
Put the first three ingredients in a mixer and blitz a couple of time, then transfer it to a bowl. 
Add the eggs, the sugar, nutmeg powder, vanilla essence and yogurt and blitz till it's all well combined. 
Now add the dry ingredients into the mixer and blitz till everything comes together and the batter is smooth.
Transfer the batter into a bowl, fold in the apple and the raisins and baked it in the preheated oven for 40 minutes, at 180 degree C for 30 minutes, and remaining 10 minutes at 150 degree C.
Once done, cool the cake in the pan till the base is completely cool to touch.
Transfer to a serving plate and cut into slices and enjoy.

18 November 2013

No Fail Basic Chocolate Cake recipe - Christmas Baking!!

Starting this week, i plan to post various cakes that define the festive season. I'm kick-starting the holiday baking season with this basic chocolate cake. This is so easy to make, and the best part is you can transform it into any sort of cake you fancy, Carrot Cake, Chocolate Chips Cake, Banana Cake, Rum & Raisins Cake, the list goes on. The pain version is my son's current  favorite, but then me being me, i sneak in some carrot, some beets, bananas..from time to time or rather, most time ;D.




So really, the possibility of making fruit or veggie cake is endless with this basic base. Also, i intentionally use veg' oil instead of butter in most of my baking, and for me, with the exception of pound cakes, i prefer the lightness of oil to butter in my cakes. 


Anyway, by the time this cake was shot, my son had mowed down some of the cake ;D, this cake can serve a generous slice for 10 people. I would advice you to keep it covered to avoid the top drying out, but, in case that does happen, make fine cake crumbs using your fingers, sprinkle it on the base of a serving bowl , drop a generous dollop of vanilla ice-cream on top, then drizzle a bit of honey or chocolate syrup....yum!!! yum!!! Desert is served. Try it out!!

Ingredients:
1 Cup - Plain Flour
1 Tsp - Baking Powder
1/2 Tsp - Baking Soda
1 Tbsp - Cocoa Powder
1/2 Cup - Sugar
1/2 Cup - Veg' Oil
3 Tbsp - Plain Curd/Yogurt
2 - Eggs
1 Tsp - Real Vanilla Essence

Ingredients:
Preheat the oven at 180 degree C. Grease a 12/2 inch round cake tin and keep aside (line the base if you want to, i never do :)).
Sieve the flour, baking powder, baking soda, cocoa powder and keep aside.
In a bowl, add the sugar and oil and mix with a hand mixer, add the eggs one at a time and blend till well combined.
Now add the vanilla essence and curd into the wet ingredients, mix, then add the dry ingredients, mix with a spatula to combine, then blend with the hand blender to give it a smooth texture.
Pour the cake batter into the cake tin, and bake it for about 25 - 30 minutes.
Check for done-ness at about 25 minutes. Once done, let cool in the tin till the base is cool enough to handle. Then transfer it into a rack to cool it even further. Cut and serve.

14 November 2013

Tree Tomato & Thangjing Chutney

It's been a while, a long while infact, since my last post. Today's post is in response to a message my nephew, residing in NZ sent me saying he, to use his words, "almost died of hunger and traditional food deprivation". Anybody anywhere staying far from home knows this feeling, this desperation so vividly expressed by my nephew. It was this same feeling that compelled my hubby to come back bringing goodies from the North East weighting over 17 kilos in excess of the allotted weight :D. Today's recipe, therefore,  is made from two really special ingredients that came straight from home..Tree Tomatos & Thangjing.



They can be enjoyed individually as chutneys, but i wanted to bask myself in the luxury of these exquisite  ingredients together in one chutney and so here it is...tree tomato and thangjing chutney. To add to the luxury, i made the chutney with fresh Raja Mirchi/ King Chilli.



In case you don't have tree tomato in hand you can use regular tomatoes. The tree tomatoes does have a distinct flavour, but i guarantee that even with the regular tomatoes it will taste just as good. Here is the recipe.

INGREDIENTS:
1 - Fresh Raja Chilli
4-5 Medium Sized - Fermented Dried Fish/Ngari
4-5 - Garlic Pods, Pealed
1 - Tree Tomato, Roasted
1 - Thangjing Bulb
Salt as per taste


 METHOD:
  1. First roast the Tree tomato ~ To roast the tomato/tree tomato, wrap it in foil and place it on top of the burner and let roast over low flame for 2-3 mins or till you get the roasted smell. Once done, take it our, unwrap the foil and keep aside.
  2.  Roast the ngari either same manner as the tomato or over an old metal skimmer spoon till evenly browned.
  3.  Put the Raja Mirch, Garlic, Ngari and some salt into a mortar-pastel and mash-mix it up. Then add the roasted tomato, mash it up real well, then finally add the thangjing into the chutney, check salt and serve.

29 August 2013

Cooked Vegetable Chutney/Spicy Vegetables Side Dish/Spicy Vegetable Chutney



The dish today can be interpreted how ever way you want it. It is my most recent obsession. One of my good friend, an Ao Naga, introduced me to this dish, it is called Rusep in Ao and i am truly addicted. If you like to add more vegetables to your diet, but not too keen on plain boiled or steamed? Too lazy to make chutney? This is the answer for you my friend :).


Love Ngari/dried fermented fish? Love dried Anchovies? Have bits of vegetable lying around not enough for a proper dish?? Dump everything into a pot and transform it into a wonderfully delicious spicy dish.


The thing is I grew up eating vegetable curry prepared in the same style, but we would add more water to make a thin gravy. It never crossed my mind that reducing the quantity of water could change the whole dynamics of a dish like this. By all means adjust the salt and chillies but keep the quantity of water as it is. Here is the recipe. Please enjoy!!


Ingredients:
3 -  Purple Brinjal
2 - Green Brinjal
3 - Baby Tomatoes
3-4 - Green Chillies
1 - Big Flat Ngari/ 2-3 Small Ngari/Dried Anchovies
Salt to taste
150 ml - Water

Method:
Wash, drain all the ingredients.
Dice the vegetables and chillies.
Wash the Ngari and take off the head.
Put everything into a cooking pot, pour water and add salt to taste and cook it over medium high heat.
Once the water starts bubbling reduce heat, put lid on and cook for 5-8 minutes or till the veggies are tender according to your liking. 
Serve hot with rice and dal or with pork curry. Yum!! Yum!!

22 August 2013

Rum & Raisin Cake with White Chocolate Ganach - Hubby boy's 32nd Birthday!!!

Yesterday my hubster completed 32 years and i am so grateful to God for his life and better health that he is  enjoying with the passing of each new year. It was a quite birthday at home with some wine, this intoxicating cake and a some lovely home cooked food. Rum & Raisin cakes are quintessentially a Christmas cake but this was the cake to be, as my dearest Hubster isn't your regular cake person. He just isn't into cakes, but i knew rum & raisins will hit a cord and so this cake is in August what actually should have been in December. But hey, nobody is complaining!!!


It is moist, from the rum-soaking and airy-light from the egg whites. This cake is not for the weak, as the raisins gives a deadly rum punch :). I had soaked the raisins last April to use it in December but that dis not happen and so you can guess how intense it was. 


It is a very easy cake to put together but the way you incorporate the egg whites will decide the fate of the cake between light and airy to a dense cake. I am artistically challenged and also my family is not much for icing in cakes but i decided to dress the cake with a White Chocolate Ganach. It was a perfect combination! The intensity of the rum soaked cake, with the sweetness of the white chocolate and complement it with white wine. Perfect!!


I know it looks bad :), am just handicapped in decorating anything. Anyway, though not fantastic to look at, it made the B'Boy very happy, so the effort was all worth it. To put a smile on the face as well as the tummy, mission accomplished! Here's a look at the finished cake.


Happy Birthday to a wonderful man who always light up my world with his kindness and loves unconditionally. Love you my one true love!!!


Here is the detailed recipe. Hope you enjoy making it and having it as well. Do try, it is a total mood booster :). Cheers!!

 Ingredients
1 Cup - Plain Flour
1 Tsp - Baking Powder
1 Tsp - Cloves Powder, Nutmeg Powder, Cinnamon Powder, Dried Ginger Powder
1/2 Cup - Veg' Oil Water
1 Tsp - Vanilla Essence
1/4 Cup - Sugar
3 - Eggs, Separated
Salt - A Pinch
1 Cup - Raisins soaked in rum
4 - 5 Tbsp - Rum (for soaking)

For Caramelizing Sugar:
1 Cup - Sugar
2 Tbsp - Water
1 Cup - Hot Water

For White Chocolate Ganach:
200 ml - 25% Amul Cream
105 g - White Chocolate
.
Method
Preheat oven to 180 degree C, cream and line a round cake pan and keep aside.
Caramelize the sugar and keep aside.
Sieve the flour, baking powder and the spice mix into a bowl.
Whisk the oil and sugar till creamy, add the egg yolks and continue to whisk till it is well incorporated.
Slowly add the flour spices mixture into the wet ingredients, using a wooden spoon mix it till it is well combined and grainy.
Now add the caramelized sugar syrup into the cake batter and whisk it vigorously, the batter will look watery, it is meant to so don't freak out :).
Take the egg whites, add a pinch of salt and the vanilla essence and whisk it at max power till the egg whites are fluffy and stiff.
Fold in the egg white into the cake batter, making sure to incorporate it but not beat out the air from it.
Now add the rum soaked raisins, give it a good mixing and then bake this beauty for 30 mins or a little more depending on your oven.
Once done, let cool for 5-10 minutes, then remove it from the pan, pour the rum 1 tbsp at a time all over the top of the cake, then chil it in the fridge while you get your ganach ready.

Caramalizing Sugar:
To caramalize the sugar, pour sugar and water into a heavy bottomed sauce pan and cook it on high heat. As the sugar starts bubbling, keep swirling the sauce pan till the bubbling syrup turns golden brown. At this point turn off heat and add the hot water into it. Give it a good stir and keep aside. Please wear a kitchen mitten when pouring as the hot syrup will splutter as you add the water. 

White Chocolate Ganach:
In another sauce pan, bring the cream to boiling stirring constantly, chop the white chocolate into pieces and add it into the cream and keep stirring until all the chocolate is melted. Once the chocolate is melted pour it out onto a bowl and let cool till warm enough to handle. Now keep the cooled ganach into the freezer till it is properly set, about 1 hour to more. Once set, whisk it up till it is fluffy. Your ganach is ready to use.

15 August 2013

Baby Bitter Gourd Curry/ Nkhonathoi Ganh!

This is the time of the year when baby bitter gourd is in season, and this is one of my many favorite vegetable, the sight and taste of which represents everything about my hometown. It is called Nkhonathoi in my language, i know, it is quite a tongue twister ;). Ever tasted this? Seen this vegetable????


Here in the city, it is impossible to get anything better that these ones in the picture but, back at home, it is twice the size, sometimes ripe yellow and much more tender than the ones i get over here in Hyderabad.


If you haven't tasted one of these, don't be fooled by the name, it is not bitter like bitter gourd but nutty and lovely, especially when cooked with pork-fat :). Yes!!! Anything with the P-Fat is delicious, always amps up the flavor of any dish. Look at this...loved every mouthful of it!


Anyway, even if you're not up for P-Fat bomb the dish will still taste really great but i dare you to add it to get one ripper of a dish. You can also try and add fermented soy beans for added flavor, if you so choose. This recipe serves 2 person. You want to make sure that you do not overcook the vegetables not under-cook it. It is essential that you add the garlic absolutely at the end so as to get the garlicky taste in the dish. Here's the recipe.

Ingredients:
200 gms - Baby Bitter Gourd
100 gms - Pork Fat
1 - Medium Sized Potato, Diced
1/2 - Medium Sized Onion, Diced
1 - Medium Sized Tomato, Diced
1 Tsp - Chilli Powder
1 Tsp - Salt
1 Tbsp - Oil
5-6 - Garlic Pods
2 Cups - Water

Method:
Clean the vegetable, cut in half and keep aside.
Dice the pork fat and in a pressure cooker, brown the fat till it gives out oil and a nice aroma fills your nose.
Scoop out the browned fat, add 1 Tbsp of oil into the pressure cooker and fry the onions in it.
Add the remaining ingredients along with the browned fat, except the water and garlic, and cook for a minute or two just to develop the flavors.
Add water, when it comes to a rolling boil, toss in the crushed garlic.
Let the curry cook for a minute and then put on the lid of the pressure cooker and cook in medium flame.
Let the curry cook for about two whistles and then turn off heat.
Let cool for about 5 minutes and serve this delicious curry with hot rice and some dried fish chutney. Enjoy!!

9 July 2013

Black Sticky Rice Pudding - Rongmei Naga Style - Taste and Memories of Home

Been thinking of home lately, especially of all the seasonal fruits and vegetables, and remembering the scent  of the monsoon season. People back at my home town might say, i'm romanticizing memories of home and forgetting how dreadfully wet and damp it is during this season. Well, may be i am, fact is you somehow appreciate the beauty of a rustic land when you are cooped up in a city apartment day and night. Despite the lack of ease, somehow home seems much more beautiful and lovable despite the comfort of city life.


Today's recipe is one of my mom's creation. As mentioned before in some of my earlier posts, my mom is one of those mama who just doesn't have the drive to cook and churn out great dishes, but once in a while she does surprise us with some really delicious food. This black rice pudding or Nap Naang, as it is called in my language, is one of those delicious treat that she use to make for us as an after school snack. It is sweet, nutty and very filling. A very simple and humble treat but very delicious and packed with healthy fiber indeed. To learn more about the benefits of black sticky rice or black glutenous rice read here.


There are two types of sticky rice, one is Off-White in color and the other Black/ Purplish in color. Today's recipe calls for the black one. You can enjoy this rice as a savory treat as well along with roasted and powdered black sesame seed, recipe to be put up in one of the later posts, or you can enjoy it as a lovely pudding like this. Fast, simple and so yummy. This is a very versatile dish, you can have it for breakfast, as an afternoon treat or as a dessert. It is yummilicious all the way.


So, here's my mom's black sticky rice pudding recipe. Enjoy!!

Ingredients:
11/2 Cup - Black Sticky Rice/ Glutenous Rice
3 Cups - Water
1 Tbsp - Sugar
6-7 Tbsp - Nestle Everyday Dairy Whitener 

Method:
Wash the rice a couple of time and then soak it for half and hour.
Once soaked, drain the water and measure 3 cups of water into a pressure cooker, add the sugar and cook the rice for about 8-10 minutes and then turn off heat.
Let cool for about 5 minutes and then put the pressure cooker under running water to let off the remaining pressure inside.
Once opened, stir the rice and then add the dairy whitener according to how sweet you prefer your pudding to taste. 
Serve Warm.

16 May 2013

Mushroom & Prawns Soup

Life is slowly rolling back to normal with my hospital visits off the grid for good (hopefully). It is boiling in Hyderabad, and staying in the top floor of an apartment is a deadly deal that cannot be undone...and so life is HOT...HOT...HOT!!!! Thankfully, the last three days have been cooler at 39 degrees C - 41 degree C, and so i find myself craving for some nice homemade soup, and that's exactly what i made for lunch yesterday.


My ongoing TB treatment calls for high protein diet :). The best part about this soup is that it is power packed with the goodness of mushrooms, prawns, carrots and spinach. Prawns is rich in omega-3, it is low fat and all delicious. Shiitake mushroom also is not just a deliciously fancy fungus, it is believed that it has cancer fighting properties. Spinach and carrots, well what can i say, we all know the goodness of bright colored veggies, to have all of these in one meal...i say....yay!!!



If you reside in Hyderabad you can get dried shiitake mushroom at Q-mart. I love mushrooms!! Prawns btw is a new found love developed after marriage...this bowl of soup therefore is a marriage of my old and new loves :). This really is a stress free, no fuss kinda soup. This recipe makes generous serving for 3 people.



Ingredients:
For the Stock
1 ltr - Water
Thumb sized - Ginger, smashed
1/2 Cup - Stalks of Spinach, roughly chopped
1/2 Tsp - Garlic Salt
For the Seasoning
1 Tsp - Fish Sauce
1/2 Tbsp - Dark Soy Sauce
3-4 Tsp - Light Soy Sauce
1/2 Tbsp - Chili Flakes
Main Ingredients
Prawns - 200 gms
Shiitake Mushroom - 5-6
Carrot - Medium sized, diced/julienne
Spinach - 1/2 Cup


Method:
First make the stock by putting all the ingredient into a pot. Bring it into a rolling boil and let it be for a couple of minutes, don't cover it. Once it smells gingery and the spinach stalks are limp, take it off the stove, strain, put it back onto the pot and onto the stove.

The next step is to bring the stock into boil again, then add all the main ingredients and then season it. You can add or reduce the seasoning according to your liking. Let it boil till the carrot is tender, a couple of minutes. Add the spinach just a minute before you take it off the stove. Let cool, then serve....nice and warm and spicy. Enjoy!!!

26 March 2013

Schezwan Prawns - My version

It's been a rough year right from the very first day. I've not been well and even underwent a small surgery..but by God's Grace my health is looking up and finally am able to make my first post for this year.


Today am sharing my take on Schezwan Prawns. Predictably my appetite took a hit due to my illness and so my hubby use to be at his wits end trying to make me eat just enough for me to take my meds. During this time there was this one thing that i absolutely craved, it was Prawns. I loved it in all sorts of way, especially in soups and schezwan sauce. Thankfully there happen to be one Chinese Restaurant that served the best schezwan prawns and pawn clear soup, just the way i love it.


Anyway, today's recipe is nothing like the prawns i had in the restaurant BUT it is a good enough dish to satiate by prawn cravings at home. I prefer to use Tiger Prawns as i love a good bite and it's easier to de-vein.

Ingredients:
250 gms - Tiger Prawns
4-5 Tbsp - Corn Flour
Oil for deep frying
5-6 - Dried Red Chillies, slit in half
Thumb Sized - Ginger, cut into matchsticks
4-5 - Garlic Pods, cut into matchsticks
Handful of cashew or roasted peanut for garnish


( for the sauce)
2-3 Tbsp - Dark Soy Sauce
2 Tsp - Light Soy Sauce
2 Tbsp - Chinese Rice Wine
1 Tsp - Fish Sauce
3 - 4 Tbsp -  Sweet Chilli Sauce
1 Tbsp - Roasted Sesame Oil
2 Tbsp - Red Wine ( Optional)


Method:
De-vein the prawns, rinse and tosh it in corn flour and keep aside
Heat oil.
Once the oil is hot, fry the prawn in two batches, as soon as it turns pink, flip cook for a minute, take it out and let drain in a kitchen towel. The prawns should be crispy outside but soft inside. Be careful not to totally deep-fry it.
Once the prawns are done, measure the sauce ingredients ( except the red wine) into a bowl, mix it up well and keep aside.
Remove the oil used for deep frying, wipe it clean with kitchen towel, measure about 3 tbsp of the oil and heat it up.
Once hot, stir fry the ginger, garlic and dried chillies till nicely roasted, now add the prawns and tosh it a couple of times to let the ingredients combine.
Pour the sauce and give it a quick stir till the prawns are well covered with the sauce. Let cook for just under a minute of two. Heat needs to be medium-high. Add the nuts, stir and turn off heat.
Now add the red wine, stir to thin the sauce and then serve it hot. If you prefer thick sauce, you can cancel the red wine. Also adding red wine adds depth in flavor as well as in the color.

PS: Didn't use red wine in this one, hence the light color.