MY FIRST FOOD BLOG

Since this is my first ‘how to’, I’m going to keep it real simple. We’re going to do Prawns in Mustard Sauce (OK, for the Americans, it’s Shrimp). And all you need is 5 readymade ingredients. Uh, actually, make that 6.

Ummm, no, 7.

To begin, pick up a half kilo (for the benefit of the Americans in the house, that’s a little over a pound {they just have to be different from the rest of us, don’t they?} and you guys can get some more, with your kind of appetite) of shelled, deveined prawns/shrimp/whatever. Medium sized is fine. That’s the first ingredient. Cut open the pack and pile them onto a dish.

Add a copious amount of Old Bay seasoning. Ingredient No.2

And even more of yellow mustard, your choice of brand. Number 3.

Fourth, crush some coarse, fresh ground pepper, as much as you can bear. And finally, sprinkle some red chilli flakes. That’s 5, for the Americans who might need a calculator. Again, depending on your preferred spice level (see, I’m Indian!).

Mix well. Go on, use your hands. Cover them with shrink wrap and keep them to marinate for a couple of hours. Now, do your own thing and come back to the kitchen 10 minutes before you want to eat.

Take a coated frying pan, turn up the heat and dump the stuff in there. Here’s where the sixth ingredient comes into play. Like our mamas all told us, cooking needs TLC. So be gentle, be nice, be good to the prawns/shrimp.

If you want it sauce-y, put the lid on and turn the heat down. Or, keep the flame on high. Test whether the prawns/shrimp are done. It shouldn’t take more than a few minutes. Transfer to your plate and get yourself a fork. If you’re going to photograph your preparation and Instagram or Pin it, maybe you want to jazz it up with some chopped spring onion greens. But that’s just a garnish, not to be counted, since it’s an optional.

Seventh, (and this is the kicker). Grab an ice cold beer – one last time for the Americans, anything but Bud, because that’s NOT beer – and pop the can open.

Eat and swig alternately. Burp! excuse me, that’s the beer! Burrrpp! Aaaah…

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