Singapore GP 2018: Chili Braised Prawns, Coconut Rice, and Stir Fried Greens

Hamilton continues to pull away in the championship and races continue to be textbook.

Want something less than textbook? How about Char Kway Teow that comes together crazy quick and some yummy Singaporean side dishes to spice up your kitchen?

I made Char Kway Teow again this year because honestly it is one of my favorite dishes I have ever made as a part of this F1Cookbook adventure. You should definitely try it yourself!

Besides that I also made Chili Braised Prawns, Coconut Rice, and Stir Fried Greens.

Red Chili Braised Prawns

Adapted from Martin Yan’s Asia: Favorite Recipes from Hong Kong, Singapore, Malaysia, the Philippines, and Japan

Spice Paste
1 stalk lemongrass, use bottom 6 inches, thinly sliced
2 fresh red jalapeños, seeded
1 small shallot
3 slices ginger, quarter sized
1 teaspoon shrimp paste
1 tablespoon curry powder
½ inch piece of galangal, sliced
¼ teaspoon salt
¼ cup water

 ¾ pound large prawns, shelled and deveined, tails in tact
2 green onions, cut into 2 inch lengths
2 tablespoons vegetable oil
¾ cup diced fresh pineapple
1 ½ cups seafood broth
2 teaspoons tamarind water (combine ½ cup hot water with 2 ½ tablespoons tamarind pulp)
Soy sauce

1. Combine all spice paste ingredients in food processor or blender.

2. Place wok over medium-low heat until hot. Add shrimp and stir-fry for 30 seconds. Add green onions and pineapple; mix well. Add seafood broth and tamarind water. Bring to a boil. Reduce heat and simmer, uncovered, until shrimp are cooked, 3-4 minutes. Season to taste with soy sauce.

3. Place in a deep serving bowl and garnish with cilantro.

Coconut Rice

2 cups Jasmine or Basmati rice
1 (14 oz) can coconut milk
1 cup water
1/2 teaspoon salt
1 inch piece of ginger
2 inch piece of lemon grass, lightly crushed

1. Rinse rice well in strainer.
2. Add to rice cooker. Add coconut milk, water, and salt and stir. Top with ginger and lemongrass.
3. Cook, using rice cooker instructions.

 Stir-fried Asian Greens

Adapted from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia by James Oseland

1 medium bunch Asian greens such as bok choy, water spinach, or choy sum
3 tablespoons peanut oil
4 cloves garlic, peeled slightly crushed, chopped into chunks
¼ teaspoon kosher salt
1-2 red thai chiles

 1. Clean greens and dry completely
2.  Chop greens into 2 ½ to 3 inch pieces as needed
3.  Heat the oil in a large wok or Dutch oven over medium high heat. When the oil is hot but not smoking add the garlic, salt, and chiles. Sti fry 1 minute. Don’t let the garlic brown.
4.  Add the greens. Raise heat slightly and immediately begin stir-frying greens vigorously around the pan. Stir0fry until greens are limp but still bright green. Taste for salt and only add a little if needed.
5.  Transfer to a platter and serve immediately.