MACANESE PRAWNS

Just 40 miles across the water from Hong Kong is the Chinese peninsula of Macau.Before returning to Chinese rule in 1999，it was a Portuguese colony，and its cuisine is the very definition of fusion，using ingredients from South America，Africa，India and Malaysia，in combination with the local Cantonese cooking style.Out of principle，I usually reject the use of the term‘fusion’in relation to cuisine.However，there are two such‘fusion’dishes that I love，ones that make you forgetabout culinary dirty words，and luckily for you I have included recipes for them both，here.

Serves 4

INGREDIENTS

2 shallots，finely chopped

4 garlic cloves，very finely chopped

3 red bird’s eye chillies，finely chopped

pinch of paprika

8 raw large tiger prawns in their shells

50g unsalted butter

1 tablespoon chopped parsley

squeeze of lemon juice

drizzle of white wine

1.Mix the shallots，garlic and chillies together and season with the paprika.

2.Using a sharp knife，cut through the shell and flesh down the back of each prawn but without cutting all the way to the other side，keeping the head and tail intact.Open out slightly to createa cavity.Pull out and discard the intestinal tract（usually a black thread）attached to the spine on one or other prawn half.

3.Stuff an equal quantity of the shallot mixture into the central cavity of each prawn.

4.Refrigerate the prawns for about 30 minutes to firm them up and prevent the mixture from falling out when cooked.

5.Place under a hot grill and cook for 3 minutes on each side.

6.Heat the butter in a pan over a low heat until it turns nut brown in colour-the beurre noisette stage.Pour over the prawns，scatter with the chopped parsley and add a squeeze of lemon juice and a drizzle of white wine.

hancheng

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