Sunday, April 20, 2008
I have heard this advice from some Aunties: we should buy prawns and shrimps when it is near, after, or around the 15th day or the 30th day of the lunar month. From their experience, this is the time when the harvest is at their freshest, the catch is at their biggest and the prices then, are more reasonable. Something to do with the cycle of the moon, but I did not catch the reason why. My attention wanders when I am given long explanation (adult ADHD?) There is a scientific explanation to all these. But then, as long as I can buy fresh shrimps and prawns twice a month at reasonable prices, then I am already happy.
My daughter and I love prawns. Although many people are allergic to prawns and shrimps, I am extremely happy that no member of my family is allergic to them. So I have no excuse not to serve them. Prawns and shrimps are an extremely good source of protein, yet are very low in fat and calories, making them a very healthy choice of food compared to other kinds of protein.
Although shrimps and prawns have a high cholesterol content, they are low in saturated fat, which is the fat that raises cholesterol levels in the body and is bad for you. Is this another of my excuse to eat more prawns? ;-)
Shrimps and prawns do contain a lot of omega-3 fatty acids, and these fatty acids are good for you and help prevent against heart disease, circulatory diseases and many other types of illnesses. Prawns and shrimps also contains high levels of vitamin B12, zinc, iodine, phosphorous, potassium, selenium and iron and have smaller quantities of calcium, magnesium and sodium. Many of these vitamins are essential for healthy skin, bones and teeth.(source:helpwithcooking.com) Yay! More reasons to serve prawns!
These are the medium-sized prawns I found at the market yesterday and I cooked it simply as to bring out the true flavors of prawns.
1/2 K medium sized-ptawns, shelled, deveined, tails intact
5 T garlic (I really like lots of garlic in this dish.)
1/4 C extra-virgin Olive oil
4 pcs Jalapeno peppers (finger chilies), sliced (add more for more spice)
salt and pepper to taste
chopped spring onions for garnish
1. Heat up a little olive oil in the skillet. Add garlic.
2. Cook garlic for a while then add the finger chilies.
3. Add the prawns and stir fry until the prawns change color.
4. Season with salt and pepper. Turn off heat. Add the remaining olive oil. Mix everything up.
5. Dish up. Sprinkle with spring onions. Serve immediately.
In most restaurants, this dish is served as appetizer. But here in our home, we eat this served with lots of rice. Yum!