Malaysian Prawn Fritters
March 26, 2013
As a child we followed an Easter tradition of eating fish or seafood on Good Friday. I have been saving this recipe to share with you until now so that you can add it to you menu this week if you also follow this tradition.
In February I did a series of posts on Thai food and some Thai recipes that I learnt at cooking school in Thailand over the Christmas period. Following our time in Thailand we visited Malaysia. I also attended a cooking class in Kuala Lumpur. This is one of the recipes that I learnt.
The teacher of the class, Saadiah was a wonderful teacher, she was relaxed, entertaining and knowledgeable. The class is taught for locals and westerners alike. In addition to cooking skills, Saadiah taught us a little about her culture. She introduced me to the concept of “cooking gently”.
This idea has been rolling around my head since returning from our holiday. Saadiah was taught by her grandmother that the cook should be gentle, soft, quiet and polite in the kitchen. She learned this lesson after being pulled up for noisily banging the spoon on the side of the pan to dislodge food. Saadiah taught us that we should gently tap the spoon against the palm of your other hand, rather than the side of the pan. This alternate action is noise free. It is one example of cooking gently and quietly.
In my home the kitchen area can spin into chaos as drawers are opened and closed frantically seeking a missing utensil. While the search for the missing item takes place, my children moan in hunger, and something bubbles away furiously on the stove. I try to think of the idea of cooking gently at those times. It reminds me to slow down, take a breath, be organised rather than frantic, during meal preparation and make the area a positive place.
I would like my family kitchen to be a place of happiness, leisure, pleasure, peace and contentment. I aim to make it that way and cook gently. That is my new motto.
So onto the recipe…. I hope that you give it a try as it is fabulous! I have made these little prawn fritters numerous times since our return and they are so so so good. It is difficult to choose between making these or the Thai Fish Cakes that I learnt in Thailand, however….these fritters are quicker to prepare as a curry paste is not required. I also adore prawns, therefore, any excuse to add them to the menu tends to win out.
This is my menu idea for Good Friday this year.
I did a final recipe test run of this meal and served it with my Haloumi Salad (yes a very decadent dinner, but it is holiday fare…) and the sweet chilli sauce that I also learned to make in the class.
You can make the batter for these fritters during the day and let it rest in the fridge, cooking when required.
The sweet chilli sauce features many times a week on our table since since I learned how to make it.
What are you cooking over the Easter break? AND do you cook gently?
I would love to hear what is on your Easter menu in the comments below.
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