Garlic Kuruma Prawns, Soft-baked Like No Others

Last was a shopping/cooking weekend with my good friend Alexandra. We have both gone through a traumatic personal experience of late. Seriously hurt but somehow have recovered with a new strength. With no shortage of wine and empathy, we were there kind of celebrating a new life.

When friends come for dinner, things are usually kept as simple as they can be. Here's a typical treat I would offer. And so far response has been positive.

Garlic prawns are not uncommon. The most popular is the Chinese way. Quite simply, steaming with garlic, lots of it. Eat with soy sauce. Not a bad experience, but...

I have given it a new twist. By reducing the amount of garlic and introducing extra virgin olive oil and chillies, soft-bake instead of steam, the result is...!!!

Minimalist's ingredients:
1) Medium-sized Kuruma prawns;
2) pearl rice;
3) small amount of garlic, finely chopped, not pressed or crushed;
4) no more than one piece of chilli, deseeded and finely chopped; and
5) spring onion (optional), finely chopped.

Cook rice in a rice-cooker, with tiny bit of salt and a little more water than usual.

Mix garlic, chilli, ground pepper, extra virgin olive oil, a touch of sea-salt and, if needed, spring onion altogether. It will be the fillings for the prawns.

Slice the back of the prawns halfway open to leave room for fillings. Intectines should be removed carefully. To get the best results, remember to slice it from tail to head. Fill them up with the mixed ingredients.

Bring rice to the plate and place it evenly. Let the prawns sit lining up on the rice. Sprinkle it with few more drops of olive oil.

Pre-heat oven to 120C. Leave the whole plate in for 10 minutes. As it's being baked, the juice from the prawns, especially from their heads, will spill over and get soaked up by the rice. No single drop is wasted here.

Another round of extra virgin olive oil and ground pepper, it's ready to serve!

Best served with a nice bottle of sparkling.

Thanks Alexandra again for making the most artistic angles and sharing the food!