Many, many years ago when Serita was a little girl I made prawns for the first time and served it for lunch. I was very pleased to see that there was enough for dinner and spent a relaxed afternoon reading and listening to music. When the hungry husband arrived from office I went into the kitchen to reheat the pasta and found only the pasta and Serita grinning like the Chesire cat. Today is her 23rd birthday and I am writing about that incident which still makes me laugh like crazy.
20 jumbo prawns, deveined, tails retained, 3 cups cooked pasta, 2 chicken soup cubes
5 to 6 cloves garlic minced, 2 stalks celery chopped, 1 large onion, chopped, 2 carrots skinned and quartered, oil for frying.
Heat oil in large pan. Stir fry onions, celery, garlic, carrots until onions are transparent. Add the prawns and gently toss till colour changes and they become bright orange. Crush the soup cubes and add to the vegetable and prawns. Add cooked pasta and mix well. Season with crushed black pepper and salt to taste. Serve with white prawn sauce.
Prawn Sauce: 2 cups milk, 1 cup prawn stock(can use the shells and heads of prawn to make stock. Clean well under running water and boil 10 minutes in 1 1/2 cups water).
1 tbsp flour, salt & pepper to taste,1 chopped tomato, 1 egg, 2 tbsp oil.
Heat oil. Add flour, lower flame and stir fry 1 minute. Slowly add the prawn stock and milk. Keep stirring to avoid lumps. Add the egg and make sure to mix it properly. Throw in the chopped tomato. Bring to boil, lower flame and keep stirring till thick and pouring consistency. Remove and serve hot with the pasta.
Happy Birthday Girl, Happy Birthday, Happy Birthday To You!