What a rare weekend, 24 hours away from the kids. We went on a hike and played in the snow. Playing should be a requirement for every adult on the planet! Kids remind me that rolling down a hill is pretty amazing and it does not cost a dime. This blog posting was supposed to be up last night but I took some time out with my honey….speaking of …we made honeyed walnut prawns in honour of the Chinese New Year. Eating a meal of shrimp is supposed to bring happiness, and it did just that. This is quite an Anglicized recipe – but I read that they do serve something similar in Hong Kong. I will try to make more authentic Chinese meals in the coming months.
Gung hay fat choy! May the year of the snake bring you and yours positive energy.
Candied Walnuts – Ingredients
1 c halved raw walnuts
1/2 c cane sugar
Sea Salt taste
Prepare a baking sheet lined with wax paper. Melt sugar over medium heat in a small pan. Using a wooden spoon stir occasionally. As soon as the sugar has melted and turns amber remove from the heat and add walnuts. Quickly toss the nuts until they are evenly coated with the syrup. Then spike with sea salt to taste. Turn onto the baking sheet and allow to harden.
This is what the sugar look like as it melts:
Shrimp – Directions
I used 1 lb of prawns and de-veined and butterflied them. First shell the shrimp and use a small sharp knife drawing it down the back of the shrimp from top to bottom. You don’t want to slice too deep! Only about a 1/3 of the way into the shrimp. Remove the vein. Rinse and pat dry.
Salad and Rice – Ingredients
1 small head of Boston bibb lettuce
1 cup green beans (We used flat beans or Romano)
1 tbsp grape seed oil
1 cup basmati rice
1 3/4 cup of water
A half an hour before you serve the dish start the rice. Rinse the rice in cold water. Add water to medium pan, salt and bring to a boil. Add rice and bring to a simmer for approximately 20 minutes (timing depends on the type of rice you use). Reduce heat to low and leave undisturbed to simmer covered. When done, turn off heat, take off lid, fluff and let sit to dry for a few minutes.
5 minutes before you serve put grape seed oil in a pan. Heat to medium. Wash and prepare beans. Salt to taste and fry for about 5 minutes.
Wash Boston lettuce and remove leaves.
Line plates with Boston lettuce. Add a portion of beans, rice – then place shrimp on plate. Drizzle with honey sauce and sprinkle liberally with candied walnuts. Scatter with chopped green onion.
* Note: I try to consider the issues surrounding food although I am not completely organic or inclined to source everything in my pantry in a local/sustainable manner – but we do our best. To be honest we rarely have seafood because it’s price prohibitive and it’s a virtual landmine of environmental and health offences laying in wait. This posting has made me consider the use of shrimp. I always buy dry (unfrozen) shrimp from a reputable fish monger, but while surfing the net I uncovered a whole host of issues I was unaware of. You may want to use frozen BC Spot prawns if they are available or wild white shrimp. Pieces in Toronto is a good (if not pricey) place to go to source your seafood ethically (if that can be done)…**sigh**