Recipe: Prawns invading my freezer

Last Christmas, I requested for Crabs or Alimango from my parents when they came to visit for the holidays from the province. I know it's abundant there and my cousin supplies them too. But to my dismay, stocks were reserved and there was none left for me. Boohoo.

Fortunately, giant prawns were available so they compensate it, (meaning they bought plenty), for the Alimango I was craving for. Now, it's invading my freezer. Better have some antihistamine ready.

I just found out last night that my son also loves these crustaceans. He ate around 80% of the dish including the rice. My favorite way to cook these babies are to simply sauté them with ginger and lots of garlic. That way you will be able to taste and savor its natural flavor unlike drowning them in lots of aromatic sauces. Although a bit of Korean Gochujang (red pepper paste) or Japanese Wasabi adds a spicy kick to it.

Stir Fried Prawns

Ingredients:

• 250g prawns deveined with shells intact
• 5 cloves of chopped garlic
• Thumb sized ginger peeled and sliced
• 1 tsp Korean Gochujang*
• 1 tablespoon Kikkoman light soy sauce

Clean the prawns. Snip off the long whiskers and devein them while leaving the shells and head intact. Simply cut through the back part of the prawns with a pair of kitchen scissors from the base of the head to the tail. Remove the visible black and gray veins under running water. It is best to keep them fresh by putting them in a bowl of ice or iced water.

Sauté the ginger and garlic in hot oil until fragrant. Drain the prawns and toss them in the pan. Careful of the splattering oil. Keep the heat on high. Add the Gochujang and a the Kikkoman. Cover and lower the heat to a medium. Let it steam in its own juices for about 3-6 minutes. You can top it with cilantro or chopped green onion.

*Another option is to replace the Gochujang with same amount of Wasabi. Still tastes good.