I don’t know about you, but I just crave for prawns. I love combining them in almost any kind of dish. I know I may sound a little bit odd, especially if seafood means almost nothing to you, but if you are more of a chocolate/sweet dessert type of person, I should be able to pass the “passion” test, don’t you think?
When I first became aware of my passion for prawns, I used to live in Greece, on a beautiful small island, called Kos. It’s almost impossible to not get passionate about food in general once you have been living there for some time. I think one of the reasons people tend to love Greek food is the simplicity of the meals.
Let’s be honest, Greeks are too busy, besides work, with their own routine such as taking a couple of long and well deserved breaks a day while meeting friends and acquaintances for several cups of coffee. So what?! Good for them!!!
They have got the aphorism “Carpe Diem” right (“seize the day”), not ignoring the future, but rather no to trust that everything is going to fall into place for you and taking action for the future today. An image is worth a thousand words, right? Here is what I meant.
Those lovely octopi were laid out to dry under the sun and waiting to be grilled. I am not sure but I think I even had two of them on my own on that day. It was an extraordinary culinary experience. (It’s funny though how octopus is the dish of the day over there).
As I have gathered such beautiful memories about the Greek culture and kitchen, I will keep posting in the future more about it and its customs.
However, I shall return to my recipe from today and help you get started.
- 300 g prawns
- ½ package of noodles (I personally like to use the Thai ones)
- 1 bundle of fresh asparagus
- 2 red bell peppers, chopped
- 1 big size onion, chopped
- 2 cloves of garlic, peeled and minced
- fresh ginger, peeled and finely chopped
- 1 tablespoon extra-virgin olive oil
- a handful of fresh rosemary
- ½ teaspoon crushed red pepper flakes
- sea sea salt and pepper to taste
- Cut off the woody ends from the asparagus. Since the skin on the asparagus is so thin, you don’t have to peel it – it’s totally up to you. I normally don’t do it. Put a saucepan of salted water onto heat and boil the asparagus for 5 minutes.
- Meanwhile, rinse the prawns thoroughly under running cold water and season them carefully with red pepper flakes, salt and pepper. Once the asparagus is done, take it out and use that water for the noodles, which will give them extra flavor. Let them cook according to the package instructions. Chop the asparagus in bite-sized chunks.
- In an extra medium saucepan heat the olive oil on low heat this time and add the garlic, onion and prawns. Fry them for a couple of minutes, and add the ginger, red bell peppers and asparagus and let them simmer gently for a couple more minutes. After the noodles are cooked, drain them and serve on the plate. Pour on the prawns and veggies and drizzle with fresh rosemary.
- Bon appétit!