Prawns Poached in Butter

We had a lovely dinner locally organized by someone who has read my whining about food in Bangalore and proceeded to put together a huge chinese banquet at a local restaurant for me, some other foodies, and various friends and family.

It was a lovely evening, and we met a bunch of interesting people, but the best part was that he and his wife offered to show us around Russell Market! Now we knew that Russell Market was where all the serious food people went to shop, but it's intimidating. There are lots of vendors for each kind of food, it's crowded and noisy, and it's hard to tell who to ask for what.

Debbie got a guided tour at 8am (I had to work!) and as a result she got introduced to purveyors of chickens, seafood, and veggies. She brought back a veritable cournocopia, including some HUGE whole fresh prawns.

If I can't find good "french" food here, then by god I'll make it myself. So the menu for last night was whole fresh prawns poached in lemon-garlic buerre monter served with chicken rice. I bought a pound of butter, squeezed out about 50ml of strained lemon juice, coarsely chopped some garlic, and cracked some black pepper. Brought it all to a simmer in the bottom of one of my pots and proceeded to make a buerre monter. Added the prawns and poached until just firm.

In the mean time I just cooked some long grain rice in the defatted chicken stock I had left over from the potatoes, onions and chicken we had last night.


Now I just have to figure out what the hell to do with a bitter gourd, some beans, filleted fresh fish, and some chicken breast. I'm sure I will cope.

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