It’s up to you to decide how hot you want these prawns, but we’ll give our recommendation for hot ones. Chile powder can be substituted for the fresh ones.
Making Curry Powders and Pastes
Many purists abhor commercial curry powders. “They are anathema to Indian cooking,” wrote Dharamjit Singh, author of Indian Cookery, “prepared for imaginary palates, having neither the delicacy nor the perfume of flowers and sweet-smelling herbs, nor the savour and taste of genuine aromatics.”
Stir-Fried Shrimp, Asparagus, Lemon Grass, Onions and Chile-Garlic Sauce
The stir-fried shrimp recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée.
Sizzling Seafood Part Two
Almost every culture has their variety of piquant seafood, from Jamaican pepper shrimp to Creole shrimp and andouille jambalaya to Filipino hot and sour soup.
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Sweet, Sour, and Spicy Fish Sauce
This sweet and sour fish sauce dip is made spicy with chopped chilies and garlic, while fresh-squeezed lime or lemon gives it a sour edge.
Spicy Papaya Salad
This spicy papaya salad recipe is the Thai equivalent to American coleslaw. It’s got a similar crunch, a similar freshness, but a lot of spice.
