Tiger Prawns Jumping into Yellow River

photo by Rais Lasite

I've known my friend, Rais for quite awhile since he's been so kind to share his creations on the fan page and the other day when he was working on showcasing his Asian Fusion photos, I begged him to let me share some of his delicious creations. I was happy that he immediately said yes! Originally from Indonesia, Rais is a wonderful sushi chef and has worked at luxurious hotels and resorts not just in Asia but all over the world, was even a traveling sushi chef for Celebrity Cruises in 2007-8 and now is the Japanese Chef de Cuisine at Movenpark Hotels & Resorts in Sousse, Tunsia.

He has 18 different dishes in his Asian Fusion menu and they all look so delicious and you'll love how creative he is in not just preparing each dish but in how he presents them. Hopefully, I'll get to share the recipe for a few more here but you can click here to see photos of his entire menu from this collection on his Facebook page!

Rais calls his soup: "Tiger Prawns Jumping Into Yellow River"! I think it's fits well, don't you?

Thank you so much Rais for allowing me to share your exquisite dishes!

Kim

Ingredients:

4 pcs. tiger prawns - size 25/30 (headless and cleaned)

1 tbsp. curry powder madras

1/2 tsp. hondashi

1 tbsp. onion (chopped)

1 tsp. coriander leaf (chopped)

1 tbsp. shallot (sliced)

1 tsp. garlic (chopped)

2 tbsp. vegetable oil

2 tbsp. coconut milk

250 ml fish or chicken stock

Seven spicy powder/ Nanami Togarshi (optional for spicy taste)

Boiled potato (cube cut)

Salt, pepper, and sugar to taste

Preparation:

Heat the oil in a pan then sautee the chopped garlic. Add in the chopped onion and keep stiring just until fragrant. Put in the curry powder and stir it for a while then add the stock.

Add the tiger prawn, boiled potato and continue cooking just until the prawns are cooked. Then add the coconut milk and stir it then keep boil for while then remove from the heat. Add the hondashi, salt, pepper and sugar to taste.

Fried the sliced shallot until golden brown and crispy. Serve for 2 portions and sprinkle with fried shallot and chopped coriander leaf just before serving.