Tiger Prawn

Garlic Tiger Prawns – Shades of Spring and Summer

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Warm weather. Sunshine. Fresh flowers. Gardens.
Bright and warm and green.
Spring and summer. Arrgh… it’s over down under.

Let me just celebrate with colors of food – garlic in golden yellow, bright orange tiger prawns with fresh crisp green parsley.

Tiger prawns, clean and deveined (or not)
Olive oil
4 to 6 finely chopped garlic
2 tbsp chopped flat-leaf fresh parsley
Salt and pepper

Sprinkle salt and pepper on prawns. Set aside.

Heat olive oil in a pan. Fry garlic until browned. Turn heat to high and add prawns. Stir-fry for about 2-3 minutes until heated through and nicely coated with oil and garlic. Turn off the heat and stir chopped parsley into the mix. Cover with a lid and leave for about a minute before serving hot.

You may wanna have a look at these recipes:

Ginataang Kalabasa at Sitaw
Ginataang kalabasa at sitawHere’s a very simple but delectable vegetable dish that offers the bright colors of autumn – orange, yellow and red (if you add red hot chili pepper) plus green. I just love its unique taste and texture and the healthy combination of vegies – with or without chili. Ginataang kalabasa at sitaw (squash and long beans cooked in coconut milk). I used pumpkin or winter squash.

Chicken Sopas
Chicken sopasSopas literally means soup and chicken sopas is a hearty soup made of elbow (or macaroni) pasta, shredded chicken, vegetables and milk. Yup, I know elbow pasta is Italian but this dish is definitely Filipino. A pasta soup concocted to suit Pinoy taste and definitely popular amongst us especially during rainy season or, if lucky, even during slightly cold weather during this time of the year back home as we crave warm soupy comfort.



Lasang Pinoy, Sundays. Spring & Summer.
Lasang Pinoy, Sundays.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

15 thoughts on “Garlic Tiger Prawns – Shades of Spring and Summer

  1. indeed, tiger prawns evoke eating in the beach, while still wet from swimming in the sea, with your bare hands…! nang inggit pa ko. very summery fotos!

  2. We usually just cook prawns by steaming it or by sinigang. This is a great way para maiba naman. When we buy prawns next time, try ko ito.

    My LaPiS entry for this week is right here. Please visit it if you have the time. Happy weekends!

    FoodieJenn´s last blog post..Shades of Spring and Summer

  3. i miss seafood. we’re cutting down on it because of a recent allergy attack on our son (c/o seafood flavored soup). we’re still hoping he’d outgrow it. sarap pa naman ng seafood!

    it’s still summer in the Pinas but we’re already experiencing thunderstorms. Thanks to climate change!

    maver´s last blog post..La.Pi.S #43: SHADES OF SPRING AND SUMMER

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