Sweet and Sour


Our garden terrace is the prettiest part of our top-floor apartment. It has a tiled floor lined with marble seats (to sit with your legs propped up…as Fauri’s demonstrating above…) and beautiful potted plants.

And it never seems like a waste of time when I do absolutely no work (on my day off) and just laze around the terrace, instead of catching up with non-work related stuff. You can’t really blame me.

Sunday swung by quietly once more, with both me and Fauri wishing that we were with our Mothers to celebrate Mothers’ Day. The day didn’t show any signs of improving since an outing in the sun seemed scary literally. Instead, I cooked up a sweet and sour prawn concoction, considering that my mother absolutely adores prawns.

And oh, Happy Mothers’ Day to all!!


Sweet-n-Sour Prawns

What You Need:

– 1 tablespoon of olive oil

250gms prawns, peeled and cleaned (and the black vein removed!)

– Half a cup of cherry tomatoes, halved

– 3 big garlic cloves, finely chopped

– 1 large spring onions, chopped

– Half a teaspoon of coriander powder (per 250gms)

– 1 teaspoon of ginger paste (or better yet, grab a medium-ish ginger and slice it finely into ultra-thin strips)

– 2 teaspoons of rice wine vinegar

– 2 tablespoons of dark soy

– 2 tablespoons of honey

– Half a teaspoon of freshly ground pepper (if you like it hot, use more)

– Salt to taste

– Chopped coriander leaves to garnish with



– Heat oil in a wok (yes, please invest in a good wok…its a kitchen essential)

– Saute the onions, garlic and ginger till they soften and start browning.

– Add the cherry tomatoes and cook on medium heat till soft.

– Pat dry the prawns with a clean piece of cloth and add them to the wok. Toss with the onions and tomatoes.

– Mix the vinegar, soy, coriander powder and honey in a small bowl. Add to the wok. Toss well again.

– Reduce the heat to low and cook for about 4-5 minutes.

– Season with salt and pepper.

– Serve hot along with steamed rice, topped with fresh cilantro leaves.

Tip: Adding julienned carrots makes the dish more colorful (and no doubt, more healthy)….just soften them along with the tomatoes.


Mom, this one’s for you!

My Sweetness and Sourness

Since last Saturday I’ve been craving lemon rice and ANYTHING Vietnamese…but somehow I have been too busy to even step into the kitchen for the last few days. I know, I miss my darling spatulas!

Besides, I’ve promised myself, I will not be baking anything during the course of this week. I’ve been hogging on strawberry ice-cream so far to satisfy my sweet cravings. But today I’ve finally managed to whip up some special lemon rice for myself and made it go along with honey prawns with a dash of sour-n-salty.

Lemon Rice:

– 1 cup of cooked rice

– 1 tablespoon mustard seeds

– 1 tablespoon vegetable oil

– 1 teaspoon fenugreek seeds (methi)

– 1 large whole dry red chili

– 2 tablespoons of lemon juice

– A pinch of salt to taste

– 1 tablespoon of toasted peanuts/almonds/cashews

– 1 tablespoon of curry leaves

Heat oil in a pan. On medium heat, add the red chili, mustard seeds, curry leaves and fenugreek seeds and let them crackle. Stir till the fenugreek seeds start to brown. Add the cooked rice and lemon juice. Stir to mix well and remove from heat taking care so the rice does not stick to the sides and bottom of the pan. Sprinkle with toasted nuts.

Honey Prawns:

– 500gms medium-sized prawns

– 2 medium-sized onions finely chopped

– 2 tablespoons chopped garlic

– 1 teaspoon ginger, sliced in strips

– 1/4 cup soy sauce

– 5 tablespoons of honey

– 1/2 teaspoon red chili powder

– 2 green chilies finely chopped

– 1 tablespoon of Worcestershire sauce

– 2 tablespoons of red wine vinegar

– salt and pepper to taste

– 3 tablespoons of olive oil

– Chopped coriander to garnish

– 1 tablespoon cornstarch

Marinate the prawns with a teaspoon of salt. Heat oil in a pan. Fry the prawns till the edges turn golden brown and remove them from the pan. Add the onions, garlic and ginger and fry till the onions start to brown. Add the red chili powder, chopped green chilies, vinegar, soy sauce, Worcestershire sauce and cook over medium heat for a minute. Put the fried prawns back into the pan and add the honey. Add half a cup of water and the cornstarch. Cover and cook on low heat for 15 minutes. If you need a thicker gravy just boil it  uncovered, to reduce. Garnish with chopped coriander.

My sweet-n-sour lunch and a whole afternoon of food porn!!