Comments on: Salt & Pepper Prawns a la Marketman

By: Kaye

Kaye — Sun, 12 Jun 2011 19:05:29 +0000

Hi MM, been reading your posts every now and then since you’ve started the blog and I was still residing overseas at that time. Your hands-on approach is very appealing to me and I could read and re-read your posts, as I love going through wet markets and quite an ace in haggling myself. :-)

On the recipe above, how about adding minced garlic? I normally put everything together (prawns/shrimps, kosher salt, brown sugar, powdered whole peppercorns and minced garlic), on a very hot skillet with no oil. The shells should turn pinkish red in a few seconds, normally after a full 2 minutes I adjust to low heat and let the prawns cook in their own juice mixed with the other ingredients till they all dry up; at which point I then add a tbs of oil or just enough to coat the shells then fry them until the shells turn reddish-brown. A sweet aromatic but a little pungent smell should be wafting from your kitchen at that time.

I serve this to the most picky eaters amongst my loved ones and friends, and even to the disgruntled lot. I also tried cooking up to a kilo and deep-freezing into meal serving portions.

If you or any of the readers have any special prawn recipes to share I’d be very happy to test it in my kitchen.

By: yazi

yazi — Sat, 22 Jan 2011 02:38:43 +0000

i thought so! tnx.. pupunta ako mamaya sa banilad pra tikman ung lechon nyo. more power! sana mkta kta d2 sa cebu pra mkahingi na dn ng autograph. :)

By: Marketman

Marketman — Fri, 21 Jan 2011 23:30:16 +0000

yazi, yes you can use lard. I have another post elsewhere where I do fry shrimp in lard…

By: yazi

yazi — Fri, 21 Jan 2011 22:02:57 +0000

Hi MM! How about frying the shrimps using Lard. Been reading about your post re lard and im thinking if it will be a good idea..what do you think?

By: reggie

reggie — Fri, 19 Nov 2010 14:26:19 +0000

hi again marketman.
i tried this recipe today for a special advance thanksgiving dinner and it was a hit.told my guests its your recipe. Thanks so much!
Ill email you about the article we intend to write on your survey of groceries.specially this holiday season, it would be most helpful to come out with a comparison of prices of christmas and new year grocery items most frequently bought!
Kudos!

By: faith

faith — Thu, 18 Nov 2010 13:20:50 +0000

About places to buy sea salt, I bought a 3-pound bag of coarse sea salt from Landmark Supermarket Trinoma. 105.95 pesos. First time to buy, ever, and I don’t know if that price is reasonable? too expensive? What made me buy it was seeing another one, already in its own small mill that was only around 6 inches tall? And that cost way more than the 3-pound bag.

By: Quillene

Quillene — Wed, 17 Nov 2010 09:08:18 +0000

Thanks for the dinner idea, MM! :D

By: Franky

Franky — Wed, 17 Nov 2010 05:42:15 +0000

this blog has to be on facebook. share function MM?

By: Wenko

Wenko — Tue, 16 Nov 2010 11:24:04 +0000

Hi MM…Can u pls add a Share This button? Thanks a bunch! Prawns look yummy!!! mmm hmmmm….

By: Marketman

Marketman — Tue, 16 Nov 2010 02:11:51 +0000

Kate, the shell is meant to help protect the delicate meat and keep it moist. But I know what you mean about the flavoring on the shell. I sometimes eat the shells if the prawns are young enough… :) Tiara, how about an allergy pill? :)