When we look back at our lives we usually remember all those highlights. Those times when something actually happened. They stand out like mile markers and help us track our way back to other times and places that will make up our lives. Right now I’m going through one of those other times. I’m going through the time between the highlights. The wait.
Right now I’m waiting. Waiting to hear if we got this nice 2 bedroom apartment in Boerum Hill with a big kitchen with a working oven and working light fixtures. I’m waiting to hear what our publisher thinks of our beloved Book 2. Waiting to see if this is the month I get pregnant. Waiting and waiting… without even an oven to bake with.
Which brings me to the other night. I’ve been working on my photography and started reading Bon Appetit and Saveur magazine for tips on composition, lighting and other stuff like that. Then a long came this recipe for Sriracha-Buttered Shrimp. Now obviously I’m not going to boil a bunch of little sea spiders. I mean really… they’re so cute.
But thanks to a bunch of food scientists in Asia (I think) I don’t have to. I went to pick up some of my favorite – the unfortunately named May Wah Shrimp Balls but couldn’t find them so I went with May Wah’s Vegan Prawns that we used for our Cruelty-Free Crawfish Boil awhile back. I know I took some liberties with the original recipe but I think the spirit of the dish is still there. This easy to make recipe requires very little stovetop time so it won’t heat up your home too much and is freaking good! It feels fancy without taking forever.
I tried some of the leftover sauce with some tofu over rice and it was pretty awesome so if you can’t find Vegan Prawns where you live I recommend using tofu instead! It’s super noms. Next time I make this and I WILL make it again – I’m adding avocado slices and some carrots.
This recipe makes 2 huge servings or 4 small ones – so it could make either a nice date night dinner with some white wine or a side dish for dinner with friends. Whatever. I’m not going to tell you how to eat your salad just let you know that if you’re a kind hearted person who wants to try this Bon Appetit inspired meal… well I hope this can help you out.
It was a nice distraction during the wait… I just wish it wasn’t such a quick and easy recipe so I could have wasted more time.
Sriracha & Basil Vegan Shrimp Salad
1 package Vegan Prawns, defrosted
4 Tablespoons Olive Oil
4 Tablespoons Sriracha Sauce or Thai Chili Sauce
3 Cloves Garlic, minced
1/3 Cup White Wine
Juice from 1 Lemon
Grated Lemon Peel from 1 Lemon
2 Tablespoons Fresh Mint, chopped small
2 Tablespoons Fresh Basil, chopped small
1/4 teaspoon Smoked Paprika
1 teaspoon Bragg’s Liquid Amino Acids
3-4 Cups Fresh Mesclun Salad Mix
1/2 Cup Croutons (I would make my own but no oven. But if I had one – I would have made these.)
Make sure your Vegan Prawns are completely defrosted. Then gently dab away any extra water with a paper towel. Brush you favorite cast iron skillet with Olive Oil and heat over a medium heat. Once your skillet is hot, toss your Vegan Prawns and 1 clove of Garlic in and brush them with Olive Oil. carefully pour 2 tablespoons of White Wine over the top of your Prawns. There is going to be a lot of steam. So be careful.
While your Vegan Prawns are cooking, whisk together the remaining Olive Oil, Sriracha, 2 cloves Garlic, remaining White Wine, Lemon Juice and Lemon Peel until smooth.
Use your spatula to toss your Vegan Prawns a few times to make sure their fully cooked. Once they’re firm and your Garlic has started to brown slightly. Then immediately pour your Vegan Prawns, Garlic, Wine and Oil into your Sauce. Then add Mint, Basil, Paprika and Braggs and toss until your Vegan Prawns are coated.
Serve over Salad mix and Croutons. Use extra Sriracha Sauce as a dressing for your salad.