What is a prawn, you ask . . .
If you suffer some confusion about exactly what a prawn is, relax, you are in good company. While there are definite physical distinctions, once the word prawn is on the menu it is anyone’s guess exactly what the chef means. Allow me to clear this up once and for all: a prawn is a crustacean. Since there are over 25,000 known varieties of crustaceans that look surprisingly alike, the confusion is understandable. What are called prawns in one part of the world may be called shrimps, langustinos, langoustines, crevette rose, or even prawns elsewhere. And in the US, any large shrimp can be called a prawn!
However, what distinguishes a prawn from a shrimp is that prawns have long antennae and front claws, as lobster do, (but littler) and shrimp do not. Got that?
(with thanks for their help with this definition to my friends Marlene Parrish and Robert Wolke, and their lucid, humorous, and incredibly comprehensive book “What Einstein Told His Cook 2” a must-have in every cook’s library!)
I traveled to Macau with the executive chefs of PF Chang’s China Bistro to research recipes such as this one for the mid-September premier in all their restaurants. We were served real prawns that looked like banana sized lobsters, with the head and anemic looking little claws attached. Unfortunately, prawns this size are rarely available in your local supermarket, so jumbo (Gulf of Mexico) shrimp can be substituted.
Now that we’ve settled that, this recipe for Garlic Prawns can be called simply a recipe for large shrimp.
PF CHANG’S Garlic Prawns
4 Tbsp. Extra Virgin Olive Oil
1 lb 16-20 Prawns, shell on
2 Ea. Bay Leaf
2 Tbsp. Shallot, minced
4 Tbsp. Garlic, fresh, fine minced
1/4 cup Chopped Scallions, White Part
1/2 cup White Wine
2 Tbsp. Chili Paste
2 Tbsp. Chicken Broth
1/2 cup Chopped Scallion, Green Part
1 Tbsp. Cilantro, rough chop
2 Tbsp. Extra Virgin olive oil
1 Ea. Lemon Half
PROCEDURE:
- In a clean hot wok or large sauté pan, drizzle 4 Tbsp. Extra Virgin Olive Oil.
- Add 1 lb Prawns and 2 Ea. Bay Leaves. (spread prawns out evenly to get maximum surface cooking)
- Cook for approx. 15-20 seconds on each side, slightly “Smoking” and “Charring” the prawns. (Move/swirl frequently)
- Add 2 Tbsp. Shallots, 4 Tbsp. Garlic and 1/4 cup Scallions then bao syang. (Bao syang means to explode with flavor.)
- Add 1/2 cup White Wine, 2 Tbsp. Chili Paste and 2 Tbsp. Chicken Broth to de-glaze and cook prawns until just done (approx. 30 to 45 seconds).
- Add ½ cup Chopped Scallions (green part), 1 Tbsp. Cilantro and 2 Tbsp. Extra Virgin Olive Oil then toss well.
- Serve on an entrée plate.
- Garnish with a Lemon Half.
One of my previous entries here on Gather was African Chicken (recipe - http://www.gather.com/viewArticle.jsp?articleId=281474976955363) which in September will rise phoenix-like from the flames of a PF Chang’s gas broiler to become Macanese Chicken. It will share the menu with these Garlic Prawns and 2 other recipes: Citrus Glazed Pork & Curry Beef Samosas. I can’t wait to see what they’ve done with the Tamarind (Citrus Glazed) Pork we had in Macau - it was delicious!
Sorry, but until the mid-September debut of the Macanese menu at PF Chang’s China Bistro, all we can do is play with this recipe and see what a great job they did in their test kitchens. Enjoy!
(with thanks to my friends at PF Chang’s http://www.pfchangs.com/ for this sneak peak at their Macanese menu)
RICHARD FRISBIE is published twice a month to Gather Essentials: Food
It is a food junkie's take on growing, raising, preparing and - above all else - eating food. Together we’ll explore the trends, addictions, equipment and regional specialties that make up the sometimes mundane and sometimes sublime cooking and dining experience. You can keep up with my other postings and Gather activity by joining my Gather network -- just click the orange “Connect” button on the upper left-hand side of this page --- I look forward to hearing from you.
BIO - Richard has been writing culinary travel articles for more than five years as a columnist for his local newspapers, and as a regular contributor to the many Hudson Valley, Catskill Mountain and other regional New York publications. His most recent addition to that list is a wine column called “Fruit of the Vine” for Life in the Finger Lakes magazine. Online, he writes frequent articles for EDGE publications and Travel Lady, as well as Gather.
You can read all of Richard's articles http://rfrisbie.gather.com/
or find him with the other Food Correspondents, plus celebrity chef content and plenty of other Foodies at http://foodtalk.gather.com
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Comments: 16
I've been trying to post this since the 5th - Thank you Madame for your help getting it published AND for commenting so I know it worked!
This really is worth cooking - use the largest shrimp (or crawfish) you can find. The top photo is from PF Chang's, the bottom one is mine from Macau. There, even the serving platter was garnished with french fries. Thanks again Madame!
Nice article. Wish I had seen it before. I found it by clicking on your name and doing a search.....
I publish other stuff elsewhere on gather, but usually not my food writing. Madame, others - is it kosher?
(and thanks for the kind words, Sonia)
I thought I posted a question to the other private-only-to-Food Correspondents about exactly how to post a Gather Essentials Food article. We have two?
I guess I am confused. Sorry to be causing trouble. Thanks for your help.
all the essentials groups are moderated, which means your article may be there just fine, but it will not go live (and you won't be able to tell) until it is approved by the group moderator. in my experience (I'm a music correspondent) this can sometimes take several days, although it may happen really quickly as well. one way to check without looking through all the groups is to look at your article. as it's added to moderated groups, their names will show up in the list at the top which shows to which groups it is published
And you are correct - I forget to look at where it appears - good point.
Here: http://www.gather.com/viewArticle.jsp?articleId=281474976933415
and here: http://www.gather.com/viewArticle.jsp?articleId=281474977045292
or to Italian scampi in garlic. (It really annoys me when people ignorant of the most basic Italian think "scampi" means "garlic sauce"; it means "prawns"!!! Calling a dish "shrimp scampi" is either doubletalk--which is it?--or redundant, and does not enlighten an actual speaker of Italian as to the preparation.)
I went to the website and found that the nearest Chang is in a tiny far-suburban town about an hour away. Too bad, because the menu looks lovely. When the new fall recipes you mention come out, I may try to round up a group of friends for the subway-and-bus trek so there will be enough of us to try several dishes.
My nearest PF Chang is four hours away! Well - actually there is one a few hours closer, but by going to the one in the Finger Lakes region, I could write about it in my Life in the Finger Lakes magazine column. So I got a (free) fantastic lunch AND paid for writing about it! Here's a link to my FOOD BITES column:
http://www.edgeboston.com/index.php?ch=food_drink&sc=restaurants&sc2=features&sc3=&id=4779
or just go to http://www.edgeboston.com/ and search FOOD BITES for the one behind the scenes in their kitchen. After touring the kitchen I wanted to eat there!