Yup, we moved again. This is horrible and annoying and terrible and obnoxious and a pain-in-the-ass for a lot of reasons, or so I hear. It’s also my excuse for not posting in the last three weeks (that and we don’t have an internet connection yet…). It’s gotten to the point where we tell each other, “The blog misses you.” In other words, we’ve been reduced to making mock third-person jests from the perspective of our foodblog. So weird. Anyway, we are back living right by Kensington Market, which kicks ass, especially if you like the chow and cheap produce at the Chinatown stores. And it’s world cup time (Yeah, go team Canada… I mean go Iran! No wait, I mean go Toronto City Council for letting us drink beer and vino at 10am on the patio at Amadeu’s Finest Portugeuse) and our new kitchen is closet-sized but has a hot fire gas-range and things are generally just woking out in a good way for us. You can make this recipe at half-time, or while watching footy and drinking a beer.
Extra Time Shrimp Stir-fry
11 prawns or medium shrimp
1 medium onion, diced
2 bell peppers, diced (one green and one red for Iran, or adopted Portugal)
4 cloves garlic, sliced across to a millimeter, or 1/10 an inch
2 tablespoons crushed peppercorns (Sichuan, if you can get’em)
1 teaspoon soy sauce
½ teaspoon sesame oil
½ teaspoon fish sauce
2 tablespoons frying oil
Turn the heat up high and oil your wok. Wait thirty seconds then drop in the onions, they should sizzle and snap. Toss and flip sporadically for 2-3 minutes. Add the diced peppers and continue frying for another minute.
In a bowl stir together sesame oil, soy, fish sauce and crushed peppercorns. Add the prawns and slices of garlic (in the picture you can see one stuck to the bowl in the upper left) and toss for thirty seconds, then add the sauce and fry for another thirty seconds. Serve immediately with steamed rice, or flip into some noodles. This dish will taste totally awesome and flavourful and you will be flat out amazed at how much substance there is in something so simple, especially if you take the time to find some Sichuan peppercorns, which make a huge difference.