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Place chillies, garlic, tamarind juice and sugar in a blender (food processor) and blend into a fine paste. Add peanuts and mix well. • Ladle peanut sauce over bean curd. Serve immediately with any excess peanut sauce on the side. V E G E TA R I A N 55 >> fish & seafood stir-fried squid with capsicums 58 grilled tuna rolls 61 spicy prawn and capsicum curry 62 spicy fish patties 65 piri-piri prawns 66 spring rolls with spicy sauce 69 seafood pita 70 asam fish 73 sambal prawns and bean curd 74 crab balls with hot mustard dip 77 mussel stew 78 chilli crabs 81 baked chillies with tuna 82 57 stir-fried squid with capsicums Squid is perfect for stir-frying and the spicy black bean sauce makes this a tasty dish.

Make a shallow slit down the F ISH & SEAF OO D back of each prawn and devein. • Heat oil in a saucepan over medium heat. Stir-fry garlic and shallots until light brown. • Add curry leaves, ground ginger, curry powder and salt and stir-fry until fragrant. Add tomatoes. Reduce heat and cook for 5 minutes or until tomatoes are slightly soft. • Add corn flour mixture and stir until curry thickens. Stir in coconut milk and mix well. • Add prawns and cook until prawns are pink in colour. Add capsicum, cucumber, red chillies, lemon juice and sugar.

Repeat for the remaining capsicum pieces. • Serve warm. F I S H & SEAFOOD 61 spicy prawn and capsicum curry 62 This perennial Singaporean favourite goes well with yellow noodles or plain white rice. Serves 4 Ingredients Method Prawns (shrimps) 450 g (1 lb) Vegetable oil 7 Tbsp Garlic 2 cloves, peeled and crushed Shallots 12, peeled and chopped Curry leaves 1 sprig Ground ginger 11/2 Tbsp Curry powder 3 Tbsp Salt to taste Tomatoes 255 g (9 oz), chopped Corn flour (cornstarch) 1 Tbsp, mixed with 2 Tbsp water Coconut milk 250 ml (8 fl oz / 1 cup) Green capsicum (bell pepper) 1, cored, seeded and cut into small squares Cucumber 1, peeled and cut into small squares Red chillies 2, seeded and sliced Lemon juice 1 Tbsp Sugar 1 tsp • Shell prawns, leaving tails intact.

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60 Ways Chillies. Great Recipe Ideas with a Classic Ingredient by MCIA


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