Courtesy of Chef Florita Alves
Every year 1/6th of the world’s population — including 1 billion Chinese citizens -celebrate the Chinese New Year.The Spring Festival as it’s commonly known, falls on the 2nd new moon after the winter solstice and festivities revolve around warding off a mythical beast called Nian, or “Year.”
Based on the ancient Chinese calendar, this custom is said to date back as far as the 23rd century BC.On the eve of Chinese New Year families gather for an annual reunion dinner, which involves cleansing the home of ill-fortune and decorating it with red paper-cuts representing happiness and wealth. Red envelopes filled with money are gifted to friends and lovedones, and firecrackers are lit as part of the tradition.The best part of the evening? A traditional Chinese feast.
Chef Florita Alves and Jeremy Pang share the recipe they use to make grilled prawns with a white wine and garlic glaze, also known as Gambas Ã Macau. To watch an instructional video please visit the link by clicking here.
Macanese Style Grilled Chili Prawns
Jeremy Pang and Florita Alves share the recipe they use to make grilled prawns with a white wine and garlic glaze, also known as Gambas à Macau.
3kg of Prawns
100g of Red Chili
150g of Garlic
150g of Shallot
50g of Parsley
200ml of White wine
180g of Butter
Salt, pepper, and olive oil (As needed)
- Cut along the back of the prawn with scissors. De-vein prawns and clean thoroughly with water. Drain and set aside.
- Chop garlic, red chili, shallot and parsley and season with pepper. Stuff the back of each prawn. Allow to marinate for 1 hour.
- Heat olive oil in a frying pan, fry prawns on both sides until they are evenly cooked, turning bright red. Pour over some white wine in the process. Set aside.
- Melt the butter in a saucepan and add the remaining marinade and salt, stir-fry it for a while and include a splash of white wine. Pour over the prawns and serve immediately.