Rob's Choo Chee Prawns

TASTE - Cook of the Week Rob Reynolds, cooks his signature dish Choo Chee Prawns. Picture: Jo-anna Robinson Source: AdelaideNow

Cooking is not only a distraction, it is a way to liberate the creative juices.

And it's a good excuse for a glass or two of wine.

"I love food and I love wine and I discovered that they go very well together so lucky me!" he laughs.

His signature dish is Thai. "I first had choo chee prawns at the Star of Siam in Gouger St and I went home and started working on replicating the recipe," he says.

A lot of experimentation later, he has a version that is his wife Jan's favourite dish. And it only takes 15 minutes to cook. "I actually took a Thai cooking course and they did a choo chee which was a bit different, but mine's better."

Rob dreams of retirement when he can build a new house with the perfect kitchen and a big pantry and an outdoor kitchen as well.

His rice is cooking by the absorption method and he fries up the spice pastes, letting the flavours grow and the piquant scents arise.

"I wanted to be a chef but I had an accident when I was seven, fell through a window and nearly lost an arm as a boy," he says.

"My parents were told that the arm was under threat and may have to be removed at the elbow. At 13 or 14 I used to cook with my mum and I really wanted to be a chef but my parents convinced me you can't be a chef with one arm.

"It's had surgery and my arm is fine now."

Rob's bok choy has been tossed and oyster sauce added. The rice is puffy and perfect. The prawns have been added to a pink, chilli-speckled sauce.

Rob brings it all to the table, adding a large quantity of basil leaves at the last minute. They are just warmed in the soupy, fragrant curry gravy.

"Rose!" declares Rob and pours. The choo chee has a zesty zing which falls nicely short of burn.

"The sugar and fish sauce is the secret to this balance," confides the cook.

The prawns burst with succulence. The bok choy is light and more delicate than one ever finds in Asian restaurants. Rob has a hearty respect for veggies.

ROB'S CHOO CHEE PRAWNS

Serves 2

1 cup Jasmine rice

2 tbsp chilli paste in soy bean oil

1 tbsp red curry paste (Rob likes Mae Ploy brand)

1 tbsp vegetable oil

2 fresh red chilli, seeded and finely sliced

6-8 kaffir lime leaves

300 ml light coconut cream (Rob likes Yam brand)

1 tbsp fish sauce

1 tsp raw sugar (or palm sugar)

16-18 fresh king prawns, peeled and de-veined

1 handful of fresh basil

GARNISH

Red capsicum, finely sliced

Spring onions, finely sliced

In a saucepan, put 1 cup rice with 1 3/4 cups cold water; bring to the boil, simmer with the lid on until the water goes below the level of the rice then turn off the heat and leave the lid on the saucepan.

Mix the chilli paste and red curry paste with 1 tablespoon vegetable oil and fry gently for 2 minutes. Add the chilli, and the whole kaffir lime leaves and fry for 2 more minutes.

Add the coconut cream, stirring. Then add the fish sauce and the sugar.

Simmer for 4 minutes before adding the prawns and

then continue to let it simmer for 2 minutes or until the prawns are cooked.

Turn off the heat and add the basil leaves.

Garnish with the finely sliced red capsicum and spring onions. (Rob says it is a very good idea to remove the kaffir lime leaves before serving).

Serve this meal with rice and stir-fried greens.

Rob Reynolds, Warradale

This recipe is untested by taste. If you make it, let us know what you think. Email: theadvertiser @taste.com.au

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