Please note that all spoonful measures are flush spoonfuls.
Method:
De-stem the red
chillies and roughly chop. Finely chop the small onion.
If you are using dried
prawns, soak in hot water until it softens. Remove any
loose shells or impurities. Hand strain all water from the prawns. You
can also use small cooked prawns. In the latter case, clean and
de-vein the prawns as much as you can. (Note: Avoid dried small prawns / chevrettes that have been
artificially coloured).
In proportion, use part
of the chopped red chillies, small prawns, crushed ginger and finely
chopped onion and finely blend in a food processor into a smooth
paste. Add some vinegar and lemon juice to form a paste in the
blender. You may also use a little hot water if the blender does not
blend the mix into a paste.
Open all windows as
the chilli / prawn mix will emanate a very strong aroma when cooked.
In an open casserole
pan (a wok is ideal), over high heat put in 8 tablespoons of vegetable
oil. Allow the oil to heat up until very hot but not burning. Stir in
the smooth mazavaroo paste and stir fry to cook the prawns and
chillies. Stir constantly to avoid burning the paste. You may season the mixture to taste with salt. Allow the
moisture in the paste to evaporate, then cook for another minute.
Remove from heat and allow to cool.
Store in small glass
jars in fridge. It is recommended to freeze the mazavaroo for long
term storage. You may then defrost individual small jars in the
microwave (5 minutes or more depending upon the size of the jars) for immediate
use. Cover loosely with plastic wrap or kitchen paper to avoid
spilling. Remove metal lids when defrosting. Store in the fridge after.
Enjoy. This mazavaroo
is an excellent appetiser to accompany rice dishes.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
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