Open a page of the chef, who created this recipe. Look into his eyes. Do you see astonishment and a bit of surprise?
At first I spent lots of time looking for a place in the restaurant to take a picture of Roman. And I couldn’t find any. That’s why I had to take him outdoors.
And now imagine Hong-Kong – a city with a high-density human traffic. Crowds of passers-by are in haste to do their mysterious business. This is a rather dark lane, full of commercial signs and wedged between skyscrapers.
Shall I take a picture of Roman with other people in the background? No, this is not my style. So, I ask for assistance of several idlers, who literally block passages with themselves, and lie down on a pavement to shoot Roman against commercial signs.
A menacing Chinese, rising above you. A menacing Chinese, cooking tasty Indian food for you in on one of the best Hong-Kong restaurants.
- 1lb Prawns
- 1 tin chopped Tomatoes
- 1 Onion, finely chopped
- 1 teaspoon Chilli Powder
- 8 Cayenne Chilli, deseeded and sliced in half length ways
- 8 cloves sliced Garlic
- 3 inches Root Ginger, grated
- 5 tablespoons Vegetable Oil
- 4 tablespoons roughly chopped Coriander Leaves
- 1 tablespoon whole Coriander Leaves
- 1 teaspoon Garam Masala
- 1 tablespoon Cumin seeds
- Seeds from 6 green Cardamom pods
- 1 green/Red Pepper, deseeded and chopped
- Heat a frying pan without oil and dry fry the cumin seeds and cardamom seeds for 60 seconds.
- Add the vegetable oil and fry the onion until golden.
- Add the garlic, ginger and chilli, green/red pepper and stir fry on medium heat for 5 minutes.
- Add the chilli powder paste and stir fry for another 30 seconds.
- Add the prawns and stir fry for 2 minutes.
- Add the chopped tomatoes and simmer for 10 minutes until the prawns are cooked, stirring constantly.
- Add the finely chopped coriander leaves and cook for another 3 minutes.
- Serve with the whole coriander leaves sprinkled over the top.