Malaysian Chile Prawns

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

2 Tbsp. peanut oil
1 Tbsp. garlic, chopped
1 Tbsp. ginger, finely chopped
2 large jalapenos, finely chopped
1 pound prawns, shelled
1 Tbsp. black miso
1 medium tomatoes, chopped
3 medium scallions, finely chopped
1 cup bamboo shoots
1 Tbsp. soy sauce
2 Tbsp. rice wine
1 tsp. sugar
1/2 tsp. sesame oil
1 Tbsp. Cornstarch
1 Tbsp. water
cilantro — for garnish
cooked basmati rice

Instructions:

Heat a wok or large skillet over medium-high heat. Add the peanut oil and stir-fry the garlic, ginger and jalapeno. Stir-fry for 1 minute, then add the parwns and stir-fry for an additional 2 minutes. Add the miso, tomato, scallion, bamboo shoots, soy sauce, sherry, sugar and sesame oil and stir-fry for 3 minutes. Mix the cornstarch with the water and add to the wok. Simmer the dish for 1 minute to thicken, then garnish with cilantro and serve over rice.

Recipe adapted from “Dining with Headhunters” by Richard Sterling.