👨🍳 Cooking in the Time of COVID 👨🍳
On a recent visit to a market in Sunset Park’s Chinatown as I was ogling the infinitely many sauces and condiments, I couldn’t help but spot this product with its flashy reflective gold label. I suspected it might be a fishy requisite that could take its place beside the jumbo jar of spicy chili crisp in the fridge and I was not disappointed.
Remember when you first heard about sriracha and soon began dousing everything in sight with it – until you heard about spicy chili crisp and started slathering everything in sight with that? That’s where I’m at with Crispy Prawn Chilli now: I’ve even incorporated it into a dressing for seafood salad. There are other brands, of course (it’s not a new creation) just as Laoganma has its challengers in the spicy chili crisp division and Huy Fong has among sriracha rivals; Heng’s is a product of Malaysia.
The label lists its main ingredients as soybean oil, chilli, shallot, garlic, dried shrimp, sugar and salt; it’s spicy but not overly so, crispy and shrimpy, and can be used as a condiment at the table or in a stir fry as in this hastily flung together dish. For its maiden voyage, I decided to do a stir fry with Chinese cauliflower and peanuts to ensure that the prawn flavor wouldn’t compete with another protein in future applications, but now that I’ve experimented with it, I don’t think it would present a problem any more than fish sauce turns a dish “fishy”. Got a little delicate brown char on the cauliflower which played well with the crunch of the peanuts and the crispness of the prawn chili.
It’s also available in Fish and Cuttlefish versions, so now it’s back to Chinatown to sample its mates. (As if I needed an excuse. 😉)
Stay safe, be well, and eat whatever it takes. ❤️