In my career, I’ve had lots of experience cooking Asian foods—and I’ve learned a thing or two on how to get these amazing delights to the table fast. Like I mentioned in my last post, Asian cuisine features many different spices, herbs and sauces. And while the many wonderful flavors of Asian cuisine are complex, the dishes are easy and quick to prepare!
Here are a few tricks of the trade to keep in mind when you’re making my Bangkok Prawns with Coconut-Infused Couscous:
- Make sure you keep your work area clean. Getting clutter out of the way will help you find what you need fast, and make your cooking experience more enjoyable.
- A simple tablespoon can be your friend! Use it to peel ginger, take the seeds out of your red pepper if you like your dishes less spicy and to help juice limes.
- Try to use fresh herbs whenever possible for maximum flavor—but feel free to substitute fish stock for chicken stock if you have some on hand for a delicious twist to this recipe.
- When you’re plating your dish, create a bed of couscous on the bottom, and then top with the plump prawns and sauce! This will allow the sauce to soak into the couscous and ensure you get a taste of all the goodness of your meal with every bite.
Next month, we’re heading back to the USA for our final stop on our world culinary journey. While I’m sad to see our tour come to an end, I’m excited to show you how you can use Near East Herbed Chicken couscous to create a tasty, authentic Southern meal: Louisiana Chicken with Creole Couscous! Be sure to visit aroundtheworldin5.com on August 1 to check out my recipe and give it a go.
Śubh yātrā (Hindi/English translation: Happy journey!),
Chef Bowen
