What about some fusion cuisine this evening? I decided to challenge myself into creating something out of my comfort zone. I am so proud of the result. This Parmesan baskets with thai prawns and shiitake mushrooms are mouth-watering, and the turmeric polenta adds colour and coziness.
I decided to accept a fusion challenge this week, and I believe I did a great job. I’m so proud of this dish, as I mixed up some of my favourite ingredients and the result was amazing.
First of all, the polenta. Traditional dish from Northern Italy, my homeplace. I decided to give it an exotic touch by adding some turmeric roots, further increasing its golden yellow colour. Polenta and parmesan are a really typical pairing. The choice of making some little parmesan baskets on top of it wasn’t that difficult, indeed. Instead of a frying pan, you could make these in the oven or the microwave, the result would be pretty similar.
The real fusion part of the dish are definitely the Prawns and the Mushrooms. The sauce I cooked them with smells and tastes like Thailand. I believe it probably isn’t a real Thai Sauce, but it reminded me of that country so much, I decided to call it that anyway.
I actually have done some research (I guess it’s my scientific side talking now) and found out someone else posted and make a similar dish in the past. Luke Mangan prepared something similar for Richard Branson, Bill Clinton and Princess Mary. I was astonished. Let your mind travel, challenge your boundaries and never get tired of trying new combinations. You might make some mistakes on the path, but you’ll succeed in the end.
“Our greatest weakness lies in giving up.
Thomas A. Edison
The most certain way to succeed is always to try just one more time.”
Parmesan Baskets with Thai Prawns and Shiitake Mushrooms on Turmeric Polenta
Equipment
- 2 Frying Pans
- pot
- Bowl
Ingredients
- 300 gr King Prawns
- 300 gr Shiitake Mushrooms
- 1 Small Ginger Root
For the Sauce
- 2 tbsp Mirin
- 1 tbsp Sesame Oil
- 2 tbsp Soy Sauce
- 1 tsp Tamarind Sauce
- 1 tbsp Coriander I used frozen
For the Turmeric Polenta
- 150 gr Polenta Flour
- 600 ml Water maybe more, adjust quantity if needed
- 1/2 Small Turmeric Root or 1 tsp of Turmeric Powder
- 2 tbsp Salt
For the Parmesan Baskets
- 100 gr Grated Parmesan Cheese
Instructions
For the Turmeric Polenta
- Start from making the Polenta, as it requires quite some time. Pour some water in a pot (start with 200 ml) and add the polenta flour. Stir well and cook at medium-high heat until it starts boiling, then lower the heat it down.
- Add the grated turmeric root, stir continuously and gradually add more water while cooking, whenever the mixture starts to dry up. 600-800 ml of water should be enough for 150 gr of polenta. Let it cook for about 45 min, adding the salt as well. Taste before serving, to be sure it's cooked and properly seasoned.
For the Thai Sauce
- Add all the ingredients together in a small cup and stir a bit. Add the coriander at very last. Marinate the Prawns with half of it for about 15/20 min.
For the Parmesan Baskets
- While the Prawns marinate and the polenta cooks, heat up a frying pan at medium-high heat. When the pan is warm, and pour 30-50 gr of grated parmesan trying to give it a round shape. Let it cook and take it off the pan when you see bubbles forming on top boiling and starts browning. Place the parmesan layer in a cup, while still warm, to give it the basket shape. Continue until you finish the parmesan. TIP: let the parmesan cool a tiny bit, before removing it from the pan, it will be easier to remove and keep the round shape.
For the Shiitake Mushroom and the Prawns
- Warm up some sesame oil on the second frying pan and add the ground ginger roots. Cut the shiitake mushrooms and add them to the pan. Pour some of the Thai sauce when the oil and mushroom water starts to dry up.
- Quickly clean up the pan you prepared the parmesan baskets with, warm it up again over high heat and cook the prawns for 6 minutes in total, turning them halfway through,
Serving
- add a bed of polenta, place the Parmesan baskets (and some rocket if you like) on top of it, fill the baskets with the mushrooms and the prawns. Add the remaining of the sauce if you like.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
