Seafood spiked on sugar cane with tolee molee
Tolee molee are Burmese bits and pieces that accompany a
main course. For this dish, bowls of herbs, crispy fried onions and balachaung,
a wonderful chili and prawn paste that comes in a jar, make ideal choices. They
are easy to prepare but full of flavor. The sugar cane spikes make a great
pick-up vehicle.
Soak the sugar cane spikes or wooden skewers in water for
about 30 minutes. Make a shallow cut down the centre of the curved back of the
prawn. Pull out the black vein with a cocktail stick (toothpick) or wipe out
with kitchen paper. Slice the prawns roughly and place in a food processor with
the fish, turmeric, pepper and salt. Pulse until the mixture forms a paste. Add
the coriander and chili and pulse lightly to combine with the other
ingredients. Spoon into a bowl and chill for 30 minutes.
Make the tolee molee. Place the coriander leaves in a small
serving bowl filled with cold water. Chill. Heat the olive oil in a large
frying pan and fry the sliced onion over a medium heat for 10 minutes, stirring
occasionally and increasing the heat for the last few minutes so that the
onions become golden and crisp. Pile them into a serving bowl. Place the
balachaung in a serving bowl. Mix the sugar, lime juice and measured water,
stir into the balachaung and set aside.
Prepare the barbecue. Using damp hands mould the seafood
mixture around the drained sugarcane spikes or wooden skewers, so that it forms
an oval sausage shape.
Once the flames have died down, position a lightly oiled
grill rack over the coals to heat. When the coals are medium-hot, or with a
moderate coating of ash, brush the seafood with the sunflower oil and grill for
about 3 minutes each side until just cooked through. Serve with the tolee
molee.
Makes 12
400g/14oz Mediterranean prawns (jumbo shrimp), peeled
225g/8oz skinned cod or halibut fillet, roughly cut into
pieces pinch of ground turmeric
1.5ml/ ¼ tsp ground white pepper
1.5ml/ ¼ tsp salt
60ml/4 tbsp chopped fresh coriander (cilantro)
1 fresh long red chili, seeded and finely chopped
30ml/2 tbsp sunflower oil
A piece of sugar cane cut into 12 spikes or 12 wooden
skewers
For the tolee molee
25g/1oz/ ½ cup coriander leaves
45ml/3 tbsp olive oil
300g/11oz sweet onions, halved and finely sliced
90ml/6 tbsp balachaung
15ml/1 tbsp sugar
Juice of ½ lime
30ml/2 tbsp water |
