January 8, 2013 by Joanne T Ferguson
When I was little, I used to go around asking people, “Are you a Francophile?”; person who admires all things French, including food!
“Obviously”, I must have heard it somewhere.
I am only now realizing my parents had their hands full (of questions) when they had me!
I was always going around using (what was “perceived” as) “strange or unusual” words or phrases.
At times, adults used to think I spoke a totally different language!
Certainly, not one they had heard before or one they had “taught” me!
I never understood why (in turn) I received strange faces staring back at me “as if” they were not comprehending what I said!
For me, it didn’t matter.
As long as I understood what I was saying, THAT was good enough for me!
“Why can’t we have tacos with spaghetti?” (Remember I was only little)
To me, I wanted to introduce the various cultures of foods and combine them so they would all get along.
Little did I know at the time, it was called “fusion cuisine.”
I would sit at the dinner table and say, “Mr. Mexican tacos, I would like to introduce Mr. Italian spaghetti.”
I liked the idea of “East meets West” foods too and used to introduce Mr. Asia to Mr. Europe as I “knew” they would get along!
Adults used to think I had a “strange” relationship with food!
I thought WHAT could possibly be bad with all world cuisines getting along?
I used to think about food like being in one big happy food sand box and everybody “playing merrily” together “thinking”…WHAT could possibly be better?
I have always wanted to make Prawn Toast and Croissants at home.
Why haven’t I to date?
I have no clue!
But when I saw Marion Grasby’s Prawn and Black Sesame Toast in the November 2010 issue of Masterchef Magazine and Too Easy Croissants posted at Food.com* **, BOTH recipes “inspired” me; hence, BOTH have been “on the list” for a while.
Today, I chose to introduce them to each other.
Anyone who has ever met Marion would know she has a tremendous “passion” for food, has a smile that “illuminates” any room and continues to inspire people via Marion’s Kitchen with “quick and easy” Asia Express recipes, not to mention Marion’s Kitchen Food Range.
Anyone who knows me, “knows” I love “to create”, love to cook and enjoy adapting recipes “with a twist” suiting my food chameleon personality!
I made sure to “clip and snip” and “preserve” the recipe too!
Vive la France Prawn Croissant was “very slightly” adapted from Marion’s printed recipe.
500 grams prawns, peeled and deveined
1/2 cup coriander, chopped
1 clove garlic, minced
1/4 teaspoon white pepper
1 teaspoon fish sauce
1/4 teaspoon sesame oil
homemade mini croissants, split in half
1/2 cup kalonji (see follow up note at end)
oil for deep frying
1/4 cup Xylitol (original recipe calls for sugar)
1/4 cup water
1/4 cup white vinegar
2 tablespoons coriander, finely chopped
1 red chilli, de-seeded and finely chopped
For the dipping sauce:
In a saucepan, heat sugar, water, vinegar until sugar dissolves; Set aside to cool; Stir in coriander and chilli.
In a food processor, blend prawns, coriander, garlic, pepper, fish sauce, sesame oil and egg white to a thick paste.
Gently slice croissant in half when it is cool; Trim accordingly. Spread prawn paste on each half; smoothing the paste down with a spoon.
On a plate, place kalonji seeds. Dip prawn side of each piece into the seeds so you have a coating on top; Coat evenly.
In a large pan, heat oil. Place croissants into oil prawn side down. Cook for about 1 to 2 minutes; flip over and cook an additional 1 – 2 minutes or until croissant turns gold brown. They cook quickly!
Drain on paper towel.
Going back to my childhood imaginary tea parties with my imaginary friends too,… (See my previous post Queen of the Nile Jewelled Grape Terrine ) as the “most enjoyable hostess”, I would serve a “special” and “easy” (but didn’t let on how easy ) imaginary croissant!
FOLLOW UP NOTES:
—Kalonji seeds are also known as black seed, Roman Coriander or black caraway; same size as sesame seeds; are more trangular rather than oval shaped. I had on hand; original recipe calls for black sesame seeds.
*I was asked by Food.com to be Member of the Month for November 2012 should you wish to read my interview.
**posted with the permission of the original poster.
Thank you Barb Getz for sharing your daughter Peggy’s recipe.
One that I was “exceptionally proud“ to make!
Do you like croissants?
Have you ever made your own croissants from scratch?
If you could combine and introduce two cuisines to each other, which ones would they be?
I hope you enjoyed my Vive la France Prawn Croissant recipe!
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