Recipe: Shrimp in sweet cream sauce

Recipe: Shrimp in sweet cream sauce

Good news for food lovers: Weekend’s guest chef for the next month will be dishing up tastes from a five-star hotel. Klaus Kosol, executive chef at Chatrium’s Emporia International Restaurant, will be sharing his easy and tasty recipes one per week throughout August.

Born in Thailand, Kosol describes his food as having a mix of Myanmar, Thai and European influences. But astonishingly for one working at the higher echelons of cuisine, he has never attended any cooking classes. Kosol said he learned his way around a kitchen from his brother and uncle, both chefs, and later from his seniors at work.

Prior to working in Myanmar, Kosol worked in five-star hotels in both Thailand and Qatar. But having been at Chatrium for 10 years now, he says the similarities between Myanmar and Thai culture are what keep him rooted in one place. “The Chatrium staff are really helpful for me to work together with. And there are many Thai people in Myanmar and that makes me feel like I am staying at my own country.”

Always eager to talk about food, whether these recipes or anything else, he says he can be reached at chef.chry@chatrium.com. “If you love cooking and you are interested to know something about food, ask me by email. I will respond as soon as I have time.”

His first recipe for readers is a take on the classic prawn salad. The key here is to use very fresh prawns and vegetables, which can be bought at local markets, and the honey, chilli sauce and mayonnaise should be easy to find at supermarkets.

Shrimp in sweet cream sauceServes 1

120g vegetable oil
80g prawn
20g mayonnaise
15g cabbage (shredded)
10g chilli sauce
10g corn powder (ground-up freeze-dried sweet corn)
5ml honey
A little bit of salt and pepper
1 lime (cut into pieces)

Remove the shells from prawns except the tail part and clean. Marinate the prawn with salt and pepper for a few minutes. Heat the vegetable oil in a pan and deep fry the marinated prawn. When the prawns turn golden brown, remove from heat and put on a plate. Mix the fried prawn with shredded cabbage, corn powder, honey, chilli sauce and mayonnaise, and stir to make the salad. If you like, finish with a squeeze of lime.

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