This was my first story for City Room and what an interesting route it traveled. See the posts that follow below.

This went from a couple of million to 50 million – certainly a “Wow” for me. For journalists, you may not like only getting paid for one placement and seeing a story travel. For me, as long as my byline shows, I love it, and consider it marketing my worth and a bonus for my host.

 http://www.cityroom.com/stories/gourmet/2011/03/29/premchit-aromatic-prawns-with-mango-and-avocado-salad/ 3-29-11

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Premchit Aromatic Prawns with Mango and Avocado Salad

March 29th, 2011

This recipe is from Premchit in Phuket, Thailand… a destination spa devoted to wellness through diet, detoxification and other focused therapies. Premchit Prateap Na Thalang says: “Connections, between people, animals, plants, the earth, the sun; are life, past, present, future.”

Premchit blends her inherited ancestral wisdom and family secrets with her own formal education in aromatherapy from the International Federation of Aromatherapists in London, with her intuitive cuisine and perfumery skills, to create highly enjoyable and effective therapeutic Ambrosias, Elixirs, Scents and Treatments for her EXPERIENCE | PREMCHIT Natural Wellness Retreats.

This recipe serves 2.

Ingredients – Prawns

  • 8 pieces Large Prawns (about 300 grams)
  • ½ cup Shallot – fresh
  • 2-1/2 tablespoon Ginger Rhizome – fresh
  • ½ teaspoon Cinnamon – powder
  • ¾ teaspoon Black Pepper – powder
  • ¼ teaspoon Chili – powder
  • ¾ teaspoon Star Anise – powder
  • 2 teaspoons Brown Sugar
  • 1 sprinkle Sea Salt – natural
  • 1 tablespoon White Wine
  • 2 bunch Cilantro – fresh
  • 3 tablespoons Sunflower Oil – cold-pressed virgin

Ingredients – Stock

  • 8 pieces Large Prawn Shells
  • ½ cup Carrot – fresh
  • 1/3 cup Leek – fresh
  • 1 bunch Parsley – fresh
  • 1 bunch Basil – fresh
  • 2 cloves Garlic – fresh
  • 1 piece Onion – fresh
  • 1/3 teaspoon Black Pepper – powder
  • 2 cups Water

Ingredients – Salad

  • 1 piece Mango – fresh
  • 1 piece Avocado – fresh
  • ½ piece Lemon – fresh
  • 1 piece Tomato – fresh
  • ½ clove Garlic – fresh
  • 1 sprinkle Sea Salt – natural
  • 1 sprinkle Black Pepper – powder
  • 2 teaspoons Apple Cider Vinegar
  • 1 tablespoons Sunflower Oil – cold-pressed virgin
  • 6 leaves Sweet Basil – fresh
  • 2 rings Red Onion – fresh
  • 2 stick Cinnamon – dry
  • 4 pieces Star Anise – dry

………………………….

Directions – Stock

Dice the carrots, leeks, onions and place in a pot with the water, prawn shells, black pepper, basil and parsley.

Simmer with low heat for 20 minutes. While simmering, make the prawns and salad.

Strain and pour ¾ cup of stock into the saucepan containing the marinade. Heat and stir until thick to make a sauce.

Place the sauce on top of the prawns. Decorate with cilantro.

Directions – Prawns

Remove shell from the Prawns. Keep the shells for the Stock.

Dice the ginger and shallot, paste with a mortar and pestle. Add the brown sugar, chilli, star anise, cinnamon, sea salt, black pepper and sunflower oil, and mix well. Place prawns in pestle and mix and cover with paste to marinate. Allow to stand for 15 minutes.

Preheat a saucepan and add a dash of sunflower oil. Place the marinated prawns, only the prawns not the marinade, in the saucepan. When the prawns are cooked, add the white wine. Place four prawns on each plate.

Place the marinade in the saucepan, stir well over heat and set aside to go with the stock.

Directions – Salad

Crush and finely dice the garlic. Remove the skin and seeds of the tomato and coarsely dice into cubes. Cut the avocado in half, remove the seed, remove the flesh in one piece from each shell, and coarsely dice into cubes.

Finely slice the basil. Place avocado back into each shell. Add in layers the tomato, garlic, sweet basil, apple cider vinegar, sunflower oil, sea salt and black pepper. Place an onion ring and a basil leaf on top of each avocado shell. Place one shell on the side of each plate.

Cut the mango in half down each side of the seed. Cut a grid pattern in the flesh of each half. Place one half on the side of each plate. Decorate with cinnamon stick and star anise.

Slice the lemon very thin and place half of the slices on the side of each plate.

………………………

By Maralyn D. Hill

Freelance travel writer Maralyn D. Hill is President of the International Food, Wine & Travel Writers Association. Maralyn focuses on food, spas, travel, and wine, while still covering meetings, incentives, and corporate assignments.

Website, Blogs & Email:

Where and What in the World, NoraLyn, IFWTWA Profile mdhill@noralyn.com

 

On April 14, it moved to JustLuxe with 2.5 million viewers. http://www.justluxe.com/fine-living/dining/feature-1517383.php

 

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Premchit Aromatic Prawns With Mango and Avocado Salad

By: Maralyn D Hill, President, Int’l Food, Wine & Travel Writers Assoc.  |  Posted: Apr. 14th, 2011

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This recipe is from Premchit in Phuket, Thailand – a destination spa devoted to wellness through diet, detoxification and other focused therapies. Premchit Prateap Na Thalang says: “Connections, between people, animals, plants, the earth, the sun; are life, past, present, future.”

Premchit blends her inherited ancestral wisdom and family secrets with her own formal education in aromatherapy from the International Federation of Aromatherapists in London, with her intuitive cuisine and perfumery skills, to create highly enjoyable and effective therapeutic Ambrosias, Elixirs, Scents and Treatments for her EXPERIENCE | PREMCHIT Natural Wellness Retreats.

Related Topics : RecipesPremchitThailandLifestyle News

On April 15, 2011 it moved to the International Business Times with 5 million viewers. http://www.ibtimes.com/articles/134909/20110415/premchit-aromatic-prawns-with-mango-and-avocado-salad.htm

Premchit Aromatic Prawns With Mango and Avocado Salad

By Maralyn D Hill | April 15, 2011 11:44 AM EDT

This recipe is from Premchit in Phuket, Thailand – a destination spa devoted to wellness through diet, detoxification and other focused therapies. Premchit Prateap Na Thalang says: “Connections, between people, animals, plants, the earth, the sun; are life, past, present, future.”

(Photo: Premchit in Phuket, Thailand )
Premchit Aromatic Prawns With Mango and Avocado Salad at Premchit in Phuket, Thailand
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Maralyn D. Hill, The Epicurean Explorer

President, International Food Wine & Travel Writers Association

Editor-at-Large, CityRoom, Staff, The Epoch Times

Contributor: Spa Review Magazine, Global Writes, JustLuxe

Columnist: Big Blend Magazines,

Blogs: Where and What in the World & Success with Writing