Many a times people ask whether I like sweet or savory better. I have a favorite under each of the titles, and my favorite savory dish is Salt and Pepper Prawns (which happens to have various kinds). My ultimate fave would be the simplest one, which may be seen in pubs. Juicy little shrimps, coated with crunchy corn flour, and mayonnaise dipping and a squeeze of lemon juice for extra flavor, what more can you ask for?

Salt and Pepper Prawns
Ingredients
± 100 g of large shrimps (head removed)
1/3 cup of corn flour 
± a tsp of sea salt
± 2 tsp of ground black pepper
± 2 tsp of dried rosemary
± 2 tsp of chili powder
1/2 stick of butter
4-5 tbsp of oil of your choice
(optional) a squeeze of lemon juice
(optional) ± 3 tbsp mayonnaise


Preparation
1. Mix well corn flour, salt, ground black pepper, rosemary and chili powder in a bowl with a whisk. 
2. Coat the shrimps evenly with the mixture. Shake off any excess.
3. Melt the butter in a wok, and then add the oil. Heat over medium-high heat for about 15 seconds.
4. Cook the shrimps in batches for 1 to 2 minutes, or until the shrimps become pink and cooked through.
5. Serve the shrimps with a squeeze of lemon juice and mayonnaise for dipping.

Secret Ingredient

Living in Indonesia which has only two seasons -- hot and very hot -- makes me crave for a glass of lemonade almost every time. But unfortunately the only successful afternoon to produce a juicy lemonade was yesterday. Nothing can be better than a lemonade in a hot, humid day in May. I've always loved that balance of sweet and sour in a lemonade, makes me realize how perfect the day is.  Plus, the extra lemon zest sinking below the lemonade oozes the lemony scent to the drink. Only wished I had mint leaves added to it.

Secret Ingredient

Lemonade

1 cup of sugar

1 cup of water in room temperature

Zest of a one lemon 

1 cup of lemon juice

Mint leaves

± 1-2 cups of cold water

± an inch of ginger root

1 Make simple syrup by heating the sugar, water, lemon zest and ginger in a saucepan until the sugar is dissolved completely. Do not reduce the sugar to caramel.

2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

3  Add 1 - 2 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

4. Serve with ice, sliced lemons and mint leaves.