Clauncher

Inspired by

Clauncher

Clauncher is a crustacean Pokémon that resembles a bright blue shrimp. One claw forms a single, sharp point and the other is much larger and forms a more traditional pincer with a tiny yellow claw. Each front claw has a black stripe across the top. It has a pair of yellow antennae on top of its head, yellow eyes, and three pointed mandibles.

Clauncher’s large claw gives it a poor sense of balance and makes it difficult to swim straight. Instead, it moves my firing compressed water from this claw. This is achieved through controlled expulsions of internal gas. Additionally, it uses this ability to shoot down flying prey and can shatter rock at close range. Occasionally, its claws will fall off and it keeps a low profile until they grow back. The meat inside its claws is said to be delicious.

Clauncher
Clawitzer
Clauncher Trading Card
Clawitzer Trading Card
Shiny Clauncher
Shiny Clawitzer

Clauncher Nasi Goreng

Yields2 ServingsDifficultyIntermediate
Prep Time15 minsCook Time20 minsTotal Time35 mins

I wanted to make a dish with prawns for Clauncher as that is what the Pokemon is based upon and though Nasi Goreng, a popular Malaysian dish, would be a good choice.

When playing through Pokemon X for the first time, I initially trained up my Clauncher to become Clawitzer, however it later got replaced by another Pokemon. It was an interesting Pokemon on my team however it's sole water type meant I was searching for other Pokemon with Dual types for a better matchup against gym leaders.

 150 g Basmati Rice
 0.50 Cucumber (thinly sliced)
 8 Cherry Tomatoes (halved)
 2 Shallots (finely sliced)
 200 g Cooked Prawns
 1 Carrot (diced)
 1 Egg
 1 tsp Parsley (chopped)
 90 g Nasi Goreng Paste
 1 tbsp Sugar
 2 tbsp White Wine Vinegar
 1 tbsp Lime Juice
 1 tbsp Crushed Red Pepper Flakes
 2 tbsp Light Soy Sauce

1

Boil the rice for 8-10 minutes in a saucepan. Once cooked, drain and rinse with cold water. Meanwhile mix the white wine vinegar, sugar, parsley and red pepper flakes in a bowl, then stir in the sliced cucumber and cherry tomatoes.

2

In a wok fry the shallots for 3 minutes until golden. Add the carrot and prawns and stir for 4 minutes. Add the Nasi Goreng paste and stir fry for 2 extra minutes.

3

Push the mixture to the side of the wok and crack the egg into the space. Scramble it until almost done then stir into the mixture. Mix in the cooked rice and fry for 2 minutes then add half the soy sauce.

4

Serve the rice in bowls with the pickled cucumber and tomatoes to the side. Drizzle over the remaining soy sauce and serve.

Ingredients

 150 g Basmati Rice
 0.50 Cucumber (thinly sliced)
 8 Cherry Tomatoes (halved)
 2 Shallots (finely sliced)
 200 g Cooked Prawns
 1 Carrot (diced)
 1 Egg
 1 tsp Parsley (chopped)
 90 g Nasi Goreng Paste
 1 tbsp Sugar
 2 tbsp White Wine Vinegar
 1 tbsp Lime Juice
 1 tbsp Crushed Red Pepper Flakes
 2 tbsp Light Soy Sauce

Directions

1

Boil the rice for 8-10 minutes in a saucepan. Once cooked, drain and rinse with cold water. Meanwhile mix the white wine vinegar, sugar, parsley and red pepper flakes in a bowl, then stir in the sliced cucumber and cherry tomatoes.

2

In a wok fry the shallots for 3 minutes until golden. Add the carrot and prawns and stir for 4 minutes. Add the Nasi Goreng paste and stir fry for 2 extra minutes.

3

Push the mixture to the side of the wok and crack the egg into the space. Scramble it until almost done then stir into the mixture. Mix in the cooked rice and fry for 2 minutes then add half the soy sauce.

4

Serve the rice in bowls with the pickled cucumber and tomatoes to the side. Drizzle over the remaining soy sauce and serve.

Clauncher Nasi Goreng
(Visited 101 times, 1 visits today)

Leave A Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.