Prawn Omelette

Ingredients:

12 prawns (shelled and deveined)
4 eggs (beaten and mix with 1 tbsp soy sauce)
2 tsp cooking oil

Methods:

1. Heat a tsp of oil on a non stick pan. Saute the prawns until they turned pink.

2. Mix the cooked prawns with the beaten eggs in the bowl.

3. Heat a tsp of oil on the same pan. Pour the egg mixture into the pan. Cook and stir till the mixture is completely dry.

4. Turn the heat off and serve immediately.

Published with Blogger-droid v2.0.10

Stir Fry Sambal Mix Peas with Mushrooms And Prawns

Ingredients:

1 packet Snow Peas (ends trimmed and strings pulled)
1 packet Sugar Peas (ends trimmed and strings pulled)
1/2 carrot (sliced)
1 packet Yanagi Matsutake
10 medium prawns (shelled and deveined)
2 tbsp soy sauce
2 tbsp sambal chilli
1 tbsp cooking oil
2 garlic (slightly crushed)
1 handful dried shrimps (washed and soaked)

Methods:

1. Heat the oil in the wok. Saute the prawns till they are pink. Set aside. Sauté the garlic and dried shrimps with the remaining oil in the wok till fragrant.

2. Toss in the carrot and mushrooms.  Stir fry quickly and drizzle 1 tbsp of soy sauce.

3. Add the peas and continue to stir fry. Drizzle another 1 tbsp of soy sauce.

4. Add the sambal chilli and mix well. Add some water. Lastly add the prawns and stir well. Turn the heat off and ready to serve.

Published with Blogger-droid v2.0.10

Prawn Aglio Olio

Serve 3

Ingredients:

1 bulb of garlic (minced finely)
4 chilli Padi (deseeded and minced)
2 tbsp Italian Parsley (minced finely)
12 prawns (deshelled and deveined)
200g spaghetti
3 tbsp Olive oil
Water for cooking spaghetti
Seasalt
Coarse black pepper

Methods:

1. Boil a pot of water. Once boiling rapidly, add a tsp of sea salt and few drops of Olive oil. Add the spaghetti and cook accordingly to the instruction. Once cooked, drain and set aside.

2. Season the prawns with a pinch of salt. Add some Olive oil in a non stick pan and saute the prawns till cooked. Sprinkle some chopped Italian parsley. Remove and set aside.

3. Heat 3 tbsp olive oil in the pan. Saute the chilli padi and garlic till fragrant. Add the 2 tbsp Italian parsley. Turn the heat off. Toss the spaghetti in and mix well with sea salt and coarse black pepper. If too dry, add the water that was used to cook the spaghetti.

4. Divide the spaghetti into 3 plates and put 4 prawns on top of the spaghetti.

Stir Fry Sugar Peas With Prawns & Yanagi Matsutake Mushrooms

Ingredients:

1 box sugar peas (ends trimmed and string removed)
1 box fresh Yanagi Matsutake mushrooms (ends trimmed)
150g prawns (deveined and shells removed)
6 button mushrooms (sliced thinly)
2 cloves garlic (lightly crushed)
2 tbsp cooking oil
1 tbsp light sounds sauce
1 tbsp oyster sauce

Methods:

1. Heat one tbsp oil in a wok. Saute the prawns till cooked.  Set aside.

2. Heat 1 tbsp oil and saute the garlic.

3. Toss in the sugar peas and the mushrooms.  Stir fry.

4. Drizzle the light soy sauce and stir fry for a minute. Add the oyster sauce and continue to stir fry.

5.  Add the prawns and mix well.  Turn off the heat.

Published with Blogger-droid v2.0.9

Stir Fry Dou Miao With Prawns & Mushrooms

Ingredients:

1 box of Dou Miao
2 cloves garlic (lightly crushed)
2 chilli padi (deseeded and chopped)
8 fresh shiitake mushrooms (halved)
16 small prawns (deshelled and deveined)
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp cooking oil
Water (optional)

Methods:

1. Heat the oil in the wok.

2. Saute the prawns till cooked. Set aside.

3. Saute the garlic and chilli padi till fragrant.

4. Toss in the mushrooms and Saute. Add some water if too dry.

5. Add the Dou Miao and drizzle the soy sauce.

6. Continue to stir fry. Add the oyster sauce and mix well.  Lastly toss in the prawns. Give it a quick stir and turn the heat off.

Published with Blogger-droid v2.0.9

Curry Prawns

Ingredients:

18 prawns (deveined)
1 onion (cubed)
2 garlic (minced)
3 tbsp curry powder
100ml water
2 or 3 tbsp coconut milk
Salt
2 tbsp cooking oil

Optional:
Curry leaves

Methods:

1. Heat the oil in the wok. Sauté the onions.

2. Add the garlic and continue to sauté.

3. Toss in the prawns and stir fry quickly.

4. Add the curry powder and mix well. Add the water and stir fry.

5. By now, the prawns should have turned pink (cooked).

6. Add the coconut milk and mix evenly. You may add more coconut milk as desired.

7. Turn the heat off.

Fried Fish Bee Hoon Soup

I had Fried Fish Bee Hoon soup few days ago. The fish was badly fried. Too much of flour I guess... I used to love Fish Bee Hoon but my favorite stall is quite far from my place. Maxwell market. I used to patron the stall when I was working there few years ago.

Today, I have the craving for this piping hot Thick Bee Hoon Soup. So I decided to make this for dinner. Hehehe... As it was too late to go wet market to buy fresh fish, I bought all the ingredients from NTUC. And I added additional 'Liao'. Prawns and squids!!!
Serve 6

Ingredients:

2 Toman Fish fillets (sliced)
12 prawns (deveined and cooked)
1 small squid (cut into bite sizes)
2 packets of thick bee hoon (blanched)
Choy Sum
1/2 Bitter gourd (sliced thinly)
Ginger (sliced thinly)
2 tomatoes (quartered)
3 liters chicken stock
2 tsp ikan bilis powder
Sesame oil
Hua Diao wine
Pepper
Cooking oil

Garnish:
Spring onions
Fried shallots

Methods:

1. Rub 1 tbsp of salt with the bitter gourd for a minute and soak with water for 30 minutes. Rinse off the salt with water and set aside.

2. Cut the fish into thick slices and marinate with a little salt.

3. Boil the chicken stock in a big pot and add 2 tsp of ikan bilis powder. Let it boil for another 10 minutes and turn off the heat.

4. Deep fry the fish slices until golden. Set aside.

5. Divide the blanched bee boon into 6 bowls.

To cook individually:

1. Heat a small pot (for 1 pax). Add few drops of sesame oil and 1 tsp cooking oil. Sauté 5 slices of ginger.

2. Add the stock (about 400ml) into the pot and let it boil.

3. Toss in a quartered tomato, bitter gourd and squid rings. Cook for 2 minutes.

4. Toss in the fried fish and prawns.

5. Add 3 tbsp of evaporated milk and let it boil.

6. Toss in a handful of Choy Sum and add a dash of sesame oil, Hua Diao wine and salt to taste. Turn off the heat. Pour into the bowl of thick bee hoon. Sprinkle pepper.

7. Garnish with fried shallots and spring onions.