Pan Fried Soy Sauce Tiger Prawns

Ingredients:

1 kg medium or large tiger prawns
3 tbsp soy sauce
1 tsp cooking wine
2 cloves garlic (slightly crushed)
1 handful of spring onions (about 5-6cm length)
1 tbsp cooking oil

Methods:

1. Heat the oil in a non stick pan. Saute the garlic. Remove the garlic.

2. Toss in the prawns. Pan fry 1 side of the prawns until the shells become red and turn to another side to pan fry.

3. Drizzle the soy sauce on the prawns and let them absorb the sauce.

4. Drizzle the cooking wine. Add the spring onions and continue to cook til the pan starts to get dry. The shells should look slightly crisp and charred.

Clear Tom Yum Goong

I always prefer clear Tom Yum Goong than the red or coconut Tom Yum Goong. This soup requires quite a number of ingredients but the cooking only takes a short while.

In Thai cooking, lemongrass, lime juice, galangal, etc are very commonly used. I will suggest to purchase more lime. I bought a bag of 13 limes to make this soup and Mango Salad. And it was just nice. I would have added another 1 or 2 tbsp of lime juice in this soup if I have extra juice left. I prefer more sourish Tom Yum... :)

Ingredients:

800ml -1 litre chicken stock / water
6-8 prawns (deveined)
1 squid (cut into bite sizes)
2 stalks lemongrass (cut into 5-6cm length - lightly crushed)
5 kaffir lime leaves
2 coriander roots
8-10 small slices of galangal
2 tomatoes (quartered)
8 button mushrooms (sliced)
8 slices of carrots
1 pack Enoki mushrooms
2 chilii padi (chopped)
4 (or more) tbsp lime juice
2 tbsp fish sauce
Salt

Garnish:
Coriander

Methods:

1. Boil the chicken stock in a pot.

2. Once the stock starts to boil rapidly, add galangal, lemongrass, coriander roots, chilli padi and kaffir leaves. Boil for a minute or two to release the fragrance of the herbs. Do not boil too long as overcooking the herbs will cause bitterness.

3. Add the tomatoes, carrots, button and enoki mushrooms, prawns and squid. Cook for a minute.

4. Drizzle the fish sauce and lime juice. Lastly add some salt as desired.

5. Garnish with coriander.

You may add more lime juice if you prefer more sourish soup. Add more chilli padi if prefer spicer soup.

Pan Fried Prawns

This is one of the easiest way to cook prawns with little ingredients. So simple yet tasty! :)

Ingredients:

2 cloves of garlic (lightly bruised)
16 medium prawns (marinate with salt)
1/2 teaspoon of salt
1 tablespoon of cooking oil
Salt

Garnish:
Coriander (optional)
Spring onion (optional)

Methods:

1. Marinade the prawns with salt for at least 30 minutes.

2. Heat the pan with high fire. Add the cooking oil.

3. Sauté the garlic and add in the prawns. Do not stack the prawns!

4. Cook the prawns for 2 minutes and flip to another side.

5. Let the juice dry up and the pan will get really dry. Off the fire once the prawns start to turn brown and crisp.

6. Serve and garnish.

Sambal Prawn

There are many ways to cook prawns. As a Cantonese, we often eat prawns at home nowadays. I remember when I was small, we only got to eat prawns during festive seasons. My late grandmother used to whip up a plate of prawns on Chinese New Year Eve and Day 1. She only used simple ingredients to cook the prawns but yet until now, with the same ingredients, I still cannot make exactly same like hers...

Ingredients:

12 medium prawns
1 small onion (minced)
1 teaspoon of minced garlic
2 tablespoons of sambal chili paste (homemade or store bought)
A dash of salt
2 tablespoons of cooking oil
1/4 cup of water

Garnish (optional):
Coriander
Spring onion (chopped)
Cut red chili

Methods:

1. Add the oil into the hot wok.

2. Sauté the onions then the garlic till fragrance.

3. Toss in the prawns and fry for few minutes.

4. Add the sambal chili and coat evenly.

5. Add the water (as you prefer) and cook for another minute.

6. Serve with coriander and spring onion.

Stir Fried Snow Peas With Prawns

This is a regular dish on our dining table. My family (except my son) loves snow peas because of its crunchiness. Do not overcook the peas otherwise it will lost its crunchiness. I always cook snow peas with prawns. I don't know why, but when you cook prawns with some vegetables (celery, broccoli, string beans, etc), the dishes always taste better! :) My son will only eat the prawns from this dish. I can't make him eat any other vegetables except those leafy ones... Grrr...

Ingredients:

A box of snow peas (string removed and trim the ends)
1/2 carrot (sliced thinly)
10 prawns (shells removed and deveined)
8 button mushrooms (sliced)
1 cloves of garlic (minced)
4 chili padi (deseeded and chopped)
1 tbsp of soya sauce
1 tbsp of oyster sauce
2 tbsp of cooking oil

Methods:

1. Heat the work until hot. Add 1 tbsp of oil.

2. Sauté the prawns until 90% cooked. Removed.

3. Add 1 tbsp of oil in the same wok. Sauté the garlic and chili padi.

4. Add the carrots and stir fry a while.

5. Add the snow peas and button mushrooms. Stir fry for another minute.

6. Drizzle the soya sauce. Then add in the oyster sauce and toss in the prawns. Cook for another 2 minutes.

7. Serve with rice.

Black Pepper Prawns

My son loves prawns! Be it Sambal Prawns, Cereal Prawns, or whatever, he loves them. If possible, I guess he could eat them everyday! But of course too much of prawns cause high cholesterol. It is quite often we cook prawns at home. I think it's a weekly affair. It's no surprise that we cook 50 prawns for dinner. And of course, definitely no leftovers! Black peppered prawns is our all time favorite. Well, I'm using store bought black pepper sauce. Of course, you can make your own black pepper sauce. Hmmm, store bought is more convenient for me! Hahaha!!!

In this recipe I'm using frozen prawns.

Serve 7-10

Ingredients:

1 pack of frozen prawns (50)
1 small onion (cubed)
1 chili (deseeded and cubed)
1 clove garlic (minced finely)
5 tbsp black pepper sauce
100ml water
1 tbsp oil
Pinch of salt

Garnish:
Coriander

Methods:

1. Heat the oil with high heat.

2. Sauté the onions.

3. Toss in the garlic and sauté.

4. Add the prawns and stir fry until the prawns starts turn pink.

5. Add the black pepper sauce, red chilli and water. Stir fry for a minute.

6. Sprinkle with a pinch of salt and turn off the heat.

7. Garnish with coriander.