Fried Prawns With Salt, Pepper, And Chilies

Fried Prawns With Salt, Pepper, And Chilies

Ingredients

400 g Medium Prawns, peeled
1 tsp Shaoxing Wine
1/8 tsp Sea Salt
Potato Flour for coating
Peanut Oil

3 Cloves Garlic, chopped
2 Green Chilies, sliced
1 Red Chili, seeded and chopped
2 Scallions, sliced
¼ tsp Sea Salt
1/8 tsp Freshly Ground White Pepper
A pinch of 5 Spice Powder

Method

In a medium bowl, combine the prawns with wine and sea salt.

Heat the oil on high heat. Toss the prawns in the flour; shake off any excess and deep fry until golden in color. Remove the prawns with a slotted spoon and drain on paper towels.

Remove the oil and leaving about 1 Tbsp, cook the garlic on moderate heat until golden in color. Turn the heat on high; add in the chilies, scallions, sea salt, 5-spice powder, and pepper. Give the mixture a quick stir and mix in the prawns. Stir briefly to coat the prawns with the chili mixtures. Serve immediately.

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Pulot Panggang-Glutinous Rice Rolls

Pulot Panggang-Glutinous Rice Rolls

Ingredients

300 g Glutinous Rice, soaked overnight and drained
250 ml Coconut Milk
¾ tsp Sea Salt
3 Pandan Leaves, knotted

Filling
4 Tbsp Ground Dried Prawns
100 g Desiccated Coconut
5 Tbsp Peanut Oil
½ tsp Sea Salt or to taste
1 Tbsp Sugar

Sambal Paste
15 Dried Chilies
½ tsp Ground Turmeric
2 (35 g) Red Chilies
4 Small (55 g) Shallots
2 stalks Lemongrass

20 – 25 pcs (12 x 16 cm) Banana Leaves, scalded and cleaned

Method

Combine glutinous rice, coconut milk, salt and Pandan leaves. Steam over high heat for about 25 to 30 minutes or until the rice are fully cooked.

Prepare the filling: Heat oil and fry the sambal until fragrant. Add the ground dried prawns and continue to cook for about 5 minutes and mix in the desiccated coconut. Cook until the filling mixtures are dry but still moist and season with sugar and salt. Dish out and set aside to cool.

To assemble the rice rolls: Place 2 to 3 Tbsp of Glutinous rice onto the banana leaf. Spread the rice and press well to a rectangle.

Add the filling along the middle of the rice and roll from one side to form a cylindrical shape.

Secure both side with toothpick or using a staple.

Grill the rice rolls on a low heat for about 12 to 15 minutes. Serve warm.

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Prawn Sambal-Sambal Tumis Udang

Prawn Sambal-Sambal Tumis Udang

Ingredients

400 g Peeled Prawns
1 Medium (200 g) Red Onion, halved, sliced
1 Tbsp Sugar or to taste
1 tsp Sea Salt or to taste

Sambal Paste
25 (20 g) Dried Chilies, cut into smaller pieces
4 (80 g) Shallots, peeled, chopped
2 (45 g) Fresh Red Chilies, seeded and chopped
5 (15 g) Candlenuts (Buah Keras)
1 1/2 tsp Roasted Shrimp Paste (Belacan)
30 g Tamarind Paste mix with 200 ml Water
5 Tbsp Peanut Oil

Method

To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with red chilies, shallots, candlenuts, shrimp paste and blend until they become a paste.

Heat oil and cook the sambal paste in a low heat. Cook until the sambal is fragrant. Then add the slice onions. Give it a quick stir and mix in the tamarind mixture and season with sugar and salt.

Add the prawns into the sambal mixture and cook until the prawns are cooked. Serve immediately or at a room temperature.

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Dried Prawn Sambal

Dried Prawn Sambal

Ingredients

450 g Dried Prawns
2 Tbsp Sugar
1 tsp Sea Salt
5 Tbsp Peanut Oil

Sambal Paste
40 (30 g) Dried Chilies, cut into smaller pieces
3 (70 g) Fresh Red Chilies, seeded
5 (100 g) Shallots, peeled and chopped
3 Candlenuts
2 tsp Roasted Shrimp Paste (Belacan)

Method

To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with shallots, red chilies, candlenuts, shrimp paste and blend until they become a paste.

Heat 5 Tbsp of Peanut oil and cook the sambal paste in a low heat. Cook until the sambal is fragrant and set aside.

Soak the dried prawns with water for about 30 minutes. Drain well and ground the dried prawns in a food processor until they resembles coarse breadcrumbs.

In a clean wok, dry fry the dried prawns in a low heat. Stir continuously for about 45 minutes or until the prawns are almost dry.

Then mix in the sambal paste and continue to stir for about 20 minutes and season with sugar and salt. Serve immediately.

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Hot And Sour Noodles-Hokkien Lor Mee

Hot And Sour Noodles-Hokkien Lor Mee

Ingredients

200 g Dried Yellow Noodles, cooked and drained (or Fresh Yellow Noodles)
180 g Peeled Prawns
120 g Minced Pork
250 g Chinese Mustard/Choy Sum
2 Cloves Garlic, chopped
8 Cups Chicken Stock
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy sauce (optional)
1 Tbsp Peanut Oil
Sea salt to taste
1 tsp Sesame Oil
White Pepper to taste
2 Tbsp Corn Flour, mixed with 2 Tbsp Water
4 Large Eggs, lightly beaten
Chinese Black Vinegar
3 Red Chilies, sliced mixed with 2 Tbsp Light Soy Sauce

Marinate
2 tsp Light Soy Sauce
1 tsp Oyster Sauce
1/2 tsp Corn Flour
A few dashes of White Pepper
1/4 tsp Sesame Oil

Method

Combine the minced pork with marinate ingredients and mix well.

In a large wok, heat oil on high heat. Toss in the garlic and cook briefly. Add in the chicken stock and bring it to a boil.

Mix in the minced pork (about 1/2 tsp at a time), and prawns. Season the soup mixture with soy sauce and salt.

Add the noodles and vegetables. Bring it to a boil and mix in the corn flour solution. Then stir in the eggs and drizzle with sesame oil.

To serve, ladle the noodle into a bowl and serve with Chinese black vinegar and some chopped chilies.

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