Almond Prawns

• Prep Time :10m
• Cook Time :15m
• Ready In :0m

Ingredients
10-12 Fresh Large Tiger Prawns
Almond Flakes according to your needs
Salt & Pepper to taste
1/2 cup oil (for frying)
Batter (for frying)
Plain flour 3-4 tbsp
Water 2-3 tbsp
Salt 1/2 tsp

Method
1) Remove the shell of the prawns leaving the tail in tact; devein the prawns
2) Wash the prawns clean and pat dry thoroughly with kitchen paper towel
3) Cut the prawn from the back and open up the body of the prawn flat out (do not cut it all through)
4) Rub a little salt and pepper on each of the prawns and set it aside for later use
5) Prepare the batter by combining all the ingredients of the batter together.
6) Coat each prawn with a thin layer of the batter and dredge the prawns onto the almond flakes
7) Prepare a pan of oil on medium heat
8) Fry the prawns in the oil till golden brown
9) Serve with sweet Thai chilli sauce or mayonnaise
Enjoy!


http://munchministry.com/recipe/almond-prawns/?utm_source=rss&utm_medium=rss&utm_campaign=almond-prawns




 

Miso Butter Shrimp

Miso Butter Shrimp Recipe

Servings: 4Prep Time: 10 minutes Cook Time: 5 minutes

Serves 4 as main dish (over rice) or appetizer for 6

Ingredients:

2 tablespoons butter, melted3 teaspoons miso paste (or 1 1/2 tablespoons Miso & Easy)1 tablespoon mirin2 tablespoons sake1 pound raw shrimp, shelled

Directions:

In a large bowl, whisk together the butter, miso, mirin and sake until dissolved. Add in the shrimp and marinate for 10 minutes.

Cooking on grill: Heat your grill on high heat. Skewer the shrimp onto bamboo skewers. Grill each side for 2 minutes or until cooked through.

Cooking on stove: Heat your grill pan over high heat. Add the shrimp and grill each side for 1 1/2 minutes or until cooked through.

Cooking in oven: Turn your oven to Broil and move the rack to 8" below heating element. Use parchment paper or tin foil on the bottom of baking sheet. Add the shrimp. Broil for 2 minutes each side or until cooked through.
 

 http://steamykitchen.com/23695-miso-butter-shrimp-recipe.html




 

Hae Mee, Prawn Noodle, or Penang Hokkien Noodle

 

Hae Mee, Prawn Noodle, or Penang Hokkien Noodle

Ingredients

Soup Base
20 grams Dried Chilies. cut into smaller pieces, soaked with boiling water, and drained well
6 (about 120 grams) Shallots, peeled and chopped
2 Cloves Garlic, peeled
1 tsp Roasted Belachan (shrimp paste)
4 Tbsp of Peanut Oil
500g Prawns Head and Shells
1.2 kg Chicken Legs and Carcass, blanched and drained
40 to 50 grams Rock Sugar
12 Cups of Water
Sea Salt to taste

Topping
400g Peeled Prawns
2 tsp Chili Powder
300 grams Blanched Water Spinach
250 grams Blanched Bean Sprouts
6 Hard-Boiled Eggs
Fried Shallots
300 grams Cooked Rice Vermicelli (Bee Hoon)

Sambal
16 Dried Chilies, cut into smaller pieces, soaked with boiling water, and drained well
4 Fresh Red Chilies, chopped
3 (60 grams) Shallots, peeled and chopped
½ tsp Roasted Belachan
3 Tbsp Peanut Oil
¼ tsp Sea Salt
2 tsp Sugar

Method:

For the soup base: Blend the chilies, shallots, garlic and belachan (shrimp paste).

Heat a stockpot, with about 3 Tbsp of the oil. Stir in the chili paste, and stir-fry on moderate heat until fragrant. Then mix in the prawn head and shells and turn up the heat to high. Once the prawn head and shells are coated with the chili paste, add in the chicken legs, carcass, and rock sugar. Continue to stir for another 5 minutes. Add the water and bring it to a boil. Lower the heat and simmer for about 45 minutes to an hour.

While, the prawn soup base is simmering, blend together the chilies, shallots, and belachan. Then heat up a small pan, add the peanut oil and cook the sambal until fragrant, season with sea salt and sugar.

In another pan over moderate heat, add about 1 tablespoon of oil, prawns and chili powder. Stir-fry briefly until the prawns are cooked.

When you have prepare the rest of the ingredients. Strain the soup base into a clean pot. Bring it to a boil again, season with sea salt and sugar, if necessary.

To serve the Hae Mee: Place a portion of rice vermicelli, water spinach, bean sprouts, prawns and egg in a bowl. Ladle the hot stock and sprinkle with deep fried shallots and served immediately.

 

http://www.seasaltwithfood.com/2013/02/hae-mee-prawn-noodle-or-penang-hokkien.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Seasaltwithfood+%28Seasaltwithfood%29

 

 

 

Oven Grilled Ebi Mentaiyaki 明太子焗大虾

Ingredients:

• 4 large Prawn
• 1 slice Cheese, cut into 4 strips
• 3-4 tablespoon Ebiko or Tobiko
• 4-5 tablespoon Japanese Mayonnaise
• Additional Mayonnaise for toppings (optional)

How to do it:

1. Prepare prawns by cut the back of the shells with scissor.
2. Slit and half the prawns taking care not to cut thru the bottom of the shells.
3. Wash, clean and remove the intestinal tact at this moment.
4. Gently but firmly press open the shells to each side so it's flat.
5. Pat dry and set aside.
6. Mix mayonnaise with ebiko together.
7. Place prawns in baking dish.
8. Top each prawn with a piece of cheese each.
9. Cover and spread with Mayonnaise mixture.
10. Grill in preheated oven at 220C for 5 minutes.
11. Remove and top with more mayonnaise if you like and grill for another 5 minutes or till mayonnaise mixture starts to bubble.
12. Removeand serve immediately.

Note:

• The amount of mayonnaise used depends on the size of prawns.
• Do not add seasoning as the mayo, cheese and ebiko already give the seasoning it needs.
• The amount of time needed to for baking depends on the size of the prawn . Shorter time for smaller prawns. It should be done when you see the mayo toppings bubbling gently.

 

 

http://wokkingmum.blogspot.sg/2012/07/oven-grill-ebi-mentaiyaki.html

 

 

 

Golden Sand Prawn 金沙虾球

Ingredients:

• 10 Large Prawns, shelled and devein
• 2 Salted Egg Yolk
• 1 stem Curry Leaves
• 1 tablespoon Butter
• 2 tablespoon Evaporated Milk
• 1/2 teaspoon Salt
• 1/2 teaspoon Sugar

Marinade:

• 1 teaspoon Oyster Sauce
• 1/2 teaspoon Sugar
• 1/2 teaspoon Sesame Seed Oil
• 3 tablespoon Corn Flour
• 1 Egg
• a dash of pepper

How to do it:

1. Marinate the prawns for 10 minutes.
2. Shallow fry the prawn till 80% cooked.
3. Drain well and set aside .
4. Meanwhile, steam the salted egg yolks for 10 minutes or till just done.
5. Smash cooked yolks.
6. Melt butter and add in curry leaves and fried till fragrant.
7. Add in salted yolks and evaporated milk and prawns.
8. Toss well quickly.
9. Add salt and sugar.
10. Stir till well combined.
11. Dish and serve immediately.

 

http://wokkingmum.blogspot.sg/2012/02/golden-sand-prawn.html



 

Penang Hokkian Mee/Prawn Mee

 

Ingredients
For the stock:500g spareribs (pai kuat) , 2.5-3 lt of water
Seasoning: salt ,rock sugar
500g fresh medium size of prawn, shelled

200g lean pork
Blanch:-
fresh yellow noodles
rice vermicelli
bean sprouts

water spinach(Kangkung)

hard-boiled eggs, shelled and cut half or quartered

Some shallot crisps
Sambal:-
2 tbsp chili paste (cili Boh) , i use homemade chili paste
Blend -1 onion, 6 shallots,3 cloves of garlic and 1" young ginger
Dried prawn, soaked and pounded
Belacan 1tsp

Steps:-
1. Heat oil in a wok, stir fry the prawn head and shells until change colour.
2. Put spareribs and water into a deep stockpot, bring to a boil , add in the prawn head and shells, simmer the stock for 1.5-2 hours, season with rock sugar and salt.
3. Halfway through, add lean pork and cooked through. Remove and slice the meat thinly, then set aside.
4. Heat oil in a wok, saute onion paste, add in chili paste, then add in dried prawn and belacan, saute till fragrant, season with sugar and salt, remove and set aside. In the same wok (use the remaining chili oil), stir fry the prawn, season with salt, and set aside.
5. Once stock done, strain the stock, add in the sambal paste.
6. To serve, place noodles into soup bowl, top up with main prawn stock and garnish with bean sprouts, water spinach (kangkung), hard-boiled eggs, pork slices and shallot crisps

http://nasilemaklover.blogspot.sg/2009/09/penang-hokkian-meeprawn-mee-simply.html

 

 

 

Yam Som-O (Spicy Pomelo Salad)

Yam Som-O (Spicy Pomelo Salad)Serves 6

Ingredients:

1 medium sized pomelo or 2 grapefruits
2 Tbsp lime juice
1 Tbsp fish sauce
1 Tbsp sugar
150g cooked prawns, sliced half lengthwise
200gm cooked chicken breast, shredded
2 Tbsp dessicated coconut
1/2 cup coconut cream
1 Tbsp dried shrimp, toasted and finely chopped
1 Tbsp toasted sesame seeds
Handful of mint leaves

Method:

1) Peel pomelo and shread the flesh. Leave as chunky pieces.

2) Place lime juice, fish sauce and sugar in a bowl and stir to mix until sugar has dissolved.

3) Then add in the prawns, chicken, dessicated coconut and coconut cream. Toss to coat the pomelo. Add in the mint leaves and transfer to serving platter. Sprinkle the top with dried shrimp and toasted sesame seeds and a few mint leaves.

4) Serve immediately as this salad does not keep over night.


http://sugareverythingnice.blogspot.sg/search/label/Chicken

五香春卷

 材料：

（A）

500g 肉粹

6朵香菇浸软（切粹）

300g 虾仁（切碎)

150g 马蹄（切碎)

1条胡萝卜（切碎）

2 小辫蒜头（切碎)

一大把芫荽（切碎)

一粒蛋黄

1小匙粟米粉

（B）

腐皮一张

调味料：

1茶匙盐

2 大匙耗油

2 大匙生抽

1小匙五香粉

1小匙胡椒粉

1小匙鸡粉

少许麻油

做法：

1. 将（A）搞拌至起胶质， 加入调味料。

2. 把混合料包进腐皮，蒸至刚熟。

3. 吃之前煎香即可。

 

贴心建议：

1.可以把蒸过的春卷放进冰库里。 要吃时解冻，然后煎香即可。

 

 

http://li-shuan.blogspot.sg/search/label/Cooking?updated-max=2012-04-12T12:02:00%2B08:00&max-results=20&start=13&by-date=false

 

 

 

Banana Prawn Roll

Recipe
- 300g prawns, shelled, deveined and smashed flat with a cleaver. Do not chop them up into bits because they will harden into lumps when cooked. I find that smashing with a cleaver prevents this from happening.
- Half a chicken stock cube (bouillon), crumbled
- Pinch of salt
- Pinch of sugar
- 1/2 tsp tapioca flour or corn flour
- 1 tsp sesame oil
- 1/2 tsp Huatiao wine (optional if you don't have it, but for me, it's a must)

- 2 or 3 very ripe bananas, peeled and cut into small chunks
- Vietnamese rice paper (round ones sold in a pack), softened in lukewarm water one at a time, after every roll. Do NOT pre-soften all at one go.


1. Marinate the prawns with all the seasoning listed above. Mix them up throroughly by hand, until the mixture becomes "bouncy" and elastic. Leave aside for about 10 to 15mins.

2. Gently mix in banana chunks.

3. Soak 1 sheet of Vietnamese rice paper in a dish of lukewarm water. It should soften very quickly. Once it's pliable, remove and allow to "drip dry" to remove excess water.

3. Place on a flat surface. Arrange banana prawn mix in row and roll into a firm wrap. Resist the temptation to load up on the filling ... the rice paper will tear.

4. In a heated non-stick pan, fry the rolls, leaving ample space in between each one, else they will stick. I pan fried mine without oil and they turned out really well. No greasiness!

Serve hot off the pan.


http://www.thelittleteochew.com/2009/10/banana-prawn-rolls.html

Curry Leaves Fragrance Buttered Shrimps

Ingredients:
500 gms shrimps – cleaned and deveined (leave head & shell intact)

2 sprig of curry leaves
1 tbsp of curry powder
1 egg - beaten
1 pip garlic – chopped finely
½ tsp sugar
Salt for taste
1 tbsp of butter
Oil just enough for frying the shrimps

Method:
Lightly fry the shrimps in hot oil till it turned red and a bit brown. Dish up the shrimps and drained off the oil. Keep aside.

Add 1 tbsp of butter in the wok. In high flame, fry the curry leaves and garlic till fragrant, add in the cooked shrimps , curry powder, salt and sugar and stir fry till the ingredients are well blended.

 

When ready to dish up, pour in the beaten egg and continue to stir fry till the eggs are crispy and in shreds.

 

Dish up and serve with hot rice.

 

http://www.elinluv.com/2009/02/buttered-shrimps-with-curry-leaves.html

 

 

 

 

 

 

Salted Egg Yolk Shrimps



Ingredients:

12 pieces of medium sized shrimps – devein but leave the shell intact
1 tbsp corn potato flour
½ tsp of sea salt
2 salted duck egg yolk – cooked and mashed it coarsely

3 pip garlic- chopped fine
2 sprigs of curry leaves
2 bird's eye chillies

2 tbsp of olive oil
½ tsp of fish curry powder * optional

Method:

Pan seared the seasoned shrimps with olive oil on a non-stick pan till the shells are crispy on the outside and still juicy inside .

Push aside the shrimps and sauté the garlic , curry leaves , chillies and the cooked mashed salted duck yolk till fragrant.

Add the curry powder and stir fry the shrimps till well combined.

Dish up and serve hot.


http://www.elinluv.com/2011/02/salted-egg-yolk-shrimps.html#more

Tom Yum Goong

 

2 Servings, Prep Time: 20 Minutes, Total Time: 20 Minutes

Ingredients

• 3 chili peppers
• 5 sprigs cilantro
• 2 tablespoon fish sauce
• 3 kaffir lime leaves
• 1 lemongrass
• 1-2 limes
• 5 Mushrooms
• 1 tablespoon Nam Prig Pow Optional
• 1 cup shrimp
• 4 cups water

Tips and Techniques

• I have seen many recipes calling for chicken broth. It is totally unnecessary! We don’t use chicken broth in Thai cooking like in Western cooking. Tom yum goong should have shrimp flavor, not chicken!
• Unfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.
• I serve this soup directly into individual bowls for each person.
• If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.

 

2 Servings, Prep Time: 20 Minutes, Total Time: 20 Minutes

---

• 3 chili peppers
• 5 sprigs cilantro
• 2 tablespoon fish sauce
• 3 kaffir lime leaves
• 1 lemongrass
• 1-2 limes
• 5 Mushrooms
• 1 tablespoon Nam Prig Pow Optional
• 1 cup shrimp
• 4 cups water

Tips and Techniques

• I have seen many recipes calling for chicken broth. It is totally unnecessary! We don’t use chicken broth in Thai cooking like in Western cooking. Tom yum goong should have shrimp flavor, not chicken!
• Unfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.
• I serve this soup directly into individual bowls for each person.
• If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.

  

 

 

Method

Boil water in a 2 quart pot.

Peel and de-vein the shrimp and set them aside.

Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.

Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.

Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Let it boil.

Add the shrimp and turn off the heat. Shrimp gets tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately.

As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.

Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland.


http://www.thaitable.com/thai/recipe/tom-yum-goong

Spicy Miso Udon

         Ingredients: serves 2
         Adapted from Rasa Malaysia's Miso Ramen

• 2 packets of udon
• 4 fresh prawns
• 6 slices naruto fishcakes (the one with a pink spiral in the middle)
• 2 eggs - hard boiled
• Vegetable (your choice)
• Toasted sesame seeds
• Japanese furikake (Rice seasonings)

For soup:

• 4 cups water
• 1 stalk spring onion - chopped
• 3 tbs (or more) miso paste
• 1 tsp Hon-dashi seafood flavour seasoning
• 2 tbs mirin
• 1 tsp (or more) chili oil (flakes only)

Directions:

• Bring to boil 4 cups of water.
• Add spring onion.
• Mix in 3 tbs of miso paste and hon dashi. Simmer for about 15 mins.
• While miso soup is simmering, boil noodles in another pot. Drain and place into 2 bowls.
• Mix mirin and chili oil into miso soup. Add more chili oil and miso paste to taste if needed.
• Add vegetable, prawns and naruto to simmering miso soup. Simmer until prawns are cooked.
• Pour miso soup over udon.
• Garnish with some sesame seeds and furikake.

 

http://www.pigpigscorner.com/2010/05/spicy-miso-udon-cooking-goodies-from.html

 

Banana Shrimp Cake

 

The Banana Shrimp Cake will go great with almost any type of sauce dip.

Ingredients:

2 bananas

150g shrimp meat

2 tablespoons lemon juice

2 tablespoons corn starch

2 tablespoons egg white

¼ cup bread crumbs

Seasonings:

½ teaspoon salt

¼ teaspoon pepper

2 teaspoons cornstarch

Method:

Chop the shrimp meat into a paste. Add in the seasonings and blend well. Set aside and chill in the refrigerator.

Remove the skins from the bananas and cut into slices at an angle. Coat the bananas with lemon juice (to prevent browning) and cornstarch.

Spread a teaspoon or more of the shrimp paste in between two slices of bananas.

Coat the banana sandwich with egg white and then bread crumbs.

Deep fry the banana in medium heat until golden brown.



Instructions

Chopped the shrimp meat into a paste. Add in the seasonings and blend well. Set aside and chill in the refrigerator.

Remove the skins from the bananas and cut into slices at an angle.Coat the bananas with lemon juice (to prevent browning) and cornstarch.

Spread a teaspoon or more of the shrimp paste in between two slices of bananas.

Coat the banana sandwich with egg white and then bread crumbs.Deep fry the banana in medium heat until golden brown.

 

http://chowtimes.com/2006/10/29/banana-shrimp-cake/#more-797

Fried Miso Udon Noodle

Ingredients:

1 pack of Udon noodle(cooked)

10 shrimp (clean and deviened)

300-500 gm lean pork(sliced thin)

3-4 cloves garlic(minced)

1 tbsp miso paste

1 tsp dark soy sauce

1 tbsp sesame oil

4-5 leaves of Napa(cut small)

1 tsp white pepper

1 tbsp mirin

 

Method:

Heat wok with some oil at high heat. Add in garlic and pork first.

 

Wash udon noodle under running warm water to remove excess oil beside soften the udon noodle after sitting in cold fridge.

 

Add in udon noodle and all the seasoning (miso paste dark soy sauce,sesame oil,white pepper), stir and mix well.

 

Drizzle mirin and lastly add in napa and shrimp.

 

Ready to serve.

 

http://www.beachloverkitchen.com/2008/05/fried-miso-udon-noodle.html

 

 

Hot Pepper Prawns

 

 

What you need

Medium Prawns (shell removed and deveined) - 150 gm

Butter - 1-2 tbsp

Black pepper, freshly ground (coarse) - 2-3 tsp

Garlic - minced - 2 tsp

Thai bird chillies - finely sliced - 1 tsp (omit this if you can't take the heat)

Light soy sauce - 2 tsp

Dark soy sauce - 2 tsp

Oyster sauce - 1 tbsp

Chicken stock or water - 2 tbsp

How to make it

Heat a wok till it's medium hot. (Very hot will burn the butter, so be careful.)

Add the butter and wait till it starts foaming. Then add the garlic, pepper and chillies. Stir-fry for about 10-20 seconds.

Add the prawns and stir-fry for another 30 seconds.

Now add the light soy sauce, dark soy sauce, oyster sauce, and chicken stock. Turn up the heat to high and stir-fry for another 30 seconds. Let the sauces thicken but not burn.

Your prawns should be done. Check if the flesh is opaque. If in doubt, under-cook rather than overcook them.

Um, that's all there is to it. This is a 3-minute recipe. Enjoy it while it's hot.

http://shiokfood.com/notes/archives/000017.html

 

Vietnamese Spring Rolls

 

Yield: 2 persons

Ingredients:

4 rice paper
12 basil leaves
12 cooked prawns
30g rice vermicelli
20g carrot, peeled and cut into matchsticks
50g bean sprouts
Nuoc Mam Cham (Dipping Sauce):
1 garlic clove, peeled and finely chopped
1 small red chilli, deseeded and finely chopped
2 tbsp sugar
2 tbsp fish sauce
4 tbsp water
juice of 1 lime

Directions:

1. Fill a bowl with warm water. Dip a wrapper one at a time into the water for 1-2 seconds to soften. Lay the wrapper over a tea towel on a chopping board or a dinner plate. The wrapper should become pliable within seconds.

2. In a row across the centre, put 3 basil leaves, 3 prawns, some vermicelli, carrots and bean sprouts. Leaving about 4cm-5cm on each side. Fold the sides inward, then start to roll tightly and firmly from the end that is near to you into a cylinder, enclosing the filling completely. Repeat with the remaining ingredients.

3. For the dipping sauce, mix all the ingredients and stir well until the sugar dissolves. Serve spring rolls with dipping sauce.


http://www.mycookinghut.com/2008/07/29/vietnamese-spring-rolls/

Vietnamese Peanut Hoisin Dipping Sauce

• 1/2 cup water
• 4 Tbsp. creamy peanut butter, I used Jif reduced fat
• 4 Tbsp. Hoisin sauce
• 2 Tbsp. sugar

Put all in a blender and puree until smooth. Store any leftover in the refrigerator.

Chopped toasted peanuts for garnish

In a sauce bowl, add in the blended peanut hoisin sauce and garnish the top with some chopped toasted peanuts.

 

http://belachan2.blogspot.sg/2009/03/vietnamese-summer-rolls-and-best-peanut.html

Lemon and Chili Prawns Linguine

 

Serves 4

Ingredients:

Dried linguine, 400g

Olive oil, 5 – 6 tbsp

Garlic (chopped), 3

Red chilies (chopped), 2-3

Cherry tomatoes (quartered), 150g

Lemon zest, 2 tsp

Lemon juice, 125ml

King prawns (large), 16

Salt and pepper, to taste

Optional for garnishing:

Black olives (chopped), 5-6

Watercress, a handful

Method:
1. Remove the heads and shells from the prawns, leaving the tails on. Slice them down the back – without cutting right through, then open them out and remove the vein. Season the prawns with salt and pepper. Set aside.

2. Bring a large saucepan of water to the boil. Add the linguine and cook according to the instructions or until they are al dente. Rinse under water and then pat dry.

3. Cook the prawns until they turn pink/orange and slightly golden remove and keep warm.

4. Put oil in a big pan. Add garlic and cook until fragrant but not brown. Add chopped chilies and fry for 1 minute until fragrant.

5. Then, add the tomatoes and fry for a further minute. Add the lemon zest and lemon juice and season well. Cook for another 2 minutes.

5. Drain the linguine and add to the pan and toss together well. Divide between 4 warmed pasta bowls. Garnish with chopped dark olives and watercress.

http://www.mycookinghut.com/2009/06/03/summer-recipe-lemon-and-chili-prawns-linguine/

Prawn Noodles (福建虾面)

 

Ingredients:

2 Litre stock (made from pork or chicken bones)
Prawn shells & heads
2 cloves garlic + a small knob of ginger, smashed
200g spare ribs
about 50g rock sugar
salt & pepper
2 tbsp fish sauce

450g hokkien noodles (yellow mee), scalded
150g rice vermicelli (mehoon), soaked and scalded

Pounded ingredients:
4 tbsp chilli paste
10 shallots
6 cloves garlic

Garnishing:
400g prawns, cooked
1 bunch of kangkung, scalded
150g bean sprouts, scalded
3 hard-boiled eggs, halved



Method:

• To make prawn stock, saute chopped garlic and ginger with a little oil and then fry prawn shells and heads until fragrant. Add in about 1 Lit of water and boil for about 30 minutes.
• Combine the prawn stock and chicken/pork stock. Strain the soup.
• Fry pounded ingredients in about 5 tbsp cooking oil. Pour into the soup and add spare ribs and rock sugar. Let simmer over low heat for about 15 minutes or until spare ribs are tender. Add fish sauce, salt and pepper to taste.
• To serve: Pour hot soup over noodles and garnish with kangkung, beansprouts, cooked prawns, spare ribs and hard-boiled egg.

http://mintyskitchen.blogspot.sg/2011/02/prawn-noodles.html

 

 

 

 

Mango With BC Spot Prawns Spring Rolls

Like most people, most weekends I tend to enjoy having a light and simple brunch at home. It could be having some simple savory tarts, pizza, pasta, or just a couple of spring rolls with my kids. This past weekend, I made my version of Mango With BC Spot Prawns Spring Rolls for brunch. Both the mango and Spot prawns are in season now, so they are very fresh and well priced. I served the spring rolls with some Vietnamese chili lime sauce. Simply divine!

Mango With BC Spot Prawns Spring Rolls

Ingredients

40 Large BC Spot Prawns, cooked and deveined
2 Large Ripe Mango, peeled, pitted and julienned
1 Packet (100 G) Pea Shoots
1 Small Bunch Basil Leaves, picked
1 Small Bunch Fresh Mint Leaves, picked
1 Head Boston Lettuce, separate leaves
20 Sheets Rice Paper, about 6 inches in diameter

Vietnamese Chili Lime Sauce
5 Thai Bird’s Eye Chilies, chopped
2 Cloves Garlic, finely chopped
4 Tbsp White Sugar
2 Lime, juiced
3 Tbsp Fish Sauce
½ Cup of Warm Water

Method

Chili Lime Sauce: In a small bowl, combine warm water and sugar. Stir until the sugar dissolved. Then mix in the chilies, garlic, lime juice and fish sauce.

To make the spring rolls, soften a rice paper by dipping into a pan of water for a few seconds. Lay flat and pat dry with a damp cloth. The rice paper will soften in about 15 seconds.

Place 2 prawns in the middle of the prepared rice paper, follow by mango, pea shoots, mint leaves, basil and top with lettuce leaves.

Bring one end of the sheet and roll up over the filling and press gently to compact. Serve immediately with the chili lime sauce.

http://www.seasaltwithfood.com/2010/05/mango-with-bc-spot-prawns-spring-rolls.html

 

 

 

Vietnamese Peanut Hoisin Dipping Sauce

• 1/2 cup water
• 4 Tbsp. creamy peanut butter, I used Jif reduced fat
• 4 Tbsp. Hoisin sauce
• 2 Tbsp. sugar

Put all in a blender and puree until smooth. Store any leftover in the refrigerator.

Chopped toasted peanuts for garnish

In a sauce bowl, add in the blended peanut hoisin sauce and garnish the top with some chopped toasted peanuts.

 

http://belachan2.blogspot.sg/2009/03/vietnamese-summer-rolls-and-best-peanut.html