Prawns

Prawns are much liked among seafoods. Prawns are very healthy choice of food as they are extremely good source of protein, and very low in fat as well as calories. They also contain high level of vitamin that are essential for healthy skin, bones and teeth. Winter season calls us to get indulge in hot and spicy food. The presence of garam masala and spices in this recipe are perfect enough to grat

INGREDIENTS250 gm prawns-cleaned1 tsp salt1 tbsp lemon juicea plastic bag with 2 tbsp flour,¼ tsp salt and dash of black pepper2 tbsp flour¼ tsp salt or to taste1 eggpowdered bread crumbs to coatoil for deep fryingMETHOD Marinate the prawns in 1 tsp salt and a tbsp of lemon and leave for about 15 minutes and then wash.Wipe prawns dry and put them into the bag.Shake to coat prawns well with f

Sambal Udang [ Spicy Prawns ] INGREDIENTS : 1 lb med to large-sized prawns or shrimp, shelled or un-shelled 4 tbsp peanut or vegetable oil 1 large onion, sliced 2 ripe tomatoes, quartered 1 tbsp tamarind paste 1 cup water 1-2 tsp palm sugar or dark brown sugar salt 8 shallots 2 tsp belacan, also spelt belachan or blacan [dried shrimp paste] 4 cloves garlic 5 tbsp chili paste 4 candlenuts [

This is a waste on fresh prawns. But you can't serve prawns that are not fresh either. It's a dilemma. The best thing to do it to think of an alternative, which I'm going to try making this again using Bee-Hoon (rice vermicelli). So remember to come back to check. *wink*Meanwhile, have a look at this not so perfect (cos it's a waste on ingredient) dish. But don't you think it looks good? *thick-sk

Omelette is a very simple and fast to cook dish. The simplest is of course by frying the eggs by themselves with a pich of salt. Some would add milk and some sliced onions. Today, I am going to share with you a very delicious omelette dish that is cooked with some prawns, button mushrooms and some vegetables. I love this recipe very much. It's full and rich and fills the empty stomach in a second.

SULLA STRADA ..... PER CHIOGGIACi piace andare per sagre. Nell'ultimo mese ne abbiamo girate tante, ma la più suggestiva è stata la sagra del pesce che si è tenuta a Chioggia, a luglio. La sera prima, mentre passeggiavamo lungo una strada semideserta, Luca mi dice "Ti va se domani torniamo dalle parti di Venezia?". C'eravamo già stati due settimane prima, approfittando del fatto che Luca dovev

Prawn is my all time favorite and the kids' too. I like it in whichever way it is cooked. I can have it everyday if not for the cholesterol, because I love to suck on the head too! Would it be a waste to throw it away?Anyway, I had to stop myself from finishing the whole lot on my own. I didn't buy a lot of prawns as they were rather expensive due to their size. It will be either difficult to put

Buttered Prawns are as rich and flavourful as it sounds. A very popular Chinese dish you need a fast hand to complete this dish beautifully. For first handers, you might need a few practices before you can master the trickiest part, that is the stirring of the egg yolks. But hey, if the egg yolks do not turn as thinly as they should, it's still a great meal to sample! Try!Ingredients800 gm prawns,

Weight Watchers Chilled Cucumber and Yogurt Soup with Prawns recipeMakes 4 servingsIngredients12 large raw prawns, shells and heads removed2 1/2 cucumbers300 ml Greek natural yoghurt40 ml sour cream300 ml quality chicken stock (we use a canned Asian style)2 tablespoons olive oil3 drops Tabasco sauce2 tablespoons chopped fresh mintsea saltPreparation1. Peel and de-seed the cucumbers.2. Cut 2 cucumb

Weight Watchers Barbecued Prawns recipeMakes 4 servingsIngredients1 kg (about 2 1/4 lbs) large green prawns, peeled2 garlic cloves, minced4 drops Tabasco sauce2 tablespoons honey1/4 cup dry white wine1 tablespoon soy sauce1 tablespoon Grand MarnierPreparation1. In a bowl, mix together all the ingredients (except the prawns).2. Add the prawns, cover and marinate for about 3 hours in the refrigerato

The other day I was having lunch with my summer programme mates, and I was taking off the shell from the prawn using a fork and my teeth when this 2 Penn State University girls froze there and just observe me unshell the prawns. Ermm... can you guys also unshell the prawns without getting your fingers dirty? That's another lunch at Science canteen, with Elise and Wendy. No stripping (of prawns)

Two of my son's favourites are here, prawn and streaky bacon. I used some of the bacon for previous dish and the rest were used here.My son had this with his tomato sauce and I have it with my sweet and spicy sauce. And my daughter just ate the bacon. ^_^"To do this, you will only need large prawns and bacon. Smaller prawns are not advisable to be used here as they will end up being dry and hard.F

Ingredients: Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp, Salt-according to taste Oil and ghee accordingly Steps: Clean the prawns or lobsters, peel the shell and tak

Parmesan PrawnsServes: 2Fibre 1.3g, proetin 59g, fat 24gCalories/serving: 510 WWpoints per serving: 103oml/1ftoz olive oil 8og /30z finely chopped onion 2 cloves garlic, peeled and finely chopped 900g/2lb raw prawns, shelled and deveined 225g/8oz prepared tomato sauce or passata 1/4 teaspoon dried oregano, or 3/4 teaspoon fresh, finely chopped 1 tablespoon finely chopped basil alt and freshly grou

Prawns are a top priority in my weekly menu..I make it twice a week no matter what. The simple and valid reason being all three of us love it .Prawns are the most easiest to cook up except for the cleaning and the deveining involved.. Thankfully, the man who brings seafood home, cleans and deveins it for me. The only thing that I need to do is to give it a good rinse and it is all set for cooking!

My husband and kids like this dish but I will only cook this if I have the mood and the time. It's not difficult to make this but it's time consuming. I ended up having to think what else to do with the rest of the salt.If you don't mind the time spend, try this. It's nice.Ingredients:8 large Prawns1 tablespoon minced Garlic1 tablespoon extra minced Garlic1 Red Chilli, slicedCornflour for dustingOil for frying1 tablespoon Chinese Cooking Wine3/4 teaspoon Flavoured Salt (see instruction below)How to do it:Deep fry 1 tablespoon minced garlic till light brown.Drain excess oil on paper towel and set aside.Dust corn flour on prawns.Deep fry prawns till just cook.Drain and set aside.Heat a teaspoon if oil in a wok, stir fry remaining garlic and chilli till fragrant.Add in wine, salt and prawns.

.......Dear Prawn / Lobster lovers:For your information and please do share this with your loved ones / friends / colleagues.Please be alert of this food item... It may infect your lung.Do not eat these mini lobsters.These mini crustaceans are literally the garbage cleaners in the sewage treatment plants.The 'dirtier' the water, the fatter these mini lobsters become.Their lungs are full of worms and their flesh saturated with poisonous metals.Unscrupulous merchants somehow found a way to get these marketed to eateries. Do not order this dish. Pass this to those friends who may want to try these mini 'lobsters'. BUT RATHER,RECIPE OF FRESH LIVE PRAWNSTry these fresh live prawns instead. Cheap at $9.80 per kg. The quantity in the pic below is about $3.00. (See: so many prawns)Somehow d' prawn

You know, prawns with mayonnaise is always a very popular dish. Everyone doesn't seem to get bored with that dish. But I get bored cooking that dish too often. :PSo, for a change and something much much more simpler, I did this. It's like the cold dish we get at Chinese wedding dinner but then those were served with mayonnaise (again). Mine, I served it with sweet mustard.It's super simple. You just need to blanch your prawns then submerged them in previously boiled cooled water. Next, you remove all the shells and sliced them in halves. Arrange them on a plate, spread sweet mustard sparingly over it or you can serve the sauce separately and it's all done. Simple?For the sweet mustard sauce, I add an additional 1/2 tablespoon of honey to 1 1/2 tablespoon of sweet mustard to make it milder.

Prawns are an excellent source of protein and a great way to get iron, zinc and vitamin E.They have very little fat and virtually no saturated fat and are a good source of omega 3 fatty acids. These valuable fats lower triglyceride levels and have many other benefits for heart health!As Prawns have less fat theytherefore contain a lower level of omega 3s than some other seafood (like salmon), however they do contain a higher level of cholesterol. Problems arise in foods which combine high levels of saturated fat and cholesterol for example, fried bacon and eggs, or seafood battered or crumbed and then fried in saturated fat.Prawns have virtually no saturated fat, so as long as you have them grilled, barbecued, steamed or cooked with a 'good' unsaturated fat like olive oil, they should not

Serves 4 Ingredients 225 g ( 8 oz ) Basmati rice 30 ml ( 2 tablespoons ) olive oil 150 g ( 5 oz ) prawns, thawed if frozen 2 garlic cloves, peeled and crushed 100 g ( 4 oz ) frozen peas, thawed black pepper 2 large eggs soy sauce Wash the rice and boil in salted water, according to the instructions on the [...]

We love prawns and I must say this is one of the easiest and fastest prawn dish to make. The only important thing you need to have is fresh prawns.Oh! It's easy to eat too since it's "butterflied". *wink*Ingredients:12 medium to large Prawns, butterfly and devienedA pinch of SaltA dash of pepper1 tablespoon Chinese Cooking Wine1 tablespoon Olive Oil6 clove Garlic, minced2 fresh Chilli, choppedA drizzle of Sesame Seed Oil (optional)How to do it:Mix all ingredients except prawns and sesame seed oil together.Place prawns on a shallow dish.Put in the garlic and chili mixture in the slit of the prawns.Steam for 5 minutes or just cooked.Scoop the sauce from the steamed prawns and pour over the prawns.Drizzle some sesame seed oil sparingly and add some chopped spring onions if you like.Serve imme

Thai Food INGREDIENTS:snow peas 300 gramsprawns 200 gramschopped garlic 1 tbspsugar 1 tspfish sauce 2 tspoyster sauce 1 tbspchicken stock 1/4 cupvegetable oil 2 tbsp..Thai Food PREPARATION:..1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Wash the peas, trim off both ends and remove the strings along the edges.2. Fry the chopped garlic in oil until fragrant, add prawns and sauté until done. Then, add the peas and stir-fry until cooked through, but still crispy.3. Season to taste with fish sauce, oyster sauce and sugar Add chicken stock and stir well. Transfer to a serving dish and serve.

Thai Food INGREDIENTS:snow peas 300 gramsprawns 200 gramschopped garlic 1 tbspsugar 1 tspfish sauce 2 tspoyster sauce 1 tbspchicken stock 1/4 cupvegetable oil 2 tbsp..Thai Food PREPARATION:..1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Wash the peas, trim off both ends and remove the strings along the edges.2. Fry the chopped garlic in oil until fragrant, add prawns and sauté until done. Then, add the peas and stir-fry until cooked through, but still crispy.3. Season to taste with fish sauce, oyster sauce and sugar Add chicken stock and stir well. Transfer to a serving dish and serve.

Thai Food INGREDIENTS:steamed rice 2 cupslarge prawns 12chopped garlic 1/4 cupground coriander roots 1 tbspground white pepper 1 tsplight soy sauce 1 tbspvegetable oil 2 cup**flower-shaped carrot and sweet basil sprigs for garnishing..Thai Food PREPARATION:..1. Wash, peel and devein the prawns. Discard the heads; leave the tail fins attached.2. Fry the garlic in oil over low heat until golden and fragrant. Drain the garlic.3. Take out most of the oil. Leave about 2 tablespoons in the skillet Fry the ground coriander roots until fragrant. Add the prawns and fry until they are cooked. Season with soy sauce and pepper Add the fried garlic and mix together.4. Press the steamed rice into a mold. Turn over on a serving plate. Put the garlic prawns alongside the rice. Garnish with flower-shaped

Thai Food INGREDIENTS:steamed rice 2 cupslarge prawns 12chopped garlic 1/4 cupground coriander roots 1 tbspground white pepper 1 tsplight soy sauce 1 tbspvegetable oil 2 cup**flower-shaped carrot and sweet basil sprigs for garnishing..Thai Food PREPARATION:..1. Wash, peel and devein the prawns. Discard the heads; leave the tail fins attached.2. Fry the garlic in oil over low heat until golden and fragrant. Drain the garlic.3. Take out most of the oil. Leave about 2 tablespoons in the skillet Fry the ground coriander roots until fragrant. Add the prawns and fry until they are cooked. Season with soy sauce and pepper Add the fried garlic and mix together.4. Press the steamed rice into a mold. Turn over on a serving plate. Put the garlic prawns alongside the rice. Garnish with flower-shaped

I think being a picker eater might be inheritance because I remembered my father bought many bottles of Bovril and it was like I only ate plain porridge with Bovril - two bowls of it each time. Hmm ... or was it because my mother doesn't cook? Maybe it was both.My father once told me, he was glad he found Bovril as my appetite increased after adding Bovril in my meals. During that time Bovril contains beef and my father found it nutritious enough of a young kid *me!* who hardly eats. Well, at least it's better than eating plain porridge. He was the person who suggested using it when I told him about the feeding problem with my son when he was a toddler.The Bovril in Singapore doesn't contains beef now due to the Mad-Cow disease many year ago. I know the ones in UK is back with its original

Since discovering the wealth of recipes to be found on the web, especially those published on many of the food blogs I now regularly read, I find that I hardly ever feel to the need to seek out a recipe book. That said, I do like to occasionally flick through one of my few recipe books at the weekend to get ideas for meals. This Christmas, I received another two books, both with good flick-through properties and today, I decided to give one of the recipes I found a try.My sister got me The Indian Kitchen by Monisha Bharadwaj, a really interesting book, with more emphasis on the ingredients, rather than the recipes themselves. Definitely a nice format for a book of this kind, and with lots of nice photos and illustrations too. There’s more than one ingredient mentioned that I’d never

I'm back from my short trip and have not quite finished with the laundry from the trip and not to mentioned the daily chores I still have to deal with *faint*. I wasn't in the mood to think of new dishes but it's good too as I still have quite a number of dishes I have not write out and I think I might need to cook the same dishes again to remember how it was done.This current dish was cooked quite some time ago. I had meant to use the prawns for a salad dish but decided that I wanted to have something hot instead. You may noticed that I had just did an asparagus dish recently. Well, asparagus is not always available in the wet market at my place and sometimes it's just too expensive to buy too. Since it was cheaper than usual, I bought a bunch ... again. How I wish it was so cheap, I could buy a big bunch back to make Cream of Asparagus. I just love it!Anyway, here's another way to cook asparagus ...Ingredients:12 medium Prawns, shelled retaining tail and deveined6 stalk Asparagu

I love Chilli Crabs but unfortunately or fortunately, I haven't got over the phobia of killing and preparing crabs. Hence, I use other ingredients in replacement of crabs. Just like this previous dish here.The other day I had cravings for chilli crabs (again). I got the prawns meant for another dish to make Chilli Prawns instead, using the same ingredients and same way I did 0the previous dish but using prawns of course.I didn't want to have rice. So I grab a bunch of soba and cooked it. Add the prepared chilli prawns to it and voila! Hmmm ... Italian dish with Japanese and Singaporean flavours! Very fusion!I wished I had used Penne instead of Soba. Why? So I can eat quietly but still be able to grab more sauce in every bite. I was slurping so loudly with my plate of soba I think the Japanese would be happy. * Chilli Prawns *http://feeds.feedburner.com/wokkingmum

Prep and cook time: Up to 30 minsServes: 4Ingredients20 large, headless tiger prawns4 skewers1 thumb-sized piece fresh ginger, grated20g pack fresh coriander, chopped1 red chilli, deseeded and chopped4 tablespoons fresh limejuice3 tablespoons olive oil1 tablespoon sesame oil1 tablespoon soy sauceGood pinch of brown sugar1/2 clove garlic, peeled and crushed1 ripe and ready-to-eat mango2 handfuls ready-to-eat bean sprouts3 small cucumbers, chopped1 handful fresh coriander1 red pepper, deseeded and cut into thin strips1 bunch spring onions, choppedSea saltSmall handful sesame seedsBianconi extra virgin olive oil, to drizzleMethodSlide 5 peeled prawns onto each skewer.For the marinade, mix together the ingredients and drizzle half over the prawns.For the salad, peel the mango and cut flesh into thin strips. Mix with the other halfof the marinade, bean sprouts, cucumber, coriander, pepper, spring onions andsea salt. Heat a large frying pan and dry-fry the sesame seeds until golden.Remove an

This is a simple and healthy dish to make. The sauce is a mix of water and vegetables which makes it taste completely different from all the coconut milk curries. Ingredient 1 cup (4 oz) prawns - washed peeled and deveined 2 cups (16 fl oz) chicken stock or water 1 cup (31/2 oz) pumpkin- cut into bite pieces 6 baby corn - each cut into 3 1/2 cup (2 oz) straw mushrooms - cut in 1/2 2 courgettes Paste 2 tablespoons coriander root - chopped 3 tablespoons shallots- chopped 3 tablespoons garlic - chopped 1 big, red chilli - chopped 1/2 oz young green peppercorns 3 tablespoons ground driedshrimps 1 tablespoon white peppercorn 1 cup (3 fl oz) water PreparationPut all the ingredients for the paste into a blender and blend until smooth. Once it is smooth put the paste into a pan along with the chicken stock and bring to the boil. Add the pumpkin and babycorn and cook for 2 minute. Then add the mushrooms and courgettes and cook for a further 2 minutes.Add the lemon basil and fish

INGREDIENTS :1 pound prawns15 prik ki nu1 tablespoon chopped garlic10 peeled cloves of garlic1 teaspoon palm sugar1 teaspoon chopped cilantro root2 tablespoons nam pla1 ½ tablespoon lime juice4 to 5 sprigs of mintshredded cabbageDIRECTIONS :To prepare the prawns, shell, vein, remove the head, but leave the tail attached.Chop the chiles finely and mix with the cilantro root and chopped garlic. Add the nam pla, sugar, and lime juice so that a sour taste predominates.Place a bed of shredded cabbage on a serving plate, and arrange the prawns on the cabbage. Place the peeled garlic cloves next to the prawns. Just before serving, pour the sauce over the prawns and sprinkle with mint leaves.

My family prefers Chinese food to any other food and it's never easy trying to get to try other food. And because of this, I'm not very good with dishes other than home-cooked Chinese food.My poor husband is always forced to try my non Chinese dishes. I usually do them in small portion in case he is not used to the taste. Then I would have to finish them all by myself.Happened to this dish. Haha ... he only took the prawns without the salsa because he didn't like bell peppers. I love it. So in the end, I diced the prawns and added them to the Salsa. It's easier for me as the Salsa was more than the prawns now. Ingredients for Salsa:1 Red Bell Pepper1 Yellow Bell Peppers1 tablespoon chopped Coriander1 tablespoon chopped Mint Leaves1 tablespoon Olive Oil or Sesame Seed OilA dash of PepperA pinch of SaltHow to do the Salsa:Grill bell peppers on all sides till they are charred.Put them into a plastic bag and let stand about 20 minutes to loosen the skins. Remove from the plastic bag an

Most of my friends through my twenties were big rum & coke drinkers. And great thing about having a solid 'pettad' as a friend is that whenever you go out, there are always great appetizers on the table. One of the more popular watering holes in Pune back in the early 90's was Pinnacle in Chandani Chowk. If one can remember that far back, Chandani Chowk was a place people went to get out of the city, stand at the pinnacle, enjoy some fresh air and a great view of the city from the top of the hill. At that point, Pinnacle was still trying to attract customers with low prices and a sit-as-long-as-you-want policy for drinkers. As a result, the average young drinker on a shoestring budget could manage to go beyond the masala peanuts for drinking snacks. Some drinking snacks like Chicken Manchurian Dry, Fish Koliwada and Masala Papad continue to be the favourites. My favourite was the Tawa Prawns. Fresh jumbo prawns spiced and stir-fried to perfection. Today, the city of Pune has grown i

When you see me posting a recipe on prawns, you should guess I managed to get fresh live prawns. Yes, I did get live prawns, Tiger Prawns some more! I love it so did the kids. Not because they like to eat prawns. Because they like to play with it. They like to see how they jump over of the little basin I hold them it and when they hold on to the their 'moustache', to see how their legs move. So torturing!Live prawns is best to be eaten steamed. They taste great without any seasonings - just steam with the prawns alone and nothing else. That, we call 白绰虾. The prawns taste sweet! This time round I'm going to steam it with Angelica Sinensis aka 当归. This Chinese herb is also know as the female ginseng and is very good in treating mild anemia. So, for the ladies, each month after 'the period' of the month, cook something with 当归. Well, that's what my aunt always say. My little girl is already loving this herb. She loves the soup! Smart girl! 实货!Ingredients:12 medium

When you see me posting a recipe on prawns, you should guess I managed to get fresh live prawns. Yes, I did get live prawns, Tiger Prawns some more! I love it so did the kids. Not because they like to eat prawns, but because they like to play with it. They like to see how they jump out the little basin I hold them in and when they hold on to the their 'moustache', to see how their legs move. So torturing!Live prawns is best to be eaten steamed. They taste great without any seasonings - just steam with the prawns alone and nothing else. That, we call 白绰虾. The prawns taste sweet! This time round I'm going to steam it with Angelica Sinensis aka 当归. This Chinese herb is also know as the female Ginseng aka 人参 and is very good in treating mild anemia. So, for the ladies, after 'the period' of each month, cook something with 当归. Good for you! *wink* Well, that's what my aunt always say. My little girl is already loving this herb. She loves the soup! Smart girl! 实货!

INGREDIENTS :- Chicken stock 2 cups.- Fresh mushrooms, quartered 5 oz.- Fish sauce 4 - 5 tbsp.- Fresh prawns, peeled 8 oz.- Kaffir lime leaves 2 leaves- Bird's eye chili peppers 4 whole- Fresh coriander leaves 4 sprigs- Fresh lemon grass, sliced thin 3 tbsp.- Fresh lime juice 5 - 7 tbsp. 1. In a pot, bring to the boil the chicken stock, kaffir lime leaves and lemon grass. 2. Allow the stock with the herbs to boil for one minute to allow the herbs to impart their scent to the stock. Add fresh mushrooms and boil until done (one minute). 3. While the liquid is still boiling add the prawns and season with fish sauce and lime juice. Garnish with bird's eye chili peppers and coriander leaves, serve immediately. Do not over cook the prawns, once the prawns turn white, turn off the heat. Tips Both lemon grass and kaffir lime leaves are available in Asian grocery stores the world over. They are usually dried then exported so rehydrate them before using. Tom yum kung is a well known dish. I

You know I love seafood. But seafood only taste good if they are fresh. It's impossible to get live fish here where I stay so I try my best to get fresh ones but for prawns, I always get live prawns. They taste the best. The other day, the supermarket near my place was having a promotion for live tiger prawns, yah, they were still swimming in the tub when I bought they. These poor prawns were 'tortured' before they were eaten. My kids will 'playing' with them and they had so much fun. Poor prawns! I almost didn't want to eat them. Anyway, since this is such a hot favourite among my friends who viewed my food gallery, I'm jumping queue to post this recipe first. Hope it's worth the wait gals and do try this during the weekends. *wink*Ingredients:10 (or more) Medium Prawns, shells removed, back slit and devien.2 egg yolks2 tablespoon CornflourA pinch of saltOil for fryingSauce:1 tablespoon Chilli Sauce3 tablespoon Mayonnaise (I use Japanese Mayo)1/2 tablespoon Fresh Milk1/2 teasp

You know I love seafood. But seafood only taste good if they are fresh. It's impossible to get live fish here where I stay so I try my best to get fresh ones but for prawns, I always get live prawns. They taste the best. The other day, the supermarket near my place was having a promotion for live tiger prawns, yah, they were still swimming in the tub when I bought they. These poor prawns were 'tortured' before they were eaten. My kids will 'playing' with them and they had so much fun. Poor prawns! I almost didn't want to eat them. Anyway, since this is such a hot favourite among my friends who viewed my food gallery, I'm jumping queue to post this recipe first. Hope it's worth the wait gals and do try this during the weekends. *wink*Ingredients:10 (or more) Medium Prawns, shells removed, back slit and devien.2 egg yolks2 tablespoon CornflourA pinch of saltOil for fryingSauce:1 tablespoon Chilli Sauce3 tablespoon Mayonnaise (I use Japanese Mayo)1/2 tablespoon Fresh Milk1/2 teasp

I love prawns and cheese and the both together! I experimented with the for a few times already and each time, it tasted yummy!My first try was with spring roll skin. It was crunchy! But I have to use larger prawns otherwise each bite was more spring roll skin than prawn. Lucky, I had cheese so the cheese stay for my 2nd try. This time with Rice Paper. It's better but I have to be careful when frying them because the skin breaks easily and I had a few that had the cheese oozing out while they were still bathing in hot oil. The sucessful one were delicious because the skin was very thin and very crunchy!This time I made using Beancurd Skin. Hmm ... look at the results! Be careful when you bite this! Don't let the oozing cheese burn your tongue!Ingredients:Medium to Large Prawns, shells removed leaving the tails onBeancurd Skin, rinsed with water briefly and water squeezed outCheeseCornflourOil for fryingHow to do it:Put a skewer through the prawns so they are all straighten.Blanch til

I am fond of ladies fingers (the edible one, that is) but I don’t cook them that often as it is not easy to find good quality ladies fingers (also known as okra) in the market. I prefer those which are tender and of not-too-dark-green in colour, usually not more that 8cm long. The longer and darker coloured ones tend to be older and more fibrous (which would be more suitable for curries and assam dishes). Anyway, my usual style of cooking ladies fingers are with sambal belacan (chilli based paste) but when I have to feed this to my daughter, I will cook it minus the chilli. This recipe will be more suitable. As always, the key to cooking this dish successfully is to have a really hot wok with matching heat source so that the ladies fingers can be cooked in minimal time. The longer you cook them, the more juice (some call it slime as it’s slimy) will ooze out and the ladies fingers will start sticking to each other. (more…) Share This

Before I decided to put up this recipe, I have no idea that this gourd that I’ve been eating the past 30 years or so is called Ridge Gourd. I’ve always known it as “kak kue” in Hokkien (meaning pointed or corner gourd). So, I had to do some googling and finally saw the picture of the familiar gourd - the ridge gourd. Simcooks has a picture of it and a different recipe for this gourd. Whilst the size of this gourd may seem intimidating (it can measure up to 50cm long!), there is not much of it left by the time you finish cooking. You see, it is pretty much like a sponge and hence, it is also known to be your bathroom loofah in dried form (minus the skin, of course). To serve a plate of ridge gourd, you will need at least 2 pieces of ridge gourd measuring at least 30 cm in length each. Slice off the skin using a peeler and cut them into chunks much like potato wedges. Don’t worry if after preparation you have a big heap of ridge gourd chunks because it wil

Did you know prawns are an excellent source of ……….. You probably would know the answer if you love reading the trashy gossip magazines near the check out counter while waiting in line like me! I remember reading about it a few years ago, a famous celebrity called Victoria Beckham, who ate them obsessively like a mad woman possessed by a demon. Maybe not in those exact words, but anyways … She was onto a good thing, cause prawns are an excellent source of protein and they also contain iron, zinc and vitamin E. 250 g prawns (shelled, deveined) 2 tbsp corn flour 1 tsp salt 1 tsp black pepper 1 tsp five spice powder 1 tbsp oil 2 tsp garlic (crushed) 1 tbsp flat leaf parsley (roughly chopped) 2 shallots (finely sliced) Mix together prawns, flour, salt, pepper and five spice. Fully coat prawns, shake off excess powder. Heat oil in fry pan on medium heat, add prawns, cook 2 minutes on each side, or until prawns turn pink, toss through garlic, parsley and shallot

Did you know prawns are an excellent source of ……….. You probably would know the answer if you love reading the trashy gossip magazines near the check out counter while waiting in line like me! I remember reading about it a few years ago, a famous celebrity called Victoria Beckham, who ate them obsessively like [...]

I couldn't resist buying the really fresh Basil I saw in the market and bought home a bunch. They were selling live prawns too so I bought 250g of them. I went back and dug my fridge for other ingredients to make this salad. I find it's quite nice. I asked my guinea pig husband to try it and he went silent. It turned out he was just silently enjoying it. *snigger*Ingredients:1 serving only 2 - 3 Lettuce Leaves, shredded 1/2 Green Mango, shredded 1 sprig Coriander aka Cilantro, chopped in sections 25 Basil Leaves 2 shallot, sliced thinly 6 Prawns 1/2 cup chopped Peanuts and Sesame Seed Dressing: Juice of 4 Limes 1 tablespoon Fish Sauce 1 tablespoon Fine Sugar 1/2 tablespoon Sesame Seed Oil How to do it: Mix ingredients for dressing till sugar melts and set aside.Blanch prawns till 90% cooked but 100% cooked if not using live prawns.Shell the prawns and sliced it into half.Set aside.In a bowl, put in the lettuce, basil, coriander, shallot, mango and prawns.Pour in the dressing and scat

Prawn Heads and other scrapsLeftover prawn headsHere is a very different perspective on this well-known seafood! This is a close-up photo of the scraps left over after a meal of prawns. The prawns' heads and tails are all that is left.The large black eye is the most outstanding part of the prawn heads shown here, especially the center one. The natural body curves are also a feature of this photo, and the detailed look at this common but little-examined creature provides plenty of interesting items for examination.This is yet another example of what amazing photographic subjects can be found just by looking around us. So much of what we see is a wide-angle view of the world - sometimes we can discover many more insights when we just stop and look under our noses!This photo was taken with the Kodak C330 camera.Related Posts:Bee landing on lavender flowerHairy Processionary CaterpillarKangaroo caught mid-air during jumpNote: Remember to rate this picture (see below)!Other blogs: The Big

I love prawns but I seldom buy prawns because of 3 main reasons. 1st, I prefer tiger prawns and I can hardly get those in our market here. 2nd, the prawns, whether or not they are tiger prawns, are not very fresh. Lastly, it's expensive to buy fresh/live tiger prawns. So dumb! Just excuses not to buy Grass Prawns. LOLAnyway, I did find tiger prawns in the supermarket near our place. It's not kicking but it will do. I'm not steaming them anyway.Ingredients:15 medium Prawns, devien1 cup of peas, steameda pinch of salt and pepper1 tablespoon Chinese Cooking Wine1 tablespoon CornflourOil for fryingTomato Sauce:4 tablespoon Tomato Sauce1 tablespoon Sugar1/2 teaspoon Salt1 tablespoon Apple Cider or White Vinegar2 tablespoon Broth or WaterCornflour mixture (thickener)How to do it:Mix all ingredients except peas together.Deep fry prawns till golden brown.Set aside.In a wok, pour ingredients for sauce.Mix well and bring to a boil.Add peas.Thicken the sauce with cornflour mixture till desire

Actually, this is not one of my favourite dishes because I am not too partial over turnips. But it is quite frequently cooked by mum and I remembered I used to have Stir-Fried Turnip with Carrot and Dried Prawns often for lunch (with plain porridge) during school days. It is, however, a very simple recipe to cook and relatively cheap as well. You probably won’t need a whole turnip unless you are cooking for a few people in one go. The dish tastes a blend of sweetish and salty with a hint of dried prawns which can be fragrant to some but offensive to those who are unaccustomed to this ingredient. You can actually use dried cuttlefish strips in replacement of or in addition to the dried prawns. (more…) Share This

Actually, this is not one of my favourite dishes because I am not too partial over turnips. But it is quite frequently cooked by mum and I remembered I used to have Stir-Fried Turnip with Carrot and Dried Prawns often for lunch (with plain porridge) during school days. It is, however, a very simple recipe to cook and relatively cheap as well. You probably won’t need a whole turnip unless you are cooking for a few people in one go. The dish tastes a blend of sweetish and salty with a hint of dried prawns which can be fragrant to some but offensive to those who are unaccustomed to this ingredient. You can actually use dried cuttlefish strips in replacement of or in addition to the dried prawns. (more…) Share This

This dish is intense Thai food! We eat raw shelled shrimp by spooning on a mixture of chillies, garlic, mint and spring onions, a little fish sauce and lemon juice is sprinkled on, and the shrimp is eaten in one go (minus the tail which you bite off). Fish sauce has a strong taste, so does chilli, so does lemon juice, so does garlic, so does mint, and so does celery. Imagine all these strong tastes in one mouthful of fish, you can see why I call it intense food. It's like a Thai version of Sushimi, but we eat it with chillies instead of wasabi. Ingredients for 2 People ( Meduim Hot )8 Medium Sized Raw Prawns / Langostines6 Bird Chillies4 Garlic Cloves2 Tablespoons Fish Sauce2 Tablespoons Lemon Juice Garnishes1 Tablespoon Sliced CeleryA Few Mint Leaves2 Slices of Lemon2 Garlic Cloves Sliced Thinly. Preparation1. Clean and shell the prawns, cut them down the middle and flatten them.2. Drizzle fish sauce over the prawns and keep in the fridge for 5 minutes to chill them.3. Chop the c

Some say Sweet & Sour Prawns are delicious but some say it does a disservice to the prawns. Fresh prawns (especially those caught from the sea compared to prawns reared in freshwater) is delicious cooked by steaming them with julienned ginger and a dash of chinese cooking wine so that you can taste the [...]

I've been really busy the past couple of days so I will post something worth reading (or so I hope) in the next little while. I have some good stuff on the way. You just wait. In the meantime, I had a request from a family member about more food pics. Well, here you go:The steak and prawns were purchased at Costco and cooked by yours truly. I don't think I am at the level of Mike Weaver quite yet, I'm just a Yan Can Cook wannabe, minus the deep accent and the evil guy eye brows. Hey, if "Yan can cook, so can you!"

I have totally forgotten about this dish I wokked this last week. We love it though I feel it's a waste to wok fresh prawns this way. Yeah, they was still swimming when I bought they home.Ingredients:12 medium-large tiger prawns1 tablespoon oil2 tablespoon dark soy sauce1 tablespoon sugarHow to do it:Heat oil in wok. Saute prawns till they turn red on both sides.Add in the dark soy sauce and sugar.Cook till the prawns are done. The liquid in the wok should be now left slightly less then half and thicken too.Dish and serve with rice.Note:You can saute minced garlic first before adding the prawns. I didn't because the prawns I used it really fresh. Add in some cut chilli padi if you want it spicy.

  I am quite fond of celeries. This vegetable is highly fibrous and good for health. When made into celery juice, it does reduce the bad cholesterol of some patients. But I don’t really like celery juice because it tastes rather funny. Saltish, I would say. Most of the time, I would just stir fry the [...]

  I like Hong Kong Kai Lan (chinese kale). This vegetable is tender and crunchy to the bite and is not as “fibrous” as the usual Kai Lan. I do wonder whether these Hong Kong Kai Lan are genetically modified to its current size since it looks like a baby kai lan. Even the Hong Kong [...]

I like asparagus very much and it’s a really healthy vegetable (if you can stand the smell). In chinese cooking, I think asparagus and prawns are like a match made in heaven. Some cooked them in belacan but I prefer mine simple with garlic. Less oily, I guess. These asparagus I bought from the [...]

I especially like this dish because it's very pleasing to the eye. It's really nice to serve when you have guests coming over for dinner. I bet they will like it too!Ingredients: 12 prawns, shelled and deveined 10 stalks asparagus, cut into sections4 Baby corn, cut into sections 1/3 carrot, sliced 1 tablespoon garlic, minced 1 tablespoon onion, minced 3 slices gingerSeasoning: 1 tablespoon oyster sauce ½ teaspoon sugar 1 teaspoon Chinese wine Cornflour mixture (2 tablespoon each of cornflour & water) How to do it: Wash the prawns and set aside. Boil a pot of water. In it, add 1 teaspoon of salt and oil. When it's boiling, add in the asparagus, baby corn and carrot to blanch it for 5 mins. In a wok or fry pan, add in 1 teaspoon oil and stir-fry garlic, onion and ginger till fragrant. Add in the prawns. When the prawns are about 70% cooked, add in the vegetables and the seasoning, except the cornflour mixture. Stir-fry well. Slowly add in the cornflour mixture will stirring. Serve

This dish is one of my favorites. Though I can't say the same for my family. They are hard to please.Ingridents:Dried Shitake Mushroom (some say Chinese Mushroom), soak to soften and stalk removed100g minced pork50g minced prawns (about 100g prawns)Cornflour½ teaspoon Oyster SauceA pinch of saltHow to do it:Mix minced pork and minced prawns together with a pinch of salt.Dap some corn flour on the mushroom so as to "stick' the meat to the mushroom.Scoop some meat and put it on the mushroom.Place the mushroom in a deep dish and steam it for 15 mins or cooked thoroughly.Remove and place it on a plate. Retain the sauce.In a pot, bring sauce and oyster sauce to a boil.Stir in some corn flour mixture to thicken the sauce.Pour the sauce over and serve.Note:Use peas, corn or carrots to decorate it

Today I shall feature another of my mother's speciality which is the Asam Prawns. She usually cook this dish to accompany her Nasi Lemak. Everytime I think of her cooking brings back happy thoughts of relative gatherings and catching up with one another when I was much younger.Now with my life at what I would consider the half way mark, I ponder upon those good old days when the world was not as complicated and daily lives is simpler. So much has happened for me in these past 10 years and it can be quite daunting just to reflect on it all but as I prepare this dish, it reminds me of how lucky I am to be surrounded by people I cherish and love so dearly. In a way this is what cooking means to me... nourishing and making people happy.Ingredients 600g Medium or Big Prawns, shelledGround Ingredients 2 1/2 tbsp Chilli Paste3 ShallotsShallots1 tsp Belacan Granules4 CandlenutsSeasoningJuice from 2 Large LimesLarge Limes1 tbsp Sugar1/2 tsp Salt1 tsp Anchovy Stock Granules4 tbsp OilDirections1

I like both asparagus and prawns. I think they are a great combination! My son likes garlic (weird right?) So I'm wokking this with lot of garlic! Love the aroma of garlic!Ingredients:20 stalks of asparagus, skinned at the stems and cut into sections15 medium prawns, shelled and deveined (more prawns if you like)1 tablespoon minced garlic1 teaspoon oyster sauce1 teaspoon saltOilHow to do it:In a pot, boil water, add salt and 1 tablespoon of cooking oil.Blanch asparagus.Set aside.In a wok, sauté garlic till fragrant.Add in the prawns and stir fry till cooked.Add oyster sauce for tasting.Dish and place with asparagus.Serve.Note:I did not add seasonings for asparagus as salt was added when I blanched them.