Stir-fried Prawns With Green Peas

Stir-fried Prawns With Green Peas

Ingredients

120g medium size prawns, peeled
2 eggs
200g frozen green snow peas
1tbsp spring onion finely chopped
salt, to taste

Marinade

1/8 tsp salt
1/2 tsp Chinese wine
1/4 tsp corn flour
pepper, to taste

Method

1 Rinse prawns and mixed with marinade, set aside
2 Soaked frozen green peas  with boiling water for 3 minutes. Rinse with cold water, drained and sprinkle a  pinch of salt.
3 Beat eggs and season with salt, set aside.
4 Add prawns (1) in pre-heat oil and cook in high heat then add in green peas (2) and continue to stir for another minute.
  Move prawns and green peas to a side and add some oil into frying pan.
5 Pour seasoned eggs (3) into frying pan and quickly stir-fry everything evenly.
  Add spring onion when egg is half cooked. Dish up and don't overcooked egg.

Thai Prawn Curry

Thai Prawn Curry

Ingredients

500g prawns
2 stalks lemon grass (flatten)
2 calamansi leaves
150ml thick coconut milk
1 large red onion, cut in wedges
2 tomatoes cut into 8 pieces
2 tbsp lime juice

Ground spices
10 dried chilies –soak to soften
5 red chilies
3 bird's eye chilies
5 pcs shallots
4 pcs garlic
1 pc coriander root

6 oz package fresh mushrooms
2 slices galangal
1 tsp toasted shrimp paste

Seasoning 

 adequate salt
adequate sugar
1/4 tsp black pepper
1 tsp anchovies powder / anchovies stock cube

Garnishing
Chopped coriander leaves and chili curls

Method

1    Heat oil, saute ground spices until fragrant.       
2    Add in lemon grass, tomatoes, and calamansi leaves and saute for about 30 seconds       
3    Add in coconut milk and lime juice, stir and bring to a boil. Simmer gently the gravy. In between add in the seasoning, mushrooms and prawns. Cook for further 4 minutes.        
4    Finally add in red onions, and cook for another 2 minutes. Add in the basil and serve over rice.        
      Dish onto serving plate and garnish the dish. Serve hot with rice.       

Butter Prawn

Butter Prawn



Ingredients
500 g medium-sized prawns, trimmed, slit back
4 egg yolks
1 tbsp evaporated milk
5 tbsp butter or margarine
Some curry leaves
1/2 tbsp chopped small chili (optional)

 Seasoning
1/2 tsp salt
1/2 tsp sugar
Dash of chicken stock granules

Method

1. Heat up oil for deep frying, put in prawns and deep-fry until  cooked. 
    Dish and drain.

2. Combine egg yolks, evaporated milk and mix well.

3. Heat up wok, melt butter with low heat. Slowly pour in mixture (2), 
    keep stirring until the mixture form into  very fine shreds. Add in curry leaves, 
    small chili, 

seasoning and mix well.

4. Put in prawns and mix well. dish up and drain off the excess oil.