Stuffed Prawns in Crispy Wonton Skin by Rita Choo‎

Ingredients

15 wonton wrappers (thinly shredded [please see image 1], use more if necessary)
12 large prawns (de-shelled leaving tails intact and rinsed)
100g raw prawn meat (finely chopped)
1 medium onion (finely chopped)
1 egg (scoop 1 tbsp* egg white for prawn mixture and beat the remaining egg in a bowl)
1/2 cup cornflour
salt & pepper to taste
oil for deep frying

Method

1. Make a slit along the inside of the prawns (ingredient no. 2 [please see image 2]).
2. Combine prawn meat (ingredient no. 3) & onion with salt & pepper to taste in a bowl. Add 1 tbsp* egg white, 3 tsp cornflour and mix well.
3. Using a fork, spread as much as possible of the prawn mixture in the slit of each prawn.
4. Coat each prawn with the remaining cornflour (see image 3).
5. Lightly dip each prawn in beaten egg and sprinkle with wonton wrapper shreds (rotate the prawn so that the wonton wrapper shreds wrap around the prawn (see image 4).
6. Heat oil for deep frying. Add prawns in batches and fry until golden brown. Drain on paper towels and serve immediately.

Notes

1. If there's remaining prawn mixture, spoon about 1/2 tsp of prawn mixture and wrap with the wonton wrapper then deep fry.
2. Prawns in Crispy Wonton Skin without the stuffing is yummy too!

Recipe adapted from Family Circle (Cookbook) ~ Yum Cha & Asian treats

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/883010698434674/

Read More

Battered Prawns by Tan Poh Lian‎

1kg prawns

Mix the following for the batter...
250g flour
1 tablespoon Planta margarine
2 teaspoon salt
1 egg
Water

Deep fry using knife brand oil

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/882443898491354/

Read More

Mayonnaise Prawns by Jeannie Lee

300gm large prawns
salt n pepper to marinate
1 egg white
Potato starch

4 tbsp mayonnaise
1tbsp Lemon juice
1/2 tbsp condensed milk
(Combine and mix well. Chill in the fridge)

Wash and shell prawns.
Cut along the back and devein. Remove the "vein". Try to pull out in one piece so you don't end up with a lot of vein pieces.
Lightly season salt n pepper on prawns.
Heat up a pan with oil.
Mix seasoned prawns with egg white and roll with potato starch flour.
Slowly put coated prawns into hot oil and fry till golden colour.
Drain the oil from the prawns on a kitchen towel/tissue.
Drizzle the mayonnaise sauce on top and serve immediately.
Enjoy!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/879190392150038/

Read More

Stir-fried Prawns with Tomato by Lily Tan

(serves 4)

Ingredients
- 16 big prawns (deveined, trim-off legs and antennae, do not remove head and shell)
- 2 tomatoes
- 1 onion (cut into wedges)
- 3 slices of ginger (mashed)
- Spring Onions or Parsley (for garnishing)
- Tomato Sauce (3-4 tbsp)
- Sweet Chilli Sauce eg. Maggi, Lingham's, SINSIN (1 tbsp)
- Chinese Cooking Wine, Salt, Sugar

Steps
1. To remove tomato skin, bring a pot of water to rolling boil and drop tomatoes in gently. Let it boil for about 20secs or when skin begins to peel {do not over-boil, remove as soon as there is a slight peel}. Remove tomatoes; leave it to cool off slightly (or drop in ice water) before peeling off the skin. Then cut them into cubes (approx. 1.5cm) and set aside.

2. Heat wok with oil, when hot, put in ginger and onions and stir-fry for 1 min. Turn to high fire, put in tomatoes and then the prawns {do drain well before cooking}. Keep stirring till prawns turned red.

3. {To be done swiftly, else prawns get overcooked} Add tomato sauce and chilli sauce (may add more if preferred) and season with salt and sugar to taste. Lastly, enhance flavour with a dash of Chinese cooking wine. Garnish and ready to serve. Enjoy!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/868926456509765/

Read More

Stuffed tofu by Siew Boon Teo

Ingredients

250g fish/prawn minced meat
100g minced pork
2 tbsp carrot dices or waterchestnut dice
1 stalk spring onion chopped
22-24 taupok (depends on how much u stuffed, last few alw become skinner)
1tbsp cornstarch
1 tbsp light soya sauce(depends on yr taste)
some pepper

Method

1. mix fish meat with minced meat, light soya sauce, pepper and cornstarch
2. add carrots/waterchestnut and spring onions and mix well
3. slid a horizontal hole on each taupok and stuff filling..
4. deep fry or shallow fry till crispy and golden brown..cooks quite fast..

I also tried before using 5-spice powder..ingredients of ngor hiang and seasoned like ngor hiang..also taste good..enjoy!!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/864833653585712/

Read More

Prawns Fritters by Jeannie Lee

Ingredients

500 gm prawns - shelled
1 cup self raising flour
2 tbsp rice flour
Pinch of salt
200 ml ice cold water from the fridge

Method
Wash and shelled the prawns leaving only the tail.
Mixed the flour ingredients with ice cold water, pepper and salt
Batter should be thick not runny.
Heat up a pan with oil enough to cover the prawns
Once oil is hot, dip prawns into the batter and fry till golden colour or till cook.
Dish out and serve hot.
Enjoy!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/861362687266142/

Read More

Claypot Fish with Prawns by Esther Tho

Ingredients
500g-600g half fish (without head) I used Red Snapper
6-8 Shitake mushroom (soak till soft)
150g Roasted pork- Sio bak (cut)
1 pc firm Tofu -Taukwa (slice to square)
200g Yam (slice to square)
2-3 stalk of Chinese leek (cut)
300g-500g Bok Choy- Bai cai (cut)
6-8 big Prawns
80g-100g broccoli(cut & blanch)
2 tbsp Oyster sauce
1 Chicken / Ikan bilis stock cube
Boiled water

Method
1. Separately , pan fry fish, Taukwa and Yam till light brown, set aside.
2. Stir fry chinese leek with some light sauce for a few minutes, set aside.
3. Stir fry bok choy with 2 tbsp of oyster sauce also for a few minutes, set aside.
4. Now layer the ingredients in claypot( bottom to top )
Taukwa
Yam
Fish
Roasted pork
Chinese leek
Bok choy
Mushroom
Broccoli
Prawns
5. Mix stock cube with boiled water and fill up to broccoli.
6. Bring to boil for 10mins on medium high then switch to low for another 30- 45mins.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/856097771125967/

Read More

Steamed egg tofu with minced pork and prawns by Jeannie Lee

Ingredients
2 tubes egg tofu
200gm minced pork
10 med prawns - shelled
1tsp sesame oil
1tbsp light soy sauce
1tsp corn flour
Pepper for seasoning

Method
Cut the egg tofu 2cm thick.
Marinate pork with all seasoning.
Wash n shell prawns. Dice into pieces and add into the pork. Mix well.
Tap a little corn flour at the top of tofu then scoop one tsp pork mixture and place on top of the tofu.
Heat up some water in a wok, place the tofu with the pork mixture n steam for about 15mins or till cook.
Serve hot

**Best to eat it hot.

Discussion: https://www.facebook.com/photo.php?fbid=1142463669104272&set=gm.855558171179927&type=1&theater

Read More

Jumbo Prawns Paella by Quequek Yeo

Ingredients

2 chicken drumstick, cut into 8 pieces and rub with salt,
smoked paprika and dried oregano.

2 tbsp extra-virgin olive oil

2 Spanish chorizo sausages, thickly sliced. I used normal chicken sausage

Smoked paprika, dried herbs, Kosher salt and freshly ground black pepper

1 large sweet onion, diced

1 garlic cloves, crushed and minced

Parsley leaves, chopped, reserve some for garnish

Cherries tomatoes, as much as you want. Diced.

2 cups short grain Spanish rice.

I pack of beef or chicken broth.

Generous pinch saffron threads.

1 dozen littleneck clams, scrubbed (I omitted as I dun have it. You can use mussels too )

8 jumbo prawns,de-veined

1/2 cup sweet peas, frozen and thawed

1 red pepper diced

Lemon wedges, for serving



To useMedium paella pan or wide shallow skillet



Method

Soak saffron in a tbsp or 2 of hot water.

Heat oil in a paella pan over medium-high heat. Saute the chorizo/sausages until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat.

Then, add red peppers, tomatoes and cook until the mixture caramelizes a bit.

Fold in the rice and stir-fry to coat the grains. About 5 minutes.

Pour in broth and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.

Add chicken, chorizo, peas, dried herbs, paprika and saffron. If the rice is v dry you could add some hot water.
At this point you could add some white wine too if you like. Cook for a further 10 minutes.

Arrange the jumbo prawn on top of the boiling rice. Tucking them a bit into the rice. The prawn depends on its size will take about 8 minutes to cook/ simmer.

Cover the whole pan with a aluminum foil as shown in my photo.
Used low heat and as the prawn is huge i open it up halfway to turn the prawns. Then cover it up for about total 10 minutes or until prawn is cooked.

Note: it is ok for the bottom rice to burnt a bit. It give the paella a great flavor.

Remove from heat and rest for 5 to 10 minutes. Open up the aluminium foil.
Garnish with parsley and lemon wedges.
Serve.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/810711608997917/

Read More

Ngor Hiang by Jeannie Lee

Ingredients
Half kg Pork collar/Pork shoulder - chop manually
Half kg prawns - remove shell
2 big carrots - chopped
20pcs water chestnuts - peel and chopped
1 stalk spring onion - chopped

Seasoning
1 Egg
1 spoon of plain flour (chinese soup spoon)
1 tsp salt
Pepper
I piece of bean curd sheet

Method
Chopped all ingredients separately.
To achieve good texture, all ingredients must manually chopped. No electric chopper.
Mixed all chopped ingredients with seasoning. (Mixed well)
Cut the beancurd sheet according to your preference. Spread the meat mixture on the beancurd sheet and roll.
In a wok, boil some water and steam the ngor hiang about 5mins on med fire. Leave it to cool.
Once cool, pan fry ngor hiang till golden brown.
Cut and serve hot.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/854185607983850/

Read More

Sambal Petai by Anna Tan

Sambal ingredients5 tbsp of chili boh
8 shallots
4 garlic
2 cm ginger
1 tbsp belachan powder
(Blend all together)
Sugar and salt to taste

100gm of dried shrimp pounded
8 medium clean and deveined prawns
250 gm of petai, half
5 tbsp vegetable oil
5 tbsp coconut milk

Method
1) Heat up the non stick pan, medium heat with 5 tbsp of oil.
2) Pour in the sambal mixture and sauté till you see the mixture become rough texture.
3) Add in pounded dried shrimps. Stir well for few mins or till fragrant.
4) Toss in prawns and 5 tbsp coconut milk, stir for 3 mins.
5) Pour in petai, sauté for 2 mins. Depend how crunchy you prefer. (not to long, to preserve the greenish colour)
6) Add sugar and salt to taste.
7) Serve.

Discussion: https://www.facebook.com/photo.php?fbid=10153374804328076&set=gm.849685098433901&type=1&theater

Read More

Salted Egg Yolk Prawns by Allison Teo‎

Ingredients
380g prawns
2 salted egg yolks, cooked n chopped
Abt 20 curry leaves
4 chilli padi, chopped
50g butter
Half bowl of chicken granule
1tbsp of sugar

2 egg white
Tapioca flour
Oil, enough to submerge the prawns for frying

Method
1. Dip prawns in egg white n dust with tapioca flour. Repeat until all prawns are done.
2. Heat wok over medium high fire and deep fry prawns for abt 30 seconds and remove from wok immediately. Set aside on strainer.
3. Remove excessive oil and leave only 1-2 tbsp over low fire.
4. Melt butter in wok and add in salted egg yolk. Mash yolk with the spatula in a quick circular motion.
5. Add in curry leaves, chilli padi and sugar, stir fry till aroma releases.
6. Once ingredients turn foamy, return prawns to wok and add in chicken granule.
7. Mix ingredients till well blended. Dish up and serve.

Discussion: https://www.facebook.com/photo.php?fbid=10155702992430058&set=gm.847986011937143&type=1&theater

Read More

Salted Egg Yolk Prawns, Crabs or Pork Chop by Amiko BelBel Chin

Ingredients
4-5 salted egg ( if you want more can add 2-3 more )
some curry leaves
1/2 butter
some Chilli padi
buy 1/2kg or 1 kg of prawns
1 egg
味精粉
1 teaspoon sugar
1 teaspoon of Knorr chicken seasoning powder

Method
Mixed egg with the prawns well, then use the flour to go through the prawns well n leave it for abt 5mins ( if u want it to be super crispy add more flour to the prawns)

Boiled the salted eggs till its fully cooked leave it to cold then take out the egg yolks n smashed it wif the fork.

Put the prawns into the very hot boiling oil n fried it till golden light brown Colour abt 2-5 mins depend on hw big the prawns are.

Take out the prawns from the oil, then pour away the oil.

Use small fire to cook 1/2 of the butter in the wok, after it melted add in the curry leaves
Add the seasoning powder,
Add sugar
Add some Chilli padi depend on hw spicy u want
Add in the smashed salted egg yolks n cook awhile then add in the prawns cook for a min then serve the dish up.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/842745319127879/

Read More

Steamed Tofu with Prawn by Lily Tan

(serves 4)

Ingredients
- 2 Tofu Tubes
- 12 Fresh Prawns (medium)
- 100g-120g Minced Pork
- 5-7 Water Chestnut (peel, mince slightly coarse) - optional
- Spring Onions for garnishing (chopped)

Marinate
- Light Soy Sauce, Sugar, Pepper, Sesame Oil, Corn Flour

Sauce
- Abalone Sauce (I use FORTUNE 财神 brand)
- Egg White of 1 large egg (or 2 small eggs) (slightly whisk with fork)
- Corn Flour, Salt and Sugar

Steps
1. Use scissors to snip off the prawn tail and the segment just before it. Wash, pat dry and set aside. For the remaining part, peel, devein and snip off the head. Wash and pat dry prawn body; cut into small pieces first then mince it.

2. Mix and marinate minced prawn, pork and water chestnut in a bowl. Marinate it for 30 mins or longer.

3. Cut each tube of tofu into 6 slices and arrange them on a big shallow plate suitable for steaming. Scoop a small amount of prawn & pork mixture onto palm and roll it into a ball {wet palm with salt water so that mixture will not stick to palm}.

4. Slightly flatten the ball and stick a prawn tail into it vertically with the telson pointing upwards. Then place it on top of a tofu and repeat step for remaining tofu.

5. Steam the ready tofu in a wok when water is boiled {you may notice some tofu water starts to accumulate in the plate, pour it away before steaming}. Steam for about 7-9 mins or when prawn tails turn red and the mixture is cooked.

6. While steaming, prepare the sauce - mix 3 tbsp abalone sauce with some water and pour it into a small pot. Cook for a few minutes; add more water, abalone sauce, salt and sugar according to your taste.

7. Turn to low heat, pour in egg white slowly and keep stirring to form egg drop (蛋花). Add a little corn flour mixture to thicken the sauce {not thick concentrated, slightly watery is good}.

8. Remove steamed tofu from wok, pour away tofu water if possible. Pour sauce all around the tofu gently. Garnish with spring onions and ready to serve.

{The leftover prawn & pork mixture can be used for shrimp dumpling 水饺, steamed patty with canned pickled lettuce 蒸菜心肉饼 etc.} Enjoy!

Discussion: https://www.facebook.com/photo.php?fbid=10153347756914643&set=gm.837325203003224&type=1&theater

Read More

Almond prawn cake by Rontree Chan

10 mid size prawns diced
10 mid size prawns minced
4 Tbsp minced pork
1 tsp salt
2 tsp sugar
1 Tbsp white rice wine
1/2 tsp white pepper
1 tsp corn flour.
1 tsp soy sauce.
Some almond flakes and strips (I forgot to measure, just wanted to use up my lao hong almond)

Make about 7-8 prawn cakes.
Mix all ingredients except almond till gluey.
Use a spoon to scoop a dollop of prawn mixture to a pool of almond flakes.
Slowly coated it and press lightly to flatten it.
Deep fry it over medium heat for 3-4mins till golden brown.
Serve with Thai chilli or mayo.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/829117437157334/?__mref=message_bubble

Read More

Cereal Prawns by Jeannie Lee

10 big fresh prawns
pinch of salt
1 cup of cereal - I used nestum cereal
2 tbsp milk powder - I used Nespray milk powder
1 egg - beaten
2tbsp plain flour
50gm butter
curry leaves

Wash and dried prawns with kitchen tissue.
add a pinch of salt to the prawns followed by beaten egg.
Coat prawns with flour and shallow fry prawns till cooked.
Dish out and leave aside.
In a pan, heat up butter and throw in curry leaves. Stir fry till fragrant.
Add in cereal and milk powder.
Fry till cereal and milk powder fragrant.
Put in the cooked prawns.
Stir well till the prawns all well coated with cereal.
Dish up and serve hot.

Discussion: https://www.facebook.com/photo.php?fbid=1108212579196048&set=gm.830463057022772&type=1&theater

Read More

Lemongrass Butter Shrimps 香茅奶油蝦 by Rachel Leong

300 gm shrimps
1 tsp fish sauce
1 tsp corn flour
1 tsp hua diao cooking wine

4 lemongrass bulb (sliced)
4 chilli padi (chopped, removed seeds)
1 sprig kaffir lime leaves (removed stems, sliced)
2 tbsp butter
½ cup carnation milk
½ cup canned pineapples (cut into small cubes)
1 tsp salt
1 tsp sugar

1. Remove shrimp shell, slit the back, devein and rinse clean. Marinate shrimps with fish sauce, corn flour and hua diao cooking wine.

2. Heat up a wok, add butter and when it melts, add lemongrass, chili padi and kaffir lemon leaves. Stir till aromatic.

3. Add shrimps and canned pineapple. Stir till shrimps turn red.

4. Add carnation milk, salt and sugar. Let it simmer for 2 mins.

5. Dish out and ready to serve.

Discussion: https://www.facebook.com/photo.php?fbid=10153201797902936&set=gm.828860843849660&type=1&theater

Read More

Chilli Prawns by Amy Jeane

Recipe: http://jeaneskitchen.blogspot.sg/2015/05/savoury-prawns-in-chili-ketchup-sauce.html?m=1

Discussion: https://www.facebook.com/photo.php?fbid=10205259284734916&set=gm.828860697183008&type=1&theater

Read More

Tumeric Curry Prawns by Rachel Leong

Ingredients

250gm Prawns

Tumeric Paste1 thumb-sized tumeric
1 thumb-sized galangal
10 red chilies
10 shallots
5 garlics
1 tbsp coriander seeds
5 buah keras (candlenuts)
1 cup coconut milk
1 tsp salt
1 tsp sugar

Method
1) Put all ingredients into a mortar and pound with a pestle into paste. Alternatively, use a food processor

2) Heat a wok with some oil

3) Add the tumeric paste and stir fry for about 1-2 mins to get the aroma

4) Add the prawns (deveined & cleaned) and stir fry for about 1 min

5) Add coconut milk, salt & sugar

6) Let it simmer for 2-3 mins

7) Turn off the heat once prawns are cooked

8) Sprinkle some chopped laska leaves and ready to serve.

Tips

Besides prawns, you can cook with any seafood, fish balls, fish cakes (non-fried type), chicken, lady fingers, eggplants etc.

Don't forget the laksa leaves as it really enhances the flavour.

Happy cooking!
You can taste the tumeric paste first and adjust the portions of each item according to your preference.

Note

This curry is not meant to be spicy hot. Just like Thai green curry. So be gentle on the red chilies.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/828148237254254/

Read More

Tempura prawn by Nelly Cash

Recipe: http://outofoffice.wix.com/outofoffice#!tempuraprawn/c16j7

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/828490823886662/?__mref=message_bubble

Read More