Chinese Cuisine

Honey Soy Prawn with Walnut

Finger licking good prawn that is sweet and mildly salty that you can make at home. For prawn lovers out there, here is the recipe that you must try. =). This is my first time cooking it and it definitely won’t be my last.


  • 20 pcs medium size prawn ( rinsed, slit and deveined)
  • 1 well beaten large egg white
  • 50g cornstarch
  • 50g chopped roasted walnut
  • 3 cloves minced garlic


  • 5g cooking wine
  • 35g water
  • 5 g sesame oil
  • 25g soy sauce (kikkoman)
  • 75g honey


  • chopped spring onion


  • Mix all the sauce together in a bowl and set aside
  • Coat the prawn with egg white, followed by the cornstarch. Shake off excess starch. Do the same for the rest of the prawn and set aside
  • In a heated wok, drizzle enough oil to fry the prawn. Do not overcrowd the wok. Fry it in several batches at medium high heat. Ensure that the oil is very hot before frying. Use a wooden chopstick to test, when the oil surrounding the chopstick bubbles, it means it is ready. Put the fried prawn on a kitchen towel to drain excess oil. Set aside. Do not overcook your prawn, frying it between 20-25 seconds is enough. Do note to remove the floating bits of starch on the oil.
  • In a skillet or pan, drizzle about 2 tablespoon of oil. Stir fry the garlic until fragrant. Pour in all the sauce, and let it come to boil at medium high heat. You will see lots of big bubbles. Turn down the heat to medium low, and let it continue to boil for about a minute. Turn off the heat.
  • Toss in all the prawn and walnut. Ensuring each pieces are well coated with the sauce.
  • Serve on a dish and garnish it with spring onion. Serve hot.

Note If your walnut is not roasted yet, you may bake it in a preheated oven at 180 degree celsius, and bake it for about 8 minutes.

Braised Pork Belly (红烧肉)

Judging from the picture above, I wouldn’t have to say much. Each chunk of meat is coated with the sticky sweet and salty sauce. Tender and juicy in every bite that goes perfectly well with your steamed rice. So be prepared to ditch your diet for today because you will definitely go for another serving of rice =). Here is my version that I would like to share with you.


  • 10g sliced ginger
  • 1 pc star anise
  • 2 pcs bay leaf
  • 10g spring onion (green part)
  • 70g-80g rock sugar
  • 10g minced garlic
  • 100g Chinese wine
  • water
  • 50g light soy sauce
  • 20g dark soy sauce
  • 1 kg pork belly (sliced into chunks )

Note : I use dutch oven to cook this one. Dutch oven retains heat better, resulting in faster cooking time.


  • Turn on the fire at high heat to heat up your dutch oven, add in the rock sugar to melt; wait for it to caramelise. As it is starting to turn light brown, turn down the heat to medium high. Add in the meat, let each meat coat some of the caramel. Continue to stir fry all the sides of the meat until it is light brown. Now deglaze the dutch oven by pouring in the Chinese wine. This is will remove the brown bits that would add extra flavour to your dish.
  • Add in the ginger, star anise, bay leaf and spring onion. sauté for a couple of seconds then add in the water. The water should be enough to cover your meat . I added 1-liter of water to mine.
  • Add in the light soy sauce and dark soy sauce. Let it come to boil
  • Cover and turn down to the lowest heat. I prefer to use my smallest burner and turn down the heat at low to let it simmer for about 45 minutes or until the meat soften. Add some water if the water dries up and the meat is still not tender.
  • Turn up the heat to high to reduce the sauce. As the sauce reduce, it will thicken up.
  • Serve it with steam rice
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