Chinese Cuisine

Steamed Garlic Prawn

This is an easy recipe for prawn lovers like me. It is delicious and a finger licking good dish that goes perfectly well with a bowl of hot rice. This is the kind of dish that I will never grow tired of =)

Ingredients

  • 14 pieces of medium size prawn (clean, deveined, butterfly cut and pat dry)
  • 20g minced garlic
  • 4 tbs oil
  • 20g water
  • 25g oyster sauce
  • 10g shaoxing wine
  • 1 tsp sugar
  • 5g sesame oil
  • 5g julienne ginger
  • spring onion

Method

  • In a sauce pan, heat up 4tbs oil until very hot, pour it on your minced garlic, set aside
  • Add the water, oyster sauce, shoaxing wine, sugar and sesame oil together. Pour it into the minced garlic oil mixture.
  • Prepare a shallow dish, lay all the prawn on the dish, put some garlic sauce mixture on each prawn. You may pour the rest of the sauce on the dish if there are any leftover.
  • Place all the julienned ginger on top
  • Cover and steam at high heat for about 10 minutes or until the prawn are cooked. Do not overcook the prawn.
  • Topped with some chopped spring onion
  • Serve hot.
  • prepared sauce
  • minced garlic

Beancurd with Spicy Bamboo Shoots and minced pork

This dish is made with very simple ingredients, simple process yet tasty. It goes very well with rice or porridge. I love bean curd and spicy bamboo shoots, hence the combination of these two ingredients is a perfect match. Simple yet delicious.

Ingredients

  • 4 pcs bean curd (豆干) – sliced into log shape ( refer to picture below)
  • 270g minced pork
  • 110g spicy bamboo shoots
  • 2 shallots (chopped)
  • 1 sliced long chili (deseeded)

Sauce

  • 1/2 cup water
  • 1/2 tsp potato starch
  • 1 tbs oyster sauce
  • 1 tsp sugar
  • 1 tsp soy sauce

Garnish

  • 1 stalk green onion (chopped)

Method

  • Mix all the sauce ingredients in a bowl. Set aside
  • In a heated non-stick pan, add enough oil to pan fry the bean curd at medium heat. Pan fry until it becomes golden brown on both sides, around 1 minute on each side. Fry in 2-3 batches. Add oil if necessary in between batches. Set aside
  • Remove the excess oil on the pan, and just leave about 2-3 tbs oil. Using medium heat, add in the shallots and chili. Stir- fry for about a minute or 2.
  • Add in the minced pork, stir-fry and break up the meat into small bits. Stir-fry until all meat are lightly brown and cooked.
  • Add in the spicy bamboo shoots
  • Add in the sauce and let it simmer for a minute. Turn off the heat
  • Add in the pan-fried bean curd and gently mix all the ingredients well. Top with chopped green onion.
  • Serve with hot porridge or rice
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