Chinese Cuisine

Salt and Pepper Prawn

This is another fantastic dish that is both simple and scrumptious. With only a few basic ingredients from your kitchen, you can easily whip yourself up with a satisfying meal. The way that the spices coat the outer layer of the well fried prawn is absolutely worth getting your hands dirty for, in fact I couldn’t help but lick my fingers to lap up that flavourful goodness. I always keep the shells on for such dish, as they provide additional flavour which gives your dish a more complex profile, but its really up to you.

Ingredients

  • 350g prawn ( washed and pat dry, antenna removed, deveined, slit the back open, shell intact)
  • 1/2 tsp salt
  • 1/2 tsp crushed black pepper + extra for topping
  • 1.5 tbs potato starch
  • thumb size ginger (thinly sliced)
  • 1 tbs minced garlic
  • 30g chopped spring onion + extra for topping
  • 2 big red chili (sliced, not deseeded, deseed if you prefer less spicy)

Method

  • Marinate the prawn with salt and pepper. Cover and refrigerate for 15 minutes.
  • Coat the prawn lightly with potato starch
  • In a heated wok on medium high heat, add enough oil to shallowly fry the prawn. Test the oil using a wooden chopstick. Bubbles around the chopsticks indicate that the oil is hot enough to fry. Fry for about 15-20 seconds each side or until the prawn shells turn orange. Flip the prawn to the other side to continue frying. Fry until the whole prawn turns orange (take care not to overcook the prawn). Set aside on a plate layered with kitchen towels.
  • Remove any brown bits left in the oil and leave about 2 tablespoon of oil in the wok. On medium heat, stir-fry the garlic, ginger, spring onion and chilli until fragrant.
  • Turn off the fire and mix the prawn in. Serve on a dish and add a sprinkle of black pepper and spring onion on top.

Luffa With Prawn

I love luffas and no, I don’t mean those exfoliating sponges you use in shower. The Luffa vegetable is one of my favourite vegetables. When cooked right, it adds a splash of flavour and texture to your dish that can take your meal to the next level. This prawn and luffa dish is a meal my mother would serve to me when I was young, which also makes it one of my comfort foods due to the nostalgia that comes with it. She would also cook beehoon soup with pork and luffa which I will share with you some other time.

Ingredients

  • One luffa ( peeled and sliced )
  • 1 tbs minced shallots
  • 1 tbs minced garlic
  • 6 prawn (deshelled and deveined)
  • 1 egg ( very lightly beaten where there are visible egg whites )

Sauce

  • 2/3 cup water
  • 1 tbs oyster sauce
  • 1 tsp potato starch
  • 1/2 tsp mushroom powder

Mix all the sauce together in a bowl and set aside.

Method

  • In a heated wok at medium high heat, stir fry the garlic and shallots until fragrant
  • Add in the prawn. Stir fry until the prawn is about 80 percent cooked. Set aside the prawn leaving the garlic and shallots in the wok.
  • Add in the luffa and stir fry for about a minute. You will see that the luffa has somewhat soften
  • Pour in the sauce and stir, turn the heat to medium low. Add in the prawn, drizzle the egg and let the egg sit in the sauce for about 10 seconds. Give a light stir and wait for the sauce to boil. Turn off the heat.
  • Serve hot.