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.

Croque Madame

This delicious brunch for my family truly made their day, filling what would have otherwise been another mundane morning with delight. This dish brought back many fond memories from our trip in Paris, memories which we hold dear to our hearts. Using Gardenia’s multigrain country loaf, a sourdough bread that incorporates 8 types of grains, this bread is loaded with nutrition that goes very well with savoury filling. Perfect for a Saturday brunch. Croque Madame are grilled sandwiches filled with ham and cheese, a spread of béchamel sauce and a thin layer of mustard, topped with egg. Fun fact, without the egg, the dish would be called Croque Monsieur instead! This recipe yields 4 sandwiches.

Ingredients (béchamel sauce)

  • 5g grated parmesan
  • 25g grated cheddar
  • 10g all purpose flour
  • 10g butter
  • 112g milk

Other

  • 8 slices gardenia multigrain bread
  • 4 slices baked ham
  • 4 slices prosciutto
  • grated cheese
  • mustard
  • 4 sunny side up

Method (Bechamel)

  • Heat up the sauce pan at medium heat and melt the butter
  • Add in the flour and whisk to make a roux (Do not let it turn brown)
  • Add in the milk while continuing to whisk until no lumps appear and the sauce starts to thicken
  • Turn heat to low and add the cheese. Whisk until all the cheese has melted. Set aside

Assembly

  • Spread the butter on one side of the bread on a heated medium fire. Toast the bread butter side down until slightly brown. You only need to toast one side.
  • Put it on a lined baking tray. Toasted side down.
  • Spread a thin layer of mustard, then the béchamel sauce on the bread
  • Layer it with ham and prosciutto
  • Top it with grated cheese.
  • Put another slice of bread on top, toasted side up.
  • Spread some béchamel sauce again, followed by more grated cheese
  • Grill for 8-10 minutes until the cheese has melted and you can see golden brown spots. Note : if your oven doesn’t have a grill function, just bake it in a preheated oven at 180 degree celsius, top heat at 8-10 minutes.
  • Top with sunny side up
  • Serve immediately
  • prosciutto
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