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Showing posts with the label Seafood - Prawns

Airfried Spicy Lemon Prawns by Jeannie Lee

Ingredients
15 pieces Large Prawns - peeled and deveined with tails on
1.5 tbsp McCormick Grill Mates Chilli Pepper BBQ sauce 
1/4 tsp McCormick Himalayan Pink salt
1/4 tsp McCormick Parsley Flakes
1/4 tsp McCormick Lemon
Pepper with garlic & onion
2 tbsp fresh lemon juice
1 tbsp chopped red capsicum
1 tbsp chopped fresh parsely
1 tsp olive oil

Cucumber Mayo DipAdd 3 tbsp of mayo with 2 tbsp chopped cucumber and 1 tsp lemon juice. Mix all well and set aside.


Method for Prawns
1. In a medium bowl, add together McCormick Chilli Pepper BBQ sauce, McCormick Himalayan Pink Salt, McCormick Parsely Flakes, McCormick Lemon Pepper with garlic & onion, chopped red capsicum, chopped fresh parsely, lemon juice and olive oil. Mix all well.

2. Add in the prawns and toss gently to coat. Leave in the fridge for 30mins.

3. Spread the prawns evenly on a grill pan, airfried prawns at temp 200 degrees for 10 minutes or until the prawns are cooked with a little charred at the side.

4. Serve warm with cucumber ma…

Grilled Hawaiian prawns by Julia Yany

Making a fast & easy meal that pleases everyone! Grilled Hawaiian prawns simply delicious with Woh Hup black pepper sauce of natural ingredients without preservatives. Great menu for Bbq and party dishes 😋simply love it! By Julia Yany
#wohhupkitchen

Grilled Hawaiian prawns ingredients:
16 prawns, deshelled and keep tail intact. Make a slit in the middle of prawns and deveined.
Pineapples, cut wedges and slice about 1/2 inch.
8 bamboo skewers, wash & soaked until ready to use.
Marinate prawns with:
1 tablespoon melted butter
1 tablespoon Woh Hup black pepper sauce
1 tablespoon chopped corriander leaf or parsley
2 cloves garlic, finely minced
2 teaspoons honey
1 teaspoon paprika powder or chili powder
1 calamansi, squeeze the juice
Marinate for at least 30 minutes in the fridge.

Method:
Take one bamboo skewer and pierce in prawn followed by pineapple, 2 slices pineapples and 2 prawns. Repeat until finish.
Pre heat oven to 190 degrees celcius.
Prepare oven tray and line with baking paper. Line e…

Grilled Honey Garlicky Prawns by Christine Tan

INGREDIENTS:
20 tiger prawns
(Marinate with light soy sauce.. pepper and dash of garlic powder for 10mins)
Garlic (cut in thin slices)
CONDIMENTS:
HUIJI Honey (2 tbsp)
Dark Soy sauce (1 tsp)
Light Soy sauce (1 tsp)
Pepper (1/3 tsp)
Sesame oil (1 tsp)
6 tbsp water
Lastly...potato starch mixture (add water and 1 tbsp potato starch.. mix well..set aside)
COOKING METHOD:Heat wok..add a little cooking oil
Swallow fry sliced garlic till golden brown & crispy (set aside)
With the left-over oil.
Grill those prawns for 1min ONLY
Add in all condiments and give it a good mix
Pour in the potato starch mixture and mix well
Serve the dish immediately and garnish with the slices of crispy garlic ..sesame seeds & parsley (if you like)

Prosperous Gold Fish (金鱼满堂 年年有余) by Rontree Chan

I have always enjoyed the taste and simplicity of stir frying. With this Tefal 28cm Character Wok Pan, it helps to facilitate quick frying and produces wonderful flavor. This wok not only cater for stir fry, it can also be used for steaming and braising! The non-stick interior is reinforced with mineral and titanium particles to make it more lasting and it come with an improved Thermo-spot design to help us cook confidently at the right temperature. It is so easy to clean and cook healthier foods. I’m already falling in love with this Tefal Character Wok Pan that makes my cooking easier and healthier. #TefalSG

Ingredients
(Make round 8 gold fishes)

~ 12 big tiger prawns (peeled and de-vein leave only 8 with the tail on)
~ ½ bowl of bamboo shoot (diced)
~ 1 tsp of salt
~ 1 tsp of sugar
~ ½ tsp of chicken powder
~ ½ tsp of white pepper powder
~ ½ Tbsp Hua Diao Wine
~ 1 Tbsp Sesame oil
~ 1 tsp corn flour
~ 2 Chinese mushrooms (soaked till semi soft in hot water)
~ some black fermented beans ( washed)

Korean Salad with Shrimps & Green Caviar by Grace Tan

Korean salad with shrimps &green caviar (sea grapes seaweed). A sweet, spicy & savory salad for a different taste. I added in sea grapes seaweed (superfoods) in the salad with many nutritional values. If you love kimchi, you will love this Korean salad too! Give it a try! Read more in my new blog posting

Lemon Grass Prawn Salad by Andrew Lim‎

8 Prawns peeled and devein
1 half stalk of lemon grass; based with the back of a knife and finely chopped
1 tsp of sugar
1 tsp of fish sauce

Marinate the prawns with the lemon grass, sugar and fish sauce for at least an hour.
Pan grill till cooked and set aside to cool.

Sauce
2 tbsp fish sauce
2 tbsp of sugar
juice of 2 limes
2 chili padi; thickly sliced

Mix all the ingredients of the sauce in a bottle and stir/shake till the sugar dissolves. Taste and adjust accordingly to your liking.

Salad - You may use any vegetables you like
4 lemon grass; use only bottom portion; thinly sliced
2 bunches of coriander; roughly chopped
2 kaffir lime leaves; thinly sliced
2 cloves of garlic; finely chopped
3 shallots; thinly sliced
1 bunch of spring onion; thinly sliced
Handful of mint leaves
Lettuce
Cherry tomatoes

Mix the cooled prawns with the salad and pour over the sauce.
Toss and enjoy.

This is the best and simple video i can find on how to do the banana leaf cups:


Fried Tofu with Prawns by Tay Ai Whey

Ingredients

2 tubes egg silken tofu
Some corn starch/potato starch

4 pcs shitake mushrooms
10 - 15 prawns
1 small packet frozen mixed vegetables
3 cloves garlic
2 eggs

1 tablespoon oyster sauce
1 tablespoon shaoxing wine
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
Salt to taste
1 cup water

Spring onions to garnish (I omitted)


Method

Fry the egg into an omelette.

Lay the omelette onto the serving plate.

Cut the egg tofu into 8 equal pieces for each tubes.

Coat the silken tofu with some corn starch and immediately deep fried it until golden brown.

Then layer the tofu on top of the omelette.

Heat up the pan with some cooking oil, add in the chopped garlic. Stir fry until fragrant.

Then add in the chopped mushrooms, prawns and mixed vegetables and stir fry for about one minute.

Add in water, dark soy sauce, light soy sauce, shaoxing wine and oyster sauce.

Bring it to boil and add in some corn starch until it is slightly thicker. Season with salt if needed. Then drizzle the…

Shrimp and Minced Pork Wanton Soup by Tay Ai Whey

Ingredients

1 packet wanton wrappers
100g minced pork
100g prawn meat
1/4 teaspoon salt
1 teaspoon sesame oil
Dashes of white pepper
1/2 tablespoon oyster sauce
1 teaspoon light soy sauce
1/2 teaspoon cornflour
1 teaspoon shaoxing wine

Soup Base

1000ml water
2 cubes of Maggi chicken stock cubes
2 stalks of spring onion chopped for garnishing

Method

Combine all ingredients (except wanton wrapper) in a large mixing bowl and mix well.

To make the wantons, use a teaspoon to spread the filling mixture in the middle of the wanton wrapper.

Seal the wanton into desired shapes by compressing the wrappers edges together with the fingers.

Boil the water and add in the Maggi chicken stock cubes. Bring to boil.

Drop the wantons into the boiling water. Stir gently so the wantons do not stick together. Boil for another 3 minutes until the wantons are cooked.

Off the heat. Garnish with spring onion and serve hot.

Baked Prawns with Mayonnaise by Jeannie Lee

Ingredients

18 Big Prawns
1 lemon
Salt n pepper
1/2 cup Mayonnaise of your choice
2tbsp fresh lemon juice
Chopped parsley n thyme

Method

Wash n clean prawns.
Use a sharp pair of kitchen scissors carefully trim the prawns.
Trim off the legs and sharp point on top of the prawn head.
De vein the bottom of the prawn. There is a white vein, remove so the prawns won't crul up. The shell of the prawn should remain intact.
Wash n dry the prawns.
Lightly season prawns with salt and pepper.
Combine the mayonnaise and lemon juice. Mix well.
Make a deep cut in the centre of each prawn, spread the mayonnaise on top of each the prawn. Sprinkle some parmesan cheese and chopped parsley.
Lay prawns nicely on baking tray.
Bake on temp 180deg for about 15mins or till top is slightly brown.
Serve hot and enjoy!



Hokkien Ngoh Hiang by Connie Tan

Ingredients:
-------------
$5 of minced pork (minced once only)
Some prawns deshelled, deveined n chopped roughly
7-8pcs water chestnuts (chop finely)
5-6pcs chinese mushrooms (soaked n chopped finely)
One packet Beancurd skin
A handful of shallots

Seasoning:
Sesame oil, white pepper, 2-3tspn of fish sauce
1 tbspn self-raising flour
A pinch of sugar
1 egg
1 tspn or approx of 5-spice powder to taste
1 tspn huatiowjiu(optional)

Method:
---------
1. In a big bowl, mix the minced pork and all ingredients with seasonings well combined.
2. Do estimate the seasoning quantity accordingly.
3. Keep it marinated for a few hours or overnite, clingwrapped.
4. When start to roll, use a clean wet towel n gently wipe the beancurd skin. Cut the skin to the estimated size preferred for rolling.
5. Scoop the meat into a long line n roll firmly n gently without tearing the skin.
6. Layer with a plastic sheet at each row in the container box. Then freeze it till u need it for frying.
7. I usually roll m…

Crispy Fried Wantons by Connie Tan

Ingredients:
-------------
$5 of minced pork (minced once only)
Some prawns deshelled, deveined n chopped roughly
7-8pcs water chestnuts (chop finely)
5-6pcs chinese mushrooms (soaked n chopped finely)
One packet Beancurd skin
A handful of shallots

Seasoning:
Sesame oil, white pepper, 2-3tspn of fish sauce
1 tbspn self-raising flour
A pinch of sugar
1 egg
1 tspn or approx of 5-spice powder to taste
1 tspn huatiowjiu(optional)

Method:
---------
1. In a big bowl, mix the minced pork and all ingredients with seasonings well combined.
2. Do estimate the seasoning quantity accordingly.
3. Keep it marinated for a few hours or overnite, clingwrapped.
4. When start to roll, use a clean wet towel n gently wipe the beancurd skin. Cut the skin to the estimated size preferred for rolling.
5. Scoop the meat into a long line n roll firmly n gently without tearing the skin.
6. Layer with a plastic sheet at each row in the container box. Then freeze it till u need it for frying.
7. I usually roll m…

Salted Egg Butter Prawn by Ericia Chua

Ingredients
Fried Prawns
10 tiger prawns marinated with abit of pepper and salt (can replace with soy sauce)
1 egg white
Corn starch

I remove the shell and prawn head cause my family doesn't eat that, and it's easier to eat de-shelled. This is optional and up to individual liking.

Coat the marinated prawn with egg white and corn powder. And fried it, about 80% cooked.

Sauce
Butter (1/3 of the entire piece)
4 salted egg yolks, steamed and mashed
Evaporated milk (100-120ml)
Garlic (1 or 2 cloves)
Abit of sugar (1teaspoon)
Curry leaves (20 pieces aga aga)
Chicken stock (10ml)
Chilli (optional)

Sauce
Put butter in, melted, throw in minced garlic, curry leaves and chili..

Throw in mashed salted egg yolks, mixed them, till foamy, add in evaporated milk and chicken stock. Mixed them well, and sugar..

Mixed the pre-fried Prawns with the sauce, and the prawns will be totally cooked.



Sweet and Sour Prawns by Nora Leong

Ingredients
prawns deshell and devein
Minced garlic
Canned lychee
Canned pineapple

Sauce
1 pkt Lee Kum Kee Tomato Garlic Prawns Sauce
2 tbsp ketchup/tomato sauce
2 tbsp pineapple syrup
3 tbsp lychee syrup
2 tsp sugar

Method
Heat up abt 2 tbsp oil with med heat
Sautee mince garlic
Just b4 turn brown, add in prawns
Stir fry till just done
Add in the mixture of sauce
Give a few stirs and let simmer about 1 min
Add in the lychee and pineapples and mix well
Simmer another min
And its done

**adj the amt of syrup and taste according to your likes**


Deep Fried Prawns with Assorted Vegetables by Jessie Koey

Ingredients A
18 Medium prawns
1/2 tsp hua tio chew
1/2 tsp salt and pepper
1/2 tsp of sugar n cornflour


Ingredients B(Assorted minced vegetables)
1 long bean
2 Dried mushrooms (soaked and drained)
3 water chestnuts
carrots
1/2 red chilli
Koo chye (chives)
2 tbsp sweet corn kernels
2 shallots

Ingredients C (thick Flour batter)
1 egg
100 ml ice water
a pinch of salt and chicken powder

200 g crispy flour
50 g rice flour

Method
Shell the prawns and leave the tail intact. Devein the prawns, clean and drain them. Score the belly of the prawns to prevent them from curling during deep frying.
1) Add Ingredients A to the prawns and mix evenly. Set aside.
2) Mix Ingredients C thoroughly. Add B and flour, mix to form a flour batter.
3) Heat oil in the wok. Dip the prawn in the flour batter, remove it with a spoon. Deep fry the prawn for 4 mins or until golden brown, remove . Serve hot with spicy, sweet and sour sauce, ketchup or mayonnaise.




Prawns Eggs Roll by Jessie Koey

Ingredients

6 big prawns
3 salted egg yolk
3 quail eggs (boiled and shelled)
6 pcs nori 31/2 in x 11/2 in)
oil for deep frying
bread crumbs
1 egg - lightly beaten
250 g rice flour

A) Cornstarch mixture (combined)
1 egg - lightly beaten
4 tbsp corn starch
a dash of salt and pepper

Marinate ingredients
1/2 tsp each - salt, sugar, pepper
1 tsp hua tio chew
1 tsp cornflour

Method
1) Shell the prawns and leave the tails intact. Devein the prawns, wash and drain them. Cut lengthwise at the back of the prawn to butterfly it. Marinate the prawns with marinate ingredients for 15 mins. Sprinkle with cornflour and flatten them with a meat mallet.
2) Mix (A) well. Put a salty egg yolk on a nori then roll it up (jelly-roll style). Use the same method on the quail egg. (You should have 6 rolls)
3) Pour some rice flour on a plate . Dip a prawn in mixture (A), then put it, cut side up, on the rice flour. Put a roll on the prawn, roll up the prawn (jelly-roll style). Coat the prawns with conflour and…

Fried Prawns with Egg Yolk Topping by Jessie Koey

Ingredients

18 medium prawns

Marinate sauce
1/2 tbsp hua tiao chew/cooking wine
1/2 tsp salt
1 tsp chicken powder, a dash of pepper

Topping ingredients
3 egg yolks
1 tbsp water
11/2 tbsp flour
1/2 tsp salt
1 tsp pepper

Garnish ingredients
1 tbsp each : coriander leaves, chopped ham, red chilli
corn flour

2 tbsp oil

Method
1) Wash and drain prawns. Make a cut at the back of each prawn to butterfly. Devien the prawn, score the inside surface of the prawns to prevent them from curling during frying. Marinate the prawns with marinate sauce for 15 mins. 
2) Mix topping ingredients together. Sprinkle the inside surface of the prawns with cornstarch and then spread with the toppings. Sprinkle with garnish ingredients.
3) Heat a frying pan with 2 tbsp oil, place the prawns, shell side down in the pan. (lay all of them in a circle) Pan fry the prawns over medium heat for 1 min, covered and cook for a further 2 mins or until done. Dish out and arrange on serving plate. Eat hot with sweet and sour …

Beancurd with Prawn & Meat Sauce by Jessie Koey

Ingredients

1 piece square beancurd ( soft tofu ) - cut into 8 pcs
1 egg - beaten
3 tbsp plain flour
Oil for deep frying
1 tbsp oil
1 shallot sliced and 3 garlics minced
6 medium prawns - diced
1 small pc chicken meat - diced
3 crabstick - diced
2 tbsp sweet corns
1 stalk spring onions - chopped
2 tsp cornflour mixed with 2 tbsp water

Seasoning ingredients
1/4 tsp each of salt and pepper
1/2 tsp each of sesame oil and Chinese rice wine

Sauce Ingredients
100 ml chicken stock
1/4 tsp each of salt and sugar
pinch of pepper
1 tbsp light soy sauce
1/2 tsp sesame oil
1 tbsp abalone sauce
Method
Marinate beancurd with seasoning ingredients for at least 15- 20 mins. Carefully mix in beaten egg. Coat each piece beancurd with plain flour and deep-fry until golden. Drain and set aside.
1) Heat wok with 1 tbsp oil and saute garlic, onion until fragrant. Add in chicken meat, prawns, crabstick and sweetcorn and stir fry for 3 mins. Pour in the sauce ingredients and when it starts to boil, add beancur…

Tamarind Prawns with Curry Leaves by Jessie Koey

Ingredients

1 kg big/medium prawns
3 sprigs curry leaves
1 tsp salt
4 tbsp oil
11/2 tbsp tamarind paste (mix with 3 tbsp water)
1 tsp sugar
1 tsp turmeric powder
1 tsp chicken powder
Ingredients to be minced
5 shallots
3 garlics
8 chilli padi
1 tbsp dried shrimp - soak in warm water
1 tsp turmeric powder
Method
Rinse the prawns and pat dry. Season with turmeric powder and salt for about 15 mins. Heat 3 tbsp oil and deep fry the curry leaves and prawns for 1-2 mins or until the prawns turn slightly crispy and colour changes. Remove prawns with curry leaves and set aside.
1) Heat the remaining 1 tbsp oil in a wok and saute the minced ingredients till fragrant. Mix in the prawns with curry leaves and add in the tamarind water, turmeric powder, salt, sugar and chicken powder, stir continuously for 3 mins or until all ingredients are well combined. Dish out and serve with white rice.



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…

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