Pick your Favourite! Spicy or Non-spicy

Pick your Favourite! Spicy or Non-spicy

This is definitely for any prawn lover. Choosing between spicy or non-spicy is difficult for me because I will just eat them all. Prawns can cook in any ways as long as it is fresh. It can be deep fried, pan fry, steam, bake, hotpot, soup and you name it for the list go on... here we suggest 2 recipes for you to try out in any home gathering occasion. 

Loofah Melon Milky Prawns 

Serving: 4

Time: 20 mins

Difficult level: easy

Ingredients:

  • 10 medium size wild catch sea prawns
  • 1 loofah melon
  • a little bit of coriander
  • 1 chilli padi
  • 3 pips sliced garlic

Seasoning:

  • 150ml evaporated milk
  • 200ml water
  • 1/2 tbsp oyster sauce 
  • 1/2 tsp chicken stock granule
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 tbsp butter
  • a little bit of dark soy sauce

Step by step:

  1. cut the coriander into strips, pat flat the chilli paid and cut the loofah melon into strips
  2. blanch them with hot oil and then scald with boiling water for standby
  3. heat up the butter and pan fry with the prawns and sliced garlic
  4. add in all the seasonings and other ingredients
  5. once the prawn is cooked, remove from heat and serve hot

Sambal Prawn with Petai

Serving: 4

Time: 20 mins

Difficult level: easy

Ingredient:

  • 500g big prawns
  • 1 stalk ginger flower, use bulb only and shredded 
  • 300g petai

Sambal (pounded):

  • 2 red chillies
  • 10 dried chillies
  • 100g shallots
  • 30g garlic
  • 20g belacan
  • 3 stalks lemongrass
  • 4 tbsp oil

Seasoning:

  • 60g assam paste, mixed with 150ml water and squeezed out juice 
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 tbsp tomato sauce
  • 1 tbsp chilli sauce

Step by step: 

  1. fry sambal in a wok until fragrant. 
  2. add in all the seasoning and mix well.
  3. add in prawns then ginger flower and stir fry until well cooked.
  4. lastly add in petai and fry for another 1 - 2 minutes. 
  5. remove from the heat and serve hot with rice. 

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