Thai Style Prawns with Glass Noodles

I revisited this 'Simple Yet Yummylicious' Prawn dish which I tried a hand on nearly 3 years ago.  Was having some prawns in my freezer, so decided to cook it again for our dinner.  Love it!

Click this link here for the full recipe.

Japanese Fried Prawns

Ingredients:

8 large prawns 

1 cup plain flour

1/4 tsp salt

1 egg

3/4 cup milk

2 cups Panko, Japanese breadcrumbs

Cooking oil (for deep frying)

Tartar Dipping Sauce:

1 hard-boiled egg (peeled)

1/4 yellow onion (finely chopped)

2 tablespoons Japanese mayonnaise Kewpie

Salt

Ground black pepper

Methods:

1. Prepare the dipping sauce by cutting the hard-boiled egg into small cubes and mixing it with chopped onion and Japanese mayonnaise in a bowl.  Season with salt and ground black pepper, to taste.  Place it in the fridge to keep cold.
2. Peel the prawns, leaving the tails on.  Devein and rinse the prawns.  Make a few shallow vertical slits on the underside of each prawns to prevent curling during frying.  Pat the prawns dry with paper towels and set aside.
3. In a bowl, combine plain flour, salt, egg and milk.  Whisk well until  combined.  Set the batter aside.  If the batter is too thick, add a little more milk.
4. Place the Panko breadcrumbs onto a shallow plate.  Hold the prawn by the tail, dip it into the batter to coat evenly, then roll it in the Panko breadcrumbs.  Lightly press the breadcrumbs onto the prawns to ensure an even coating.  Repeat the process for the remaining prawns.
5. Fill a deep pot with oil and heat until hot.  Use a wooden skewer to test whether the oil is ready for frying.  Deep fry the prawns until golden brown and crispy on both sides.  Remove the prawns with a strainer and drain them on a plate lined with paper towels.
6. Place the fried prawns on a serving dish and enjoy the prawns while hot with the cold dipping sauce.

This recipe is adapted from 'Rasa Malaysia' with a slight adjustment to suit my cooking preference.

Fried Prawns Spring Rolls

Who would ever say NO to this delicious prawn recipe which is crispy on the outside with juicy prawns and savory veggies on the inside!  Definitely a NO for me ~ smile ~

Ingredients:

(A)  For the prawns:

• 8 large prawns (peeled and deveined, with tail intact)
• Pinch of salt
• Pinch of white pepper

(B)  For the filling:

• 1/2 bundle glass noodles
• 1/2 tbsp. oil
• 1/2 carrot (peeled and shredded)
• 1 cup cabbage (thinly sliced)
• 2 cloves garlic (peeled and chopped)

(C)  For the sauce:

• 1/2 tbsp. light soy sauce
• 1/2 tbsp. oyster sauce
• 1/2 tbsp. hoisin sauce
• 1/2 tbsp. cornflour
• 1 1/2 tbsp. water

(D)  For the spring rolls:

• 8 sheets spring roll wrappers
• 1 small egg (beaten)
• 2 cups cooking oil (for frying)

Methods:

1. Make small shallow cuts along the underside of each prawns to straighten them.  Season with salt and white pepper.
2. Soak glass noodles, drain and cut into 1-inch pieces.
3. Whisk together soy sauce, oyster sauce, hoisin sauce and cornstarch slurry.
4. In a heated wok with 1/2 tablespoon of cooking oil, stir fry carrot, cabbage and garlic over medium-high heat for 2 minutes.  Add glass noodles and sauce; toss well.  Remove from heat and let it cool for 10 minutes.
5. Place 1 tablespoon filling on a wrapper in a diamond shape.  Add one prawn with the tail sticking out to the side.  Fold bottom up, fold in sides, roll tightly, and seal with egg.  Repeat with the rest.
6. Deep fry the rolls until golden and crispy.  Drain and serve with your favorite chili sauce.

I adapted this delicious recipe from 'CiCi Li' with slight adjustments to suit my cooking preference.

Pong Pong Fried Prawns

In relation to the earlier post and last year's Winter Solstice Festival or Dongzhi Festival; I have decided to cook something simple for just me and hubby. The first dish on the list is Pong Pong Fried Prawns, as I have some big prawns left in the freezer.  I first tried out this recipe in the year 2020, thus I decided to make a come back of this dish ... love the texture of the crispy/crunchy batter.

Click the link here for this recipe.

Steamed Shrimps With Glass Noodles

 

Ingredients:

8 large shrimps (peeled, leave the tail intact and deveined)

1 bundle glass noodles (soaked in hot water until softened and drained)

1 tbsp. light soy sauce

2 tbsp. cooking oil

Spring onion (green part) - thinly sliced (for garnish)

Sauce:

6 cloves garlic (peeled and finely chopped)

1 medium red chili (finely chopped)

1 tbsp. light soy sauce

1 tbsp. oyster sauce

Pinch of ground white pepper

2 tbsp. cooking oil

Methods:

1. Take some of the softened glass noodles and roll into a round shape.  Place it on a plate.  Repeat with the rest.
2. Use a knife to carefully butterfly the deveined shrimp, and slice a hole in the middle.  Insert the tail through the hole.  Repeat with the rest.
3. Place the shrimps on top of the glass noodles.  Set aside.
4. To make the sauce, in a bowl, add garlic, chili, soy sauce, oyster sauce and white pepper.
5. In a small pan over high heat, add the cooking oil.  Heat it up until smoking hot.
6. Pour the hot oil over the sauce. (The sauce will be more aromatic this way).
7. To prepare for steaming; use a spoon to scoop the sauce evenly over the shrimps and glass noodles.
8. Place into a steamer to steam over high heat for about 3 minutes until the shrimps turns pink.
9. Carefully remove.  Garnish with spring onion over the top.
10. Serve immediately.

Top view, before Steaming

I adapted this recipe from 'cicili.tv.'

Thai Style Prawns with Glass Noodles

Ingredients:

8 fresh prawns (cleaned, remove head and shell on)

1 bundle glass noodles (soak in room temperature water until softened and drained)

2 shiitake mushrooms (soaked and sliced)

3 cabbage leaves (cut into small chunks)

1 tbsp. cooking oil

5 slices ginger (peeled)

3 garlic cloves (peeled and sliced)

1 shallot (peeled and sliced)

1 sprig spring onion (cut into 1" sections)

Sauce:

100 ml. water

1/2 tsp. chicken stock granules

1 tbsp. light soy sauce

1 tsp. dark soy sauce (add a bit more, depending on the darkness of your sauce)

1/2 tbsp. oyster sauce

1/2 tsp. sugar (to taste)

Dash of ground black pepper

1/2 tsp. sesame oil

Methods:

1. In a pot, add in all the sauce ingredients, bring to a gentle boil, then remove from heat and set aside.
2. In a medium heated wok, add in 1 tablespoon cooking oil and saute the ginger, garlic and shallot until fragrant.
3. Turn heat up and add mushroom and cabbage.  Toss well.
4. Place prawns and softened glass noodles into the wok and pour in the sauce.
5. Mix well and bring to a boil.  Stir in between cooking and cook until the noodles is softened.
6. Taste and adjust with more seasoning if needed.
7. The glass noodles will continue to absorb the sauce.  If it appears too dry, add in a bit more water.
8. Garnish with spring onions, stir to mix and dish it into a claypot.
9. Serve immediately.

This recipe is adapted from 'Bear Naked Food' with a slight adjustment to suit my cooking preference.

Singapore Chili Prawns

 

Ingredients: (serves 3)

12 large prawns (heads and tails left intact but bodies peeled and deveined)

4 mild red chilies (roughly chopped)

6 garlic cloves (peeled and roughly chopped)

3 shallots (peeled and roughly chopped)

1/2" ginger (peeled and chopped)

3 tbsp. cooking oil

1/2 tbsp. cornflour mix with 1 tbsp. water

1 egg, whisked

Spring onion/coriander  - to serve

Tomato ketchup mixture: (mix in a bowl)

1/4 cup tomato ketchup

1 tbsp. soybean paste (lightly grind using a mortar and pestle)

1 tbsp. sugar (more to taste)

1/2 tsp. sea salt (more to taste)

1 1/2 cup water

Methods:

1. Place the chilies, garlic, shallots and ginger in a bowl of a hand blender, pulse until the ingredients are finely chopped, and set aside for later use.
2. In a heated wok of medium heat, add cooking oil.  Add the chili mixture and cook, stirring constantly until the shallots are translucent and fragrant.  Turn heat up and then add the tomato ketchup mixture.  Simmer for 2-3 minutes to allow the flavors to infuse, and taste for correct seasoning; adding more sugar and salt if needed.  Then add the prawns and toss to coat.  Cover with a lid and cook until prawns are just cooked.  Pour in the cornflour mixture and cook, stirring until the sauce is thick.  Then drizzle in the egg, stir to mix the egg through the sauce.  Off the heat.  Transfer the prawns and sauce to a serving plate.  Top with spring onion/coriander, and serve.

I adapted this yummylicious recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.

Spicy Sweet and Sour Prawns

 

Ingredients:

10 prawns (peeled with tails on, and deveined)

2 sprigs spring onion (cut 1 1/2")

3 cloves garlic (peeled and chopped)

2 slices ginger (peeled and chopped)

1 pc. red chili (sliced slightly thick and slant)

2 tbsp. unsalted butter

1 tsp. cornflour + 1 tbsp. water (mix in a small bowl)

Sauce: (mix in a bowl and set aside)

2 tbsp. brown sugar

2 tbsp. tomato ketchup

2 tbsp. rice vinegar

3/4 tbsp. Shaoxing Wine

A pinch of salt

3 tbsp. water

Marinade for prawns:

1/2 tbsp. vinegar

Pinch of salt

Pinch of pepper

2 garlic cloves (peeled and chopped)

1/2 tsp. Paprika powder

2 tsp. cornflour

Methods:

1. In a bowl, marinate prawns with the marinade ingredients and set aside.
2. Mix all the sauce ingredients in a bowl and set aside.
3. In a deep heated pan, add oil for frying the prawns using medium heat.  Fry marinated prawns until lightly brown, dish up.  Remove crumbs, turn heat up and fry a second time for a more crispy prawns.  Remove from heat.
4. In a clean heated wok/pan, add 2 tbsp. of butter, add chopped garlic and ginger, stir-fry until fragrant; then add chili, stir-fry for a quick minute, then add in the sauce.  Stir until it comes to a boil, and taste for correct seasonings, based on your preference.  Next,  add in the cornflour water mixture and stir until the sauce slightly thicken, and of the heat.
5. Add in the fried prawns, spring onions, and stir to combine.
6. The prawns are ready to be served with a plate of warm fluffy rice!

I adapted this recipe from 'Hoon & Elen's Today Cuisine' from Youtube, with a slight adjustments to suit my cooking preference.

Pong Pong Fried Prawns

This is a late post of many 'moons'... hahaha... I recalled planning to cook a platter of few items, with a smaller portion of each.  Few attempts of opening and closing the fridge, checking on the ingredients needed, and finally I came up with this '4-in-a plate'  dish.

Let me share with you these 4 dishes in a plate:

1. King of Ribs (Pai Kut Ong) to get the recipe click here
2. Chinese Meat Rolls (Ngo Hiang) to get the recipe click here
3. Chinese Dumpling (Wonton)  to get the recipe click here
4. Pong Pong Fried Prawns - this is a recipe which I have just try out and I love the crispy/crunchy batter.  Let's get to the recipe...

Ingredients:

15 medium prawns 

100g. self raising flour (sifted)

30g. rice flour (sifted)

110 to 120g. water

Pinch of salt

Pinch of ground white pepper

2 tbsp. cooking oil

Methods:

1. In a large bowl add self raising flour, rice flour, salt, white pepper and water, (water I add 100g. first, then add bit by bit as we get along with the mixing until you get the right consistency, and you might not need to use all); mix  until well combined; then add in 2 tbsp. cooking oil and continue to mix well.  Chilled in the fridge for 30 minutes.
2. To prepare the prawns: peeled the prawns but leaving the tail intact, deveined, add a bit of salt, rinse with water, drain and use kitchen paper to dry well. (It is very important to dry the prawns well).  Place the prawns into a bowl.
3. Add pinch of salt and white pepper into the prawns and toss to ensure all is coated.
4. In a heated wok, add enough cooking oil for deep-frying.  
5. To fry, dip the prawns into the batter and place them into the heated oil.  Do not overcrowd the pan.  Turn the prawns over and fried the prawns until golden.  Dish onto a plate with kitchen paper to soaked the excess oil. Repeat with the rest until all is done and serve.

I adapted this recipe from Doris Ong Guek Eng.

Scallion Prawn Fritters

Many people enjoys this amazing golden prawn fritters, which are crispy at the sides and slight fluffy on the inside for afternoon tea.  They are best served while still hot, so as to enjoy the real crunch of this scrumptious prawn fritters.  These fritters are served with sweet and spicy chili sauce or even the normal Maggi chili sauce.

One important tip to make good prawn fritters with thin crispy sides is to use a flat ladle to spoon the batter. 

Ingredients:
Prawns (amount depends on how many people you are serving)
2 sprig scallion or spring onions (chopped)
150g. rice flour (sifted)
50g. plain flour (sifted)
2 tsp. baking powder (sifted)
1 tsp. salt
1 tsp. sugar
1 1/2 tsp. grounded white pepper
1/2 tsp. chicken stock granules
3 tbsp. cooking oil
1 egg
180g. water
Enough cooking oil for deep frying

Methods:

1. Remove the heads of the prawns, you can leave it on if you prefer.  Blanch in boiling water for 1 1/2 minutes, drain and set aside.
2. To prepare the batter, in a bowl mix together rice flour, plain flour, baking powder, salt, sugar, white pepper, chicken stock granules, 3 tablespoons cooking oil, egg and water.  Whisk with a hand whisk until smooth with no lump.  Then stir in the scallion.
3. In a medium heated pan, add enough cooking oil for deep frying.  Test the temperature of the oil using a wooden skewer.  When the oil is hot enough, small bubbles will appear around the tip of the skewer.
4. To start frying, put the ladle into the oil for quick few seconds, lift it out, use another small soup ladle to scoop some batter and pour it over the ladle (do not fill too full as the batter will overflow after you add in the prawn), take one or two prawns (depending on the size of the prawns) and place it over the top of the batter; then place the ladle into the oil.  Just within few seconds, the prawn fritters will fall off from the ladle.  If your pan is big, you can fry a few at a time.  The fritters will puff up, use a slotted ladle to lightly press over the fritters, turn and continue to fry until both sides are golden.  Remove from oil and place over a wire rack to let the excess oil drips off.  Repeat until all is done.
5. Time to enjoy these crispy/crunchy and tasty scallion prawn fritters with your favorite chili sauce.

This recipe is adapted from 'MyKitchen101en.com' with a slight amendment to suit my cooking preference.

Stir-fried snow peas with prawns

As a homecook, at times I too run out of ideas or too lazy to think of what to cook; or nearing to the end of the week and my kitchen is running out of food; or too busy to go marketing, etc...

When I am in such a situation I will normally take a peek in my fridge, grab whatever items I can find, mix and match the ingredients, and there it goes...  a plate of stir-fried green peas with prawns.

Few simple steps:

1. Wash the snow pea and pull off the tough string that runs along the side of the pod.  Set aside.
2. For the prawns, remove shell, devein and set aside.
3. 1 shallot, peel and thinly sliced.
4. 2 garlic cloves, peel and chopped.  (sometimes I will use sliced garlic)
5. In a medium heated wok, add 1 1/2 tbsp of cooking oil, saute the shallots and garlic until fragrant.
6. Add in the snow peas and give it a few quick stir, then move the peas to the side of the wok, add in the prawns, stir-fry and mix in the peas.
7. Add some water, stir to mix.
8. Season with dashes of chicken stock granules, stir well to mix, taste for correct seasoning and once the peas is cooked, off the heat and dish onto a serving plate.  The doneness of the snow peas depends on individuals.  Some prefers it soft, while others prefers it crunchy.  So, cook it according to your family's liking.  

Stir-fried sambal paku with prawns

Who would say 'NO' to this mouth-watering spicy sambal dish, especially after a day's work and looking forward to having dinner in the comfort of your sweet home. Definitely not my family, we love this sambal paku dish, and with an additional ingredient of prawns, well... it's deliciously yummy!

Ingredients:
2 bundles fresh paku 
Some medium prawns (peeled and deveined) 
3 tbsp cooking oil
Salt/msg/chicken stock (to taste)
Water

Sambal (blended)
2 red chilies (deseeded and cut into chunks)
2 chili padi (deseeded) - optional (if you prefer it more spicy)
3 shallots (peeled and quartered)
3 cloves garlic (peeled)
1 tbsp dried shrimps (washed, soaked and drained)
1 tbsp toasted belacan

Methods:

1. Cut the fresh paku into sections (sizes depending on your preference), obtain the young stems only as they are softer.  Washed and drained.
2. In a heated wok add cooking oil.  Add blended sambal and stir-fry until fragrant.
3. Add paku and stir-fry for about 2 minutes, then add prawns, stir to mix.
4. Add salt/msg/chicken stock granules, some water and continue to let it simmer, and if you prefer more gravy add more water and stir to mix. Do not add too much seasoning at one time as the sambal might be slightly salty.  Taste for correct seasoning.
5. Once the paku is cooked remove from heat.
6. Serve as a dish with freshly cooked rice and other dishes.

"It's Simple Yet Yummylicious!"

Steamed Fresh Water Prawns

Having some fresh water prawns in my freezer, given by my brother-in-law, I've decided to steam them for lunch last Sunday.  With myself and hubby busy with the general house clearing and cleaning I might as well cook us a simple 2-course meal.

Ingredients:
14 Fresh water prawns 
4 cloves garlic (peeled and finely chopped)
1 red chili (deseeded and finely diced)
3 tbsp cooking oil (for frying the garlic)

Seasonings: (Mix into a bowl)
1 1/2 tbsp light soya sauce
1 tbsp shaoxing wine
1 tsp chicken stock granules
1/2 tbsp sesame oil
Dash of sugar
Dash of grounded white pepper
2 tbsp water

1 tbsp garlic oil (drizzle over the prawns before steaming)

Methods:

1. Clean prawns, make a slit along the middle of the back, deveined and also make a cut on the head (to ease cooking), and arrange them on a large plate.
2. Add cooking oil into a low heated wok, fry garlic until golden, remove from oil onto a plate, and dish the garlic oil onto a small bowl.
3. Spoon the seasonings over the prawns.
4. Sprinkle fried garlic and diced chilies on top.
5. Drizzle 1 tbsp garlic oil over the top.
6. Steam using high heat for few minutes and until the prawns turned red.  To check whether it is cooked, I use a fork to pierce on the biggest prawn, if it can go through easily, means it is cooked.  I don't like to over steam my prawns as it will becomes hard.
7. Remove from heat and serve immediately.

Before steaming

The prawns are cooked!

Cereal Butter Prawns

A favourite Prawn Dish which most families will order when they are eating out. Today, many home cooks are also cooking this popular dish in their home kitchen.  So, if you have some big prawns in your fridge, let's try out this dish. It is indeed a keeper!

Ingredients:
10 prawns 
1 tsp salt
1 tsp pepper
1/2 egg (beaten)
1 tbsp flour
1 tbsp cornflour
3 sprigs of curry leaves
1 red chili (chopped) or 4 chili padi (my chili padi is out of stock)
1 1/2 tbsp butter
1 tsp cooking oil
3/4 cup Nestum/Cereal
1 tbsp sugar
1 tsp salt
1 tsp chicken stock powder
1 tbsp milk powder

Methods:

1. Clean the prawns by using a pair of scissor to trim the feelers and legs, cut a slit on the back of the prawns, deveined and pat dry.
2. Add the 1/2 beaten egg into the prawns and mix to coat the prawns.
3. Add salt, flour, cornflour, and mix gently to coat.
4. Deep-fry prawns 2 to 3 minutes, dish and drain on kitchen paper.
5. In a bowl mix together nestum, milk powder, sugar, salt and chicken stock powder.
6. In a heated wok, melt butter with the cooking oil, add in the curry leaves and chopped chili and stir-fry until fragrant.
7. Add in the nestum and stir-fry for about 2 minutes.
8. Return the prawns to the pan, gently stir until well mixed and prawns are well coated with the crunchy cereal.
9. Off the heat, dish onto a serving plate and serve!

Notes: Though I did not serve this dish immediately after cooking, but half an hour later, the nestum/cereal is still so crunchy, as well as the curry leaves.  

This recipe is adapted from Diana Gale of The Domestic Goddess Wannabe.  Thank you so much Diana for sharing with us this YUMMYLICIOUS 'high-class' dish. "Thumbs-UP!"

Pan-fried Prawns

Cooking fresh prawns does not require many ingredients and seasonings to come up with a delicious appetizing prawn dish. During our recent road-trip to Telaga Air, we bought some freshly caught big prawns from the fisherman there.  As I was trying to figure out how to cook it, a prawn recipe from Diana Gale (The Domestic Goddess Wannabe) pop up in Facebook. Without further ado I put a hand on this recipe 'Pan-fried Prawns' and the outcome is Yummylicious!

Ingredients:

15 prawns

5 cloves garlic (minced)

1 inch knob ginger (minced)

1/2 tbsp light soy sauce

1 tbsp shaoxing wine

1 tsp sugar

2 spring onion (chopped)

4 tbsp cooking oil

Methods:

1. In a heated wok, add cooking oil, saute minced garlic and ginger until fragrant.
2. Add prawns, shaoxing wine, light soy sauce and sugar.
3. Stir to cook both sides of the prawns, pressing prawns down to ensure they are cooked evenly.
4. Once prawns are cooked through the skillet will become dry, add the chopped spring onion, give it a quick stir to mix and off the heat.
5. Dish onto a plate and serve immediately. 

Steamed Prawns with Shaoxing Wine and Egg White

Steamed fresh prawns are deliciously tasty and I believe this dish is the favourite of many. Though steaming prawns does not require many ingredients and seasonings, each household do have their own technique.  Steamed prawns are also my family's favourite I bought a kilo of the very fresh medium-large prawns, intending to steam for my children and grandson who are back for holiday. Coincidentally,  I came across an online recipe which attracted me so much, so instead of using my own signature recipe to cook this prawn dish I decided to try a hand on this recipe which is adapted from "GoodyFoodies."

Ingredients:

30 prawns (washed, trimmed with shell on, head and tail intact)

2 knob 1" ginger (peeled and julienned)

1 tsp salt

3 egg whites

1 tsp sesame oil

4 tbsp shaoxing wine

1 shallots (peeled and finely chopped)

2 cloves garlic (peeled and finely chopped)

1 1/2 tbsp cooking oil

Spring onion (to garnish)

Methods:

1. Pat dry prawns with kitchen towel.  Use a scissor to cut the back of the shell, then use a knife to cut a slit to expose the flesh.
2. Pour egg white into heatproof dish (I use 2 medium size rectangular dish).  Arrange the prawns on top of the egg white, place the julienned ginger on top of the prawns and sprinkle salt over. Pour over shaoxing wine and sesame oil evenly and leave to marinate for 10 to 15 minutes.
3. In a pan heat the cooking oil, fry the shallots and garlic until golden brown. Dish out and sprinkle over the top of the prawns. Do not add the oil.
4. Steam the prawns over high heat for about 5 minutes or until cooked.  Do not overcook the prawns as the texture will become hard and rubbery.  Garnish with spring onion and serve immediately.

The prawns are so sweet and we all enjoyed this yummylicious Prawn Dish.  This dish is indeed a keeper!

Crunchy Prawn Wonton

I am making this Crunchy Prawn Wonton for my Steamboat, a recipe adapted from The Informal Chef with some amendments.  To obtain the whole "Crunchy Prawn Wonton Soup" recipe click here

Ingredients:

Wonton wrappers

100 g prawns (shelled and deveined)

1/2 tbsp chopped spring onions (green part only)

1/2 tsp baking soda

Prawn marinade:

1/2 tsp salt

1/2 tsp sugar

1 tsp light soy sauce

a few drops of sesame oil

dash of grounded white pepper

1 1/2 tsp egg white

1 tsp cornflour

Methods:

1. Rub prawns with baking soda and set aside for half hour.  Rinse off with tap running water for a while, drain and cut into chunks.
2. Combine all marinade ingredients with the prawns and mix well.  Let it marinate for at least two hours in the fridge.
3. Just before wrapping, bring out the prawns from the fridge, add in the chopped spring onions and mix with a spoon to combine.
4. Wrap marinated prawns with wonton wrappers.
5. Boil wanton in a pot of boiling water for a quick 1/2 minute, dish with a slotted spatula and put aside on a plate.

Notes:  I only need to quick boil the wonton to get rid of the flour on the wrappers, so that my steamboat soup will not be starchy and secondly I still need to put them into the steamboat together with all the other ingredients.  

Golden Prawn Balls

Many a times when my family is having dinner outside we will order Salad Prawn Balls, served with salad cream. With some leftover prawns (only about 100 grams) in the fridge I have been thinking whether it's enough for me to try a hand on prawn balls and serve it with chili sauce as I don't have any salad cream.  As I am serving it as an additional side dish and only for two persons (me and hubby), it should be more than enough.  This is the outcome.... makes 9 balls.

Ingredients:

100 g medium-sized prawns

Dash of light soy sauce

Pinch of salt

Dash of grounded white pepper

3 tbsp flour + water = medium thickness batter

Cooking oil (deep-frying)

Methods:

1. Peel prawns, deveined, chopped roughly and place in a bowl.
2. Add in light soy sauce, salt and white pepper and mix to combine.
3. Heat up the cooking oil in a wok until medium heat.
4. With a spoon, scoop an amount of prawn mixture, using fingers roll into balls, coat evenly with batter and drop balls into heated oil and deep-fry until golden brown, remove and drain on kitchen paper.  Repeat until all is done. 
5. Serve hot to enjoy the crunchiness of the prawn balls with vegetables of your preference at the side and chili sauce.

Mum's Bubble Prawns (Deep-fried prawns)

Deep-frying prawns may sound simple, but to get the batter right is most important, as the batter ingredients determines the crunchiness of the fried prawns.  Each household has their own recipes which has been handed down from one generations to another. The flour used varies, such as plain flour, self-raising flour and some incorporate a bit of rice flour, baking powder, etc... etc...

I've tried this recipe from Victoria Bakes, which is named 'Mum's Bubble Prawns' and the outcome is great.  To all who love deep-fried prawns, here's the recipe to share.

Ingredients:

8 prawns (peeled with tail intact) 

Seasoning:

1/2 tsp grounded white pepper

1 tsp light soy sauce

1/2 tsp sesame oil

Batter:

4 tbsp self-raising flour (sifted)

1 1/2 tbsp rice flour (sifted)

1/4 tsp salt

Water

1/2 tbsp oil (add to the batter, blend well)

1 egg white (beaten slightly)

Methods:

1. Add the seasoning into the prawns, mix  and let it stand for at least 2 hours.
2. When ready for deep-frying, prepare the batter by adding self-raising flour, rice flour and salt into a bowl, add in water gradually and mix until you get a slightly thick batter.  Stir in oil and blend well.  Add in about a tbsp of slightly beaten egg white into the batter and stir to mix.  The consistency of the final batter, when scoop and let it drip down from a spoon should be able to leave a mark at the tip of the spoon before disappearing.
3. Add about 1 tbsp lightly beaten egg white (the leftover portion) to the prawns and toss to mix.
4. In a deep wok heat enough oil for deep-frying, dip the prawn into the batter and place it gently into the medium heated oil.  do not over-crowd the wok, and when one side has turn golden brown turn over.
5. Once the prawn is cooked turn to high heat for the final fry, which serves to remove additional oil from the prawns thus makes the prawn crunchier. 
6. Dish, drain on kitchen paper to rid off excess oil and repeat till all is done.
7. Serve hot!

Tamarind Sauced Prawns

Ingredients:
200g medium size prawns (shelled, leave tail intact and deveined - see notes below)
1/2 tbsp ginger (finely chopped)
1 shallot (finely chopped)
1 red chilli (deseeded and finely chopped)
4 tbsp cooking oil

Tamarind Sauce (mix and stir)
1 tbsp tamarind paste
1 tbsp sugar (taste and add more if desired)
1/2 tbsp oyster sauce
Dash of fish sauce
3 tbsp water

Methods:

1. Add cooking oil into a medium-high heated wok, add prawns and stir-fry until just pink, remove from heat and drain on a colander to let the excess oil drips off.
2. Remove excess oil in the wok leaving only 2 tbsp, saute chopped ginger, shallot and red chilli until fragrant. Add the tamarind sauce and stir for a few seconds.  As it starts to boil, add in the prawns and stir-fry until the prawns are well coated in the sauce and the sauce has slightly reduced.
3. Off the heat, dish and serve.

Note:  When removing the vein from the prawns I do not cut a slit at the back side of the prawns as I intend to keep the prawns whole and when cooked the prawns will have a nice rounded curl.  I either pull the vein out from the front of the prawns if the vein is seen protruding from there, or else I will use a toothpick to prick the back-side of the prawns and pull out the vein.