Bamboo Prawns

Ingredients:

500 gm green king prawns
3 tbsp oil
1 tsp grated ginger
1 bamboo shoot
1 stick celery
4 shallots
1/2 cup water
1 chicken stock cube
1 tsp cornflour


Directions:

Shell prawns, make shallow cut along back of prawn and remove back vein.

Cut bamboo shoot into 1 cm slices, then cut each slice into 5mm strips. Cut celery, shallots into approximately the same size.

Cut a 1 cm slit right through prawns, along the line of the vein. Push a strip of bambaoo shoot, celery and shallot through slit in prawns.

Heat oil in wok or large frying pan, saute ginger one minute, add prawns, saute until light pink.

Combine water,, crumbled stock cube, cornfour and 2 tsp of water, add to pan, stir until sauce boils and thickens, reduce heat, simmer one minute.


Serves 4

Fried Chili Crabs

Ingredients:

2 medium size raw crabs
1/2 cup cooking oil
2 tsp finely grated fresh ginger
3 cloves garlic - finely chopped
3 fresh red chilies - seeded and chopped
1/4 cup tomato sauce
1/4 cup chili sauce
1 tbsp sugar
1 tbsp light soy sauce
1 tsp salt


Directions:

Wash crab well, scrubbing away any mossy patches on the shell. Remove hard top shell, stomach bag and fibrous tissue and with cleaver chopped each crab into 4 pieces or 6 if they are large.

Heat a wok, add oil and when oil is very hot fry the crab pieces until they change colour, turning them so they can cook on all sides. Remove to a plate.

Turn heat to low and fry the ginger, garlic and red chilies, stirring constantly, until they are cooked but not brown.

Add the sauces, sugar, soy sauce and salt, bring to boil, then return crabs to the wok and allow to simmer in the sauce for 3 minutes, adding very little water if sauces reduce too much. Serve with white rice.


Serve 4

Simple Prawns Sambal

Ingredients:

1/2 kg prawns (semi large)
salt and sugar to taste
1 tbsp tamarind juice

Ingredients to pound:
5 dried chillies (soak in water)
4 fresh red chillies
1" fresh turmeric (kunyit basah)
1/2" shrimp paste (belacan)
10 shallots/or more


Directions:

Saute the pounded ingredients in low heat until fragrant.

Add in prawns and combine with the sauce. Add in tamarind juice, salt and sugar to taste. Cook until prawns are done.

Garnish with chopped coriander leaves or spring onions.


Source: Malaysian Recipes

Honey Fried Shrimp

Ingredients:

300 gm medium size prawns - skin off and tails remain and deveined
1/2 tsp lemon juice
400 gm all-purpose flour

For the Sauce:
1/2 of onion - julienne
2 tbsp oyster sauce
4 tbsp honey
1/4 tsp white pepper
100 ml water
1 tsp lemon juice
1/2 tsp chicken stock powder
Enough cooking oil


Directions:

Mix the prawns with lemon juice. Coat the prawns with the flour. Fried.

For the Sauce:
Heat the pan, add in the onion and saute until fragrant.

Add in the oyster sauce, honey and white pepper. Stir until well combined. Add water and let it simmer till the sauce thicken. Add in the lemon juice and the chicken stock.

Serve prawns with the sauce.

Serves 5

Happy Shrimp Stir Fry Recipe

Ingredients:

For the sauce (mix together in a bowl)
2 teaspoons sugar
1/2 cup chicken or vegetable broth
3 tablespoons ketchup
1 teaspoon white vinegar)
1/2 teaspoon sesame oil

For the shrimp
1 pound raw shrimp - deveined
2 teaspoons cornstarch
2 tablespoons canola, vegetable or peanut cooking oil
1 teaspoon grated fresh ginger
1-2 garlic cloves - finely minced
1 tablespoon finely sliced green onion
Handful of shredded iceberg lettuce


Directions:

Pat the shrimp very dry and place them in a bowl. Toss with the cornstarch.

Heat a wok or large frying pan on high heat until a bead of water instantly sizzles and evaporates upon contact. Add the cooking oil and swirl to coat. Add the cornstarch coated shrimp to the wok and spread out in one layer. Let fry untouched for 1 minute.

Flip and fry other side for another minute. Remove the shrimp from the frying pan, keeping as much oil in the pan as possible.

Return the pan to the stove. Add an additional teaspoon of cooking oil to the pan if needed. When the pan is hot, turn the heat to medium and add the garlic and the ginger and fry for 15-30 seconds until fragrant.

Pour in the sauce mixture and bring to boil. Add the cooked shrimp back into the wok and let simmer for an additional minute until the shrimp are cooked through. Serve on bed of shredded lettuce and top with garnish of sliced green onions.


Serves 4.


Source: simplyrecipes.com