Grilled Garlic Butter King Prawns Recipe

This is a dish that can be elegant if presentation is done right that it will impress your family and guests. Sometimes when you plan to cook a few dishes yet you have only 2 stoves and 1 oven, this will be one of the easiest recipe to pop in the oven, when the oven beeps, plate and serve immediately.


Recipe for 1-2

Ingredients
8 King Prawns
6 cloves of Garlic (minced finely)
2 tablespoons of Butter (approx 30g)
1 teaspoon of Italian Herbs (or any Herbs)


1. Prepare the prawns, our tips below.
2. Lightly rinse, pat dry, and arrange the prawns.
3. Pre-heat oven to 250°C.
4. Mix Garlic, Butter, Italian Herbs well.
5. Fill each prawns with about half a teaspoon of Garlic Butter Mix.
6. Grill in the oven for approx 15mins.
7. Plate the prawns and serve hot.

Enjoy~

Lesson Learnt & Tips:
- These prawns can be prepared few hours before meal time, cover with kitchen wrap and store in fridge.
- Fresh Prawns shelf life in a refrigerator is 1-2 Days. For longer shelf life of 6-8 Months store in a Freezer. More info here.
- How to prepare the prawns? For ours we are keeping the head, shell, legs and tail on for presentation. To devein the prawn, use a kitchen scissor to cut the shell along the middle of the back. Then use a knife to make a long slit along the middle of the back to expose the dark vein. Pull out the vein. To have the butterfly prawn effect, give a deep cut along the back, open it out and press it down so that it's flat. Turn the prawns over and slit in between of all the prawns leg so it won't curl up during the grilling process.


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Is this Product good?::: Tom Yum Noodles with Fish slices, Fishballs, Prawns (A Taste of Peace Brand)

Another good brand to introduce. It's not that spicy which is good for me..haha! However you can add additional chilli to boil or sambal to spice it up to your preference.



Recipe for 2

Ingredients
3 tablespoons of Tom Yum Paste (A Taste of Peace Brand)
2 small bowls of Water
6 Fishballs
250g of sliced Fish
6 Prawns
Spring Onion to use for garnishing
1 packet of Kuey Teow (pre-blenched)

Pre-blench the Kuey Teow and Portion into 2 bowls. Bring the Water to a boild and add in the Tom Yum Paste and stir until well desolved. Place the Fishballs in to cook until it float. Add in the Prawns and Fish and let it boil for approx 3 to 5min. Dish out and portion the ingredients in to the 2 bowls then pour the tom yum soup over and serve HOT!

Enjoy~


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Shrimp Avocado Salad Recipe

Ingredients
1 diced Avocado
32 peeled Shrimps
2 tablespoons Red Onion

Dressing Ingredients
0.5 teaspoon Italian Herbs
0.5 teaspoon Garlic Powder
0.5 tablespoon Red Wine Vinegar or 1 tablespoon of Lime Juice
0.5 teaspoon Chopped Parsley or Cilantro
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Dijon Mustard
Salt & Black Pepper to taste

Step 1 Steam the peeled Shrimps.
Step 2 Place all the Dressing Ingredients in a small bowl and whisky until well combined, then set aside.
Step 3 Put the Shrimp, Avocado and Onion in a large bowl. Follow by pouring the desire dressing amount desire and give it a toss.
Step 4 Serve additional dressing on the side or in a bottle for your guest to add on themselves.


Enjoy~!!!

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Golden Sand Salted Egg Prawns Recipe

Deary and me are nuts about Salted Egg anything! Prawns..Crabs..Squid..you name it. It's been a while that I have the fear of trying it out myself at home as it seems to be a complex dish. At last I cooked it, we very delighted with the results.


Ingredients
15 large Prawns
4 Salted Egg Yolk
2 stems of Curry Leaves
1 tablespoon Butter
2 tablespoons Evaporated Milk or Simmered down Fresh Milk
0.5 teaspoon Salt
0.5 teaspoon Sugar
Vegetable Oil

Prawn Marination Ingredients
1 teaspoon Oyster Sauce
0.5 teaspoon Sugar
0.5 teaspoon Sesame Oil
3 tablespoon Corn Flour
1 Egg
0.5 teaspoon White Pepper

Step 1 Shelled and devein prawns.
Step 2 Marinate the prawns for 10 to 15 minutes.
Step 3 Steam the Salted Egg Yolks until just done.
Step 4 Smash the cooked Salted Egg Yolks and set aside.
Step 5 Heat a pan with Vegetable Oil.
Step 6 Drain as much prawn marination as possible.
Step 7 Shallow fry the prawns and remove them when it is semi cooked. Set aside.
Step 8 Melt Butter and add Curry Leaves. Stir fry until fragrant.
Step 9 Add in the Smash Salted Egg Yolks, Evaporated Milk and Prawns.
Step 10 Immediately and quickly toss and mix well.
Step 11 Add Salt and Sugar. Stir till well combined.
Step 12 Dish and serve immediately.

Enjoy~!!!

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Chawanmushi with Angry Bird Fishcake, Prawns, and Shiitake Mushroom

Ingredients
2 Chawanmushi Cups
2 Eggs
320ml of Filtered Water / Dashi Stock / Chicken Stock
2 tablespoons Soya Sauce
1 tablespoon Mirim / Chinese Rice Wine
4 pieces of peeled Prawns
4 tablespoons of Filtered Water
2 Angry Bird Fishcake
1/2 sliced Shiitake Mushroom
Water for steaming


Pre-cook peeled Prawns
Step 1 Heat up a pan.
Step 2 Pour the Filtered Water and place the prawns in.
Step 3 Let it Simmer on both side until it turns slightly white.
Step 4 Remove from pan and set aside.


Chawanmushi Egg Mixture Steps
Step 1 Fill a steamer with water and put it to boil. Note that the cups should 2" above the boiling water.
Step 2 Break eggs into a bowl and stir it gently in a cutting motion to avoid bubbles from forming. Stir till well-mixed.
Step 3 Gradually stir the Filtered Water / Dashi Stock / Chicken Stock into the eggs.
Step 4 Add Soya Sauce and Mirim / Chinese Rice Wine and stir till well-mixed.

Assembling and Steaming Steps
Step 1 Arrange the Prawns, Angry Bird Fish Cake & Shiitake Mushroom in the Chawanmushi Cups.
Step 2 Fill the Chawanmushi Cups with 3/4 full of the Chawanmushi Egg Mixture.
Step 3 Place in the steamer and cover the Chawanmushi Cups.
Step 4 Steam on high heat for 2 minutes then off the fire to let the egg set.
Step 5 Continue steaming for anything 5 minutes on low heat then off the fire to let the egg set. This is to prevent over cooking. Repeat one more time or until the top middle is not watery.
Step 6 Remove Chawanmushi cups from the steamer and set aside to cool for 2 minutes before serving.

Tips: Do not beat the mixture. For a smooth beancurd-like texture and no bubbles too, use the cutting motion while you stir gently.

It's ready to be serve!


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Japanese Cuisine Exploration ::: Japanese Chicken & Prawn Curry Don

Being away from Malaysia with one & only the following restaurant Sakura that can be locate in Mauritius.

i brought over some Japanese ingredients where i made this meal twice in my long holiday trip to take care of dear there...

Ingredients:
2 scoops of Japanese Rice
Water
Japanese Bread Crumbs
Japanese Flour for Tempura
2 Eggs
2 tablespoon Lemon Juice
4 slices of Boneless Chicken
100g of Prawns
2 boxes of Japanese Pre-Cooked Curry (definitely the BEST of all brands)
Cooking Oil


Method:
Japanese Rice
1. Place rice in a bowl & rinse it twice.
2. Pour the rice in the rice cooker add water in until it's 1cm which can be test with your finger :)
3. Let it cook while you prepare the rest of the dish.

Fried Breaded Chicken and Tempura
1. Wash chicken and prawn dry them with kitchen tissue.
2. Beat eggs with lemon juice.
3. Pour bread crumbs and tempura flour each on separated plates.
4. Pour Oil in Frying Pan and heat. Oil is ready to be use for frying when bubbles form around your wooden chopstick when you're testing it.
5. Take a slice of boneless chicken and deep it into the egg mixture, hold a moment and let the excess mixture drip then place it on the breadcrumbs and press slightly turn sides and dust the sides if needed.
6. Place chicken in to deep fry! Take it out and place to cool when it turns golden brown~
7. Repeat this for the Prawns too.

Japanese Curry
1. Open and put the Japanese Curry in a small pot
2. Heat it up till it boils.
3. Let it simmer for 5mins.
4. Pour Directly on top of the nicely arrange Chicken with Prawns that is on top of the rice.
5. Serve when it's ~HOT~

**need to apologize that i dunno how to read Japanese nor i can write... >.<>

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