150 g prawns – shelled and deveined
2 tbsp chopped chinese chives (kucai)
150 g fish paste
3 shallots – sliced thinly
1/2 tsp Knorr Seasoning powder
1 tsp sesame oil
1 tsp corn flour
1/2 tsp oil
1/2 egg white
(Bash prawns with a knife and roughly chop. Season with salt, pepper and mix well. Then add in all the remaining ingredients. Mixed well and place in the fridge for about 20 minutes).
15 medium/large prawns – peeled, leaving the tail intact.
Wonton Skin – cut into small strips (using a knife or scissors)
(mixed the wonton skin with breadcrumbs in a flat tray).
200 g All purpose flour – shifted
1/4 tsp turmeric powder
1 tsp salt
Water (enough to make a fairly thick paste)
(combine flour, turmeric powder and salt into a mixing bowl. Add water and mix it with a spoon to make a fairly thick mixture. Add in fish, prawn paste, kucai and shallots. Mix and combine well.
1) With oiled hand, take a heaped tbsp of prawn paste, shape the paste around the body of the prawn (leaving the tail uncovered), pressing it tightly to coat the prawn evenly. Roll the prawn in the breadcrumbs mixture creating a thick coating of crumbs and wonton skin around the prawn paste.
2) Heat enough oil with a few drops of sesame oil in a wok on low medium heat till hot. Add the prawns in batches and deep fry for 2-3 minutes or until crisp and cooked through.
3) Drained and serve hot with tangy and sweet sauce or mayonnaise.
1 kg yellow noodles – scalded in boiling water
300 g bean sprouts – scalded in boiling water
100 g roasted peanuts – pounded finely
1 packet instant chicken curry paste (Hai’s Chicken curry paste)
1 packet Hai’s Mee rebus paste
700 g potatoes -cut into large chunks
1.8 litre water/chicken stock
1 tbsp tamarind paste (mixed with 2 tbsp water)
1 tbsp sugar
2 knorr chicken cube
Salt to taste
3 potato with 1 tbsp rice flour (mixed into a paste with a little water)
6 hard boiled eggs – quartered
Shredded chicken (optional)
3 medium tau kua – deep fried and sliced
4 green chillies – sliced
10 small limes – halves
1) Steam potatoes till soft and puree with 1/3 of the chicken curry paste till fine. In a deep pot bring water to a boil and add gravy ingredients. Bring to a boil over medium heat and simmer for 10 minutes. Slowly add in the potato puree and peanuts until desired consistency is obtained. Bring to a slow boil, lower heat and simmer for about 10 minutes. Add potato and rice flour with a little water to thicken gravy. Season with salt and sugar. When it comes to a boil, off heat. Reheat again before serving.
2) To serve, put some noodles and beansprouts into individual bowl. Pour hot gravy over and garnish with eggs, green chillies, fried onions, lime, shredded chicken meat, tau kua and prawn fritters. Serve sambal belacan on the side.
400 gm prawns
1 tbsp dried shrimp (soaked till soft and minced) (optional)
3 shallots – coarsely minced
A handful of beansprouts (optional)
30 g green chives (kucai) – coarsely chopped
1 red chilli – minced coarsely
salt and pepper to taste
300 g tempura flour
50 g rice flour
1 tsp baking powder
150 – 200 ml water
1 tbsp oil
1 tsp Knorr Haochi Seasoning powder
a pinch of salt and pepper
1) Shelled prawns and chopped coarsely, season with salt and pepper for 15 minutes.
2) Combined batter ingredients with whisk in one direction to form a smooth texture paste.
3) Add in the prawns, dried shrimps, chives, beansprouts, chillies, onions, stir and mix evenly.
4) Heat oil in a wok, scoop a spoonful of the mixture and slowly drop into the hot oil, use a fork to gently spread it to your desired size. Shallow fry till golden brown. Drained on kitchen towel.
5) Serve hot with sweet, spicy and tangy sauce or mayonnaise. It also goes well with Mee Jawa.