Crispy BBQ Curry Prawn Fritters

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Ingredients
12-15 large prawns – shelled and deveined (pat dry)

Seasoning Ingredients
Juice of 1/2 lemon
1 tsp turmeric powder
11/2 tbsp curry powder
1 tsp McCormick Grill Mates Smokey Montreal Steak Seasoning
4 tbsp McCormick Grill Mates Vintage Smokehouse BBQ sauce
1 tbsp McCormick Grill Mates Chilli & Pepper BBQ Sauce
1 tsp minced fresh chilli
1 tsp sea salt
1 tsp corn flour
1/2 egg white

Batter
2 tsp corn flour
1 egg
1 tsp rice flour
2 tbsp cake flour
1/2 tsp baking soda

Coating
1/2 cup breadcrumbs
3 tbsp dessicated coconut
1 tbsp toasted sesame seed
1 tbsp minced curry leaves
1 tsp McCormick Italian Blend Grinder

Method
1) Add prawns in a bowl, add in seasoning ingredients. Mix well and leave aside for 20 minutes.
2) In a separate bowl, add in batter ingredients and mix well, add in marinated prawns and leave aside.
3) In another big plate, mix coating ingredients well, coat marinated chicken with breadcrumbs mixture.
4) Deep fry prawns till crisp and golden. Drain well and serve hot with mayonnaise, tomato ketchup, Thai Sweet and Spicy sauce or Sambal Belacan.

Alternatively  you can use Air Fryer
1) Pre heat air fryer to 180 C. Line the basket of the air fryer with aluminium foil, arrange the prawns on the foil and lightly brushed with oil.
2) Air fry the prawns for 15 minutes or until crispy and golden. Serve hot with mayonnaise, tomato ketchup. Thai Sweet and Spicy Sauce or Sambal Belacan.

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Crispy Thai Prawn Cake

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Thai Prawn Cake 1

Ingredients
500 g prawns – shelled and deveined (minced finely)
1 small potato – steamed and mashed
1/2 egg white
1 tsp corn flour

Coating Ingredients
1 cup bread crumbs
1/2 cup Nestum cereal
2 tbsp dessicated coconut

Seasoning Ingredients
2 tbsp minced finely cilantro stem
3 cloves garlic – minced finely
11/2 tbsp dessicated coconut
1 tsp white pepper
3 small shallots – minced
1/2 tbsp olive oil
1 tsp baking powder
Salt to taste

 Method
1) Add minced prawns in a big mixing bowl and slam on the sides a few times till a bit sticky (like making fish paste).
2) Add in seasoning ingredients, mashed potato, egg white and corn flour. Combine and mix together well with the prawn paste to form a smooth paste. Place in the fridge for 20 minutes.
3) Place coating ingredients in big plate. Shape prawn mixture into small disc (shape to your preference), flatten a  bit and roll each patty in bread crumbs mixture.
4) Gently place it into hot oil, do not overcrowd as the prawn cake will puff up. Fry till both sides are crisp and golden brown.
5) Drain well and serve hot with Thai Spicy Sweet sauce or Sambal Belacan.

 

Sweet Sambal Chilli Prawns Quiche

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Ingredients
Pastry Ingredients
120 g butter – cut into small cube
250 g All Purpose plain flour
1 tbsp toasted sesame seed
Water

1 tomato – slice thinly into rings

Method
1) Rub butter with flour till resemble breadcrumbs. Add in sesame seed and a bit of water at a time and knead to form a soft dough, Wrap with cling wrap and chill for 1 hour.
2) Roll out thw chilled dough and line a 9 inch quiche pan. Prick the base with a fork, line with aluminium foil and fill with beans.
3) Bake in pre heated oven 180 C for5-30 minutes. Remove the aluminium foil and beans. Put in the prawns fillings, tomato into the quiche shell. Pour in the custard.
4) Put the quiche back to oven and baked for a further 30 minutes at 180 C.

Custard Fillings
2 eggs
180 ml whipping cream
Salt to taste
A dash of black pepper

1) Whisk the eggs and add in the whipping cream, season with salt and pepper. Whisk till well combined and sieve to remove any lumps.

Sambal Prawns Fillings
1 tbsp butter
1/2 onion – chopped finely
200 g prawns – shelled and deveined
1 packet Prima Nonya Sambal
1 packet Prima Sambal Chilli
1 tsp Meat curry powder
50  ml water
1 sprig curry leaves

Method
1) Heat butter in a pan, saute the onion until soft, add the curry powder, Sambal Chilli and Nonya Sambal, stir to well mixed over low heat for 3 seconds. Add in prawns, stir to mix well and saute till just cooked.

Steamed Stuffed Capsicum With Prawns, Egg Tofu And Quail Egg In Vegetarian Sauce (Shitake Mushroom)

Stuffed Capsicum

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Ingredients
5 capsicums (red, yellow, green colour – it’s to your preference)
2 tubes Egg Tofu
200 g prawns – minced finely
150 g minced chicken breast meat
1/2 egg white
1 tbsp corn flour

Seasoning
Salt to taste
Pinch of pepper
1 tsp sesame oil
1/2 tsp chicken powder
1 tsp light soy sauce
1/2 tsp Woh Hup Vegetarian Sauce (Shitake Mushroom Lower Salt)

Sauce Ingredients
150 ml chicken broth
1 tbsp Woh Hup Vegetarian Sauce (Shitake Mushroom Lower Salt)

1 tsp corn flour (mixed with 1 tbsp water)
Some wolfberry
5-6 quail eggs

Method
1) Wash capsicums and cup into cups form.  Remove seeds and rinse well. Drained and set aside.
2) In a mixing bowl, add in minced prawns meat, chicken meat, tofu and seasonings, mixed till well combined. Stuff mixture in capsicum cups, make a well in the center and add with a quail egg. Steam over rapidly boiling water for 20 minutes.
3) In a small pot, bring sauce ingredients to a boil, adjust taste to your preference. Thicken with corn starch.
4) Arrange steamed capsicum on serving plate, ladle the gravy over it and sprinkle with some wolfberry. Serve hot.

Grilled/Baked Gnocchi Otah

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Grilled Otah Prawns Otah 2

Ingredients
300 g small prawns – minced
100 g chicken breast meat – minced
120 g Gonocchi (boiled in boiling water till it floats – drained and set aside)
Banana leaves – soften
200 ml coconut milk
3 eggs – beaten lightly
1 tbsp corn flour
2 tbsp kerisik or dessicated coconut – toasted
Salt and sugar to taste
1 tbsp gula melaka
A mixture of slice thinly turmeric leave and kaffir leave

Blended Paste
4 pieces candle nut
3 stalks lemongrass (white part only)
2 inch fresh turmeric
1 inch galangal
10 shallots
4 cloves garlic
1 inch toasted belacan (shrimp paste)
1 tbsp roasted coriander seeds
20 dried chillies (soak in hot water till soft and cut into small pieces)
4 small chilli padi (optional)
1 tbsp oil
50 ml water

Method
1) In a mixing bowl, add in blended paste, coconut milk, eggs, kerisik, slice turmeric and kaffir leaves, corn flour, salt and sugar to taste and gula melaka.  Adjust taste to your preference. Mix with hands till well combined.
2) Pour mixture to a heated wok and stir till mixture thickens. Off heat and let it cool down.  Add prawns and chicken meat, Gnocchi to the cool down paste and mix till well combined.
3) Cut banana leaf to size 8 x 6 ” , scoop about 2 tbsp full of the otah mixture onto the banana leaf, fold the banana leaf to half and hold on to the center. Fold up the right side to the center and open up the leaf to form a parcel edge. Repeat with the left side and using a staple or toothpick, secure the parcel.
4) Repeat making the parcels until the mixture is done. Grill in pre heated oven 250 C for about 15 minutes or alternatively steam in boiling water for 8-10 minutes.
5) Serve hot.

Pan Grilled Spicy and Tangy Prawns

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Ingredients
15 Medium large prawns – cleaned
3 tbsp Tom Yum Paste
1 tbsp honey
3 tbsp corn oil

3 tbsp butter/margerine
1 stalk spring onion – chopped

Method
1) Wash and drain prawns
2) Rub 3 tbsp oil and Tom Yum Paste with honey all over prawns and leave to marinade for at least 30 minutes to 1 hour.
3) Heat 3 tbsp butter in a pan. When butter is smoking, place prawns around the pan and grilled prawns till both sides turn pink. (takes about 5 minutes).
4) Transfer to serving plate and topped with chopped spring onions. Serve hot.

 

Steamed Marmite Egg With Prawn Abalone

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Ingredients
8 medium prawns – shelled, cut at the back to butterfly
150 g fish paste
8 hard boiled quail egg – shelled
4 eggs
16 shreds black mushroom

Seasoning
1 tsp salt
1/2 tbsp Hua Tiao Jiu
1 tsp sesame oil
350 ml chicken stock/water
1 tsp light soy sauce
1/2 tsp Marmite Yeast Extract
1 tsp corn flour

Sauce Ingredients
1 tsp Hua Tio Jiu
1 tsp corn flour
250 ml chicken stock/water
1 tbsp Marmite Yeast Extract

Method
1) Divide the fish paste to 8 portions. Sprinkle prawns with little corn flour and spread a portion of the fish paste on the prawn and make the center a little concave. Put a quail egg on the center and arrange 2 shreds of mushrooms on two sides. Follow the same procedure for the remaining portions/
2) Beat the eggs and add in seasoning ingredients, sieve and pour into a heatproof bowl/plate and steam over low heat for 12 minutes or until the egg is half done. Arrange the prawn abalone in the bowl and continue to steam over low heat for about 8 minutes or until the egg is cooked.
3) Bring sauce ingredients to a boil, stir lightly and gently pour the gravy on the egg. Topped with scalded broccoli and sliced cherry tomato. Can be served as soup.

Spicy Honey Marmite Prawns

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Ingredients
1/2 kg medium/large prawns – trimmed feelers and deveined
(slit the  back)
Corn flour for dusting

Sauce Ingredients
1 tbsp Marmite yeast extract
50 ml water
4 pieces small rock sugar
1 tsp sugar
1 tbsp honey
1 tsp light soy sauce
1 tsp Thai Spicy Chilli paste

Method
1) Lightly dust prawns with corn flour, deep fry in hot oil till pinkish in colour. Drain and set aside.
2) Heat wok and add in the sauce ingredients, bring to a boil and simmer over low heat till sugar dissolved totally. Add in prawns and stir fry till sauce thickens and almost dried up.
3) Transfer to serving plate and serve hot.

Crispy Noodle Wrapped Prawns

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Ingredients
15 medium or large prawns -shelled, deveined with tails intact
1/2 packet egg noodles

Seasoning Ingredients
1/2 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1/2 egg white
1 tsp corn flour

Method
1) In a mixing bowl, marinade prawns with seasoning ingredients for about 20 minutes.
2) Cook noodles in a large saucepan of boiling water, following packet directions until tender. Drain. Rinse under cold water. Drain.
3) Divide half the noodles into 15 portions. Neatly wrap each noodle portion around 1 prawn. Repeat process with remaining noodles and prawns.
4) Pour enough oil into a frying pan to cover base. Heat over medium-high heat. Cook prawns, in batches, for 2 to 3 minutes each side or until prawns are pink and noodles are crisp. Drain on a plate lined with paper towel. Serve prawns with dipping sauce.

 

Claypot Curry Prawns Tang Hoon

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Ingredients
12 big prawns – washed , deveined and trimmed feelers
1/2 packet chicken curry paste
2 tbsp fish curry powder
2 sprigs curry leaves
4 shallots – sliced
2 cloves garlic – sliced
2 stalks lemongrass – bruised
3 red fresh chillies – halved
100 ml coconut cream
1.5 litre chicken stock

150 g tang hoon (glass noodle) – washed and soaked
Salt to taste
1 tsp sugar
1 tbsp light soy sauce

Method
1) Heat claypot with some oil, add in curry leaves, lemongrass, shallots, garlics, chilli and saute till aromatic. Add in curry powder and paste and continue to stir fry till well mixed and oil separates. Add in chicken stock and bring to a boil. Add in tang hoon, and prawns. stir to mix and covered, simmer over low heat for 8 minutes.
2) Add in coconut cream and stir to combine well, add more water if it is too dry, season with salt, sugar, light soy sauce, adjust taste to your preference, give it a good stir and Continue to cook for 5 minutes.
3) Serve hot.