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.

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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.

Garlic Soy Sauce Prawns/Chicken

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Garlic Sauce Chicken

Ingredients
1/2 kg Medium large prawns
5 cloves garlic – minced finely

Seasoning Ingredients
2 tbsp dark soy sauce
1/2 tsp salt
Dash of pepper
1 tsp corn flour
1 tsp sugar

Sauce Ingredients
2 tbsp worcestershire sauce
2 tbsp dark soy sauce
1 tsp Kicap Manis
1 tbsp light soy sauce
1 tbsp Black Vinegar
1 tsp sugar
1 tsp corn flour
1 tbsp tomato ketchup
1 tbsp chilli sauce
30 ml water

Method
1) Clean prawns and trimmed off feelers and marinade with seasoning sauce for 20 minutes.
2) Heat wok with 2 tbsp oil and pan fry prawns in batches till 3/4 cooked. Drained and set aside.
3) Mixed garlic with sauce ingredients and pour in the wok and bring to a boil. Lower heat and taste accordingly and adjust to your preference. Add in prawns and simmer till sauce thickens, transfer to serving dish and serve hot.

Chicken Breast Meat

As for chicken breast meat, flatten the meat  with a mallet and season with a bit of salt, corn flour, dark soy sauce, pepper and sugar for 20 minutes. Pan fry till 1/2 cooked and add to the sauce ingredients. (same as the prawns)

Mee Sua Prawn Omelette Soup

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Ingredients
Mee Sua
10 medium prawns – shelled and chop coarsely
2 eggs – lightly beaten and season with a bit of salt, pepper and 1 tsp light soy sauce
2 tbsp Crispy ikan billis
Chopped Spring onion for topping
1 tbsp sesame oil
1 tbsp ginger strips

800 ml chicken stock

Seasoning Ingredients
1 tsp light soy sauce
Dash of pepper
2-3 tsp of sesame oil
Salt to taste

Method
1) Heat wok with sesame oil and saute ginger till aromatic and crisp, discard ginger, add in prawns and stir fry till pinkish.
2) Pour in egg mixture over the prawns to make omelette. When it is cooked on both sides, break it roughly with a spatula, add in the chicken broth and bring to a boil. Simmer over low heat for about 8 minutes and add in seasoning ingredients. Taste accordingly and adjust to your preference.
3) Blanch the mee sua in boiling water, drain and transfer to serving bowl. Ladle the omelette soup over it and topped with Crispy Ikan Billis and chopped spring onions.
4) Serve hot.