Claypot Curry Prawns Tang Hoon

Claypot Curry Prawns Tang Hoon.jpg

Claypot Curry Prawns.jpg

Claypot Curry Prawns 1.jpg

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

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

Garlic Sauce Prawns.jpg

Garlic Sauce Chicken

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

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

Mee Sua Prawn Omelette Soup.jpg

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

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.


Prawn Roll (Hae Zho)


Minced Ingredients
200 g prawn meat
100 g chicken breast meat
150 g cuttlefish paste
100 g frozen/fresh crab leg meat
8 pieces fresh water chestnut

Seasoning Ingredients
2 tbsp light soy sauce
1 tsp sesame oil
1 tsp white pepper
Salt to taste
1 tsp sugar
1 tbsp corn flour
1 tsp abalone sauce
1 egg – lighty beaten
2 stalks spring onion – chopped

1 piece bean curd sheet (wiped with a damp cloth and cut 8″ x 5 “)
1 piece banana leaf

1 tbsp corn flour (mixed with 2 tbsp water)

1) Add minced ingredients into a mixing bowl, knead by hand and mix well to combine the ingredients together, add spring onion and seasoning ingredients. Mix well and cover with cling wrap, rest in fridge for 2 hours.
2) Place about 1 tbsp mixture on bean curd sheet, brush the sides with corn water and roll up. Do the same to the rest of the sheet till mixtures are used up.
3) Place the banana leaf on a steaming tray, arrange the prawn roll on it and steam over rapidly boiling water for 15 minutes or cooked through. Off heat and set aside to cool.
4) When ready to eat, deep fry till crisp and golden brown, drained and serve hot.


Dried Prawns Masala

Dried Masala Prawn.jpg

1/2 – 1 kg medium size glass prawns
1 big onion – sliced finely
5 cloves garlic -minced
1 inch ginger – minced
1 big tomato – chopped roughly
2 sprigs curry leaves
1/2 tsp mustard seeds

Dry Spices Powder (mixed)
2 tbsp red chilli powder
11/2 tbsp garam masala
1/2 tsp turmeric powder

Juice of 1/2 lemon or 1/2 tbsp tamarind paste (mixed with 1 tbsp water)
Salt to taste
Pinch of white pepper

1) Clean prawns and deveined. Marinade with 1/2 tsp of turmeric powder, a bit of salt and 1 tbsp corn flour. Set aside.
2) Heat oil in a wok and splutter the mustard seeds and curry leaves. Add in the onions and saute till golden brown. Add in minced garlic, ginger and tomato. Cook till the tomato is soft.
3) Add in the mixed spice powder, stir to mix evenly and continue to stir fry till oil separates. Add in the prawns and mix for 2 minutes  so that the prawns is well coated with the masala gravy. Add in the lime juice /tamarind water, salt and sugar to taste. Taste accordingly and adjust to your preference.
4) Cover and let it cook for a further 8 minutes or till the prawns is just cooked. Serve hot.

Fried Prawns Egg Foo Yong


4 eggs
120 g prawns – shelled, deveined and chopped roughly
1 big onion – diced
80 g bean sprouts
2 stalk spring onion – cut
1 fresh red chilli – sliced thinly

Seasoning Ingredients
1/2 tsp salt
1/4 tsp chicken seasoning powder
1 tbsp light soy sauce
1 tsp corn flour

1) In a mixing beat egg lightly, add in bean sprouts, chilli and seasoning ingredients. Mix to combine.
2) Heat oil in non stick frying pan and saute onions till translucent, pour in the egg mixtures and swirl around the pan to coat evenly. Fry egg while stirring gently and cook for 3 -4 minutes on both sides till light golden brown or until fully cooked.
3) Transfer egg to serving plate and topped with spring onions. Serve hot.


Caramelized Tomato Sauce Prawns

Caramelized Tomato Sauce Prawns.jpg

1/2 kg medium or large prawns – trimmed off feelers
(fried with oil till golden, set aside)

3 stalks spring onions – washed and cut into 3 inch in lenghwise
1 stalk coriander leave – chopped

Minced Ingredients
1 inch ginger
5 cloves garlic
4-5 chilli padi

Sauce Ingredients
4 tbsp tomato ketchup
11/2 tbsp chilli sauce
1 tsp black vinegar
1 tbsp light soy sauce
125 ml water
21/2 tbsp sugar
Salt and pepper to taste
1/2 tsp seasoning powder
1 tsp corn flour


1) Heat wok with oil and saute minced ingredients till aromatic, add in sauce ingredients and bring to a boil. Lower heat and continue to simmer till sauce starts to thicken.
2) Add in prawns and spring onions, toss quickly on high heat and when sauce thickens,
transfer to serving plate.
3) Serve hot and garnish with coriander leave.

Prawns Foo Yung Dan

Prawns Foo Young.jpg

4 eggs
1 stalk spring onion – cut into small
1 fresh red chilli – sliced thinly
1 onion – cut into small pieces
100 g medium prawns – shelled, deveined and cut into bite size piece

Seasoning Ingredients
11/2 tsp light soy sauce
1 tsp oyster sauce
1/2 tsp Shaoxing jiu
1 tsp sesame oil
1 tsp corn coil
1 tsp salt
Pinch of white pepper
1 tsp chicken seasoning powder
1 tbsp water

1) In a big mixing bowl, add in egg and seasoning ingredients, whisk till well mixed. Add in the spring onion and chilli, stir to mix and set aside.
2) Heat oil in a non-stick pan and saute onions till fragrant, add in prawns and stir fry till 1/2 cooked.
3) Add in the egg mixture and stir around over low medium heat till well  coated and cooked thoroughly.
4) Transfer to serving plate and serve hot.

Stir Fry Chye Sim With Prawns


300 g Chye Sim
100 g small prawns – washed and shelled
2 cloves garlic – minced
2 shallot – sliced thinly
1 tsp corn flour – mixed with 1 tbsp water

Sauce Ingredients
1 tbsp oyster sauce
1 tsp Maggi chicken powder
Salt to taste

1) Rinse and cut the chye sim, separate the stem and leaves.
2) Bring a pot of water with oil and salt to a boil. When it boils, add in the  stem and leaves of the chye sim and blanch for about 10 seconds. Drain and rinse with cold tap water. Set aside.
3) Heat 1 tbsp of oil in wok till hot, saute minced garlic and shallots till fragrant, add prawns and stir fry for 1 min. Add in the chye sim and sauce ingredients, toss briskly over high heat to mix evenly for about 1 minute.
4) Thickened with corn starch and serve hot.

Claypot Tom Yum Tang Hoon (Glass Noodle) With Prawns

Claypot Tom Yum Tang Hoon With Prawns.jpg

150 g glass noodles
(soaked till soft, drain and set aside)
12 fresh medium prawns
Coriander leaves
1 tomato – quartered
2 fresh red chilli – slit
4 small red/green chilli padi

1 big onion – sliced
4 cloves garlic
2 stalks lemongrass – bruised
4 pieces kaffir leaves
Coriander root
2 inch galangal – bruised

Sauce Ingredients
2 tbsp Knorr tom yum paste
1 tsp Knorr Hao Chi All-In-One Seasoning powder
1 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp fish sauce
Juice of 1 lime
500 ml prawns stock or chicken stock
1 tbsp sugar
1 tsp mixed black & white pepper

1) Trim and discard sharp edges of the prawns and deveined.  Coat with some corn flour.
2) Heat oil in a claypot and saute onion till soft, add in garlic, galangal, lemongrass, kaffir leaves, coriander root and continue to fry till aromatic. Add in the sauce ingredients, tomato and bring to a boil. Lower heat and continue to simmer for 2 minutes. Taste accordingly and adjust to your preference.
3) Add in tang hoon and arrange the prawns on top of the tang hoon. Cover claypot with lid and simmer over low to medium high heat for 2-3 minutes.
4) Open the lid and using a chopstick to stir through to coat the tang hoon evenly. Cover again  and cook for another 1-2 minutes or until tang hoon have just absorbed all the liquid and prawns is just cook. (add some water if you want more gravy).
5) Garnish with coriander leaves and small chilli padi. Serve in claypot while still hot.