Crab Claws In Oatmeat Shrimp Ball

crab-claws-in-oats-shrimp-ball

Ingredients
12 pieces crab claws
350 g prawns – shelled and minced
50 g cuttlefish paste
1 small potato – steamed and mashed
1/2  onion – diced finely
1/2 egg white

1 sprig curry leave
2 tbsp Kellogg  Instant Oatmeal
(Fry curry leave and oats with 2 tsp butter till crisp)
Seasoning ingredients
1/2 tsp salt
1 tsp sesame oil
1/2 tsp chicken powder
1/2 tbsp corn flour
1 tbsp Kellogg Instant Oatmeal

1 cup Kellogg Instant Oatmeal
1/2 cup bread crumbs

Method
1) Boil a pot of water and put in crab claws and boil for 1 minute. Drain and set aside.
2) In a mixing bowl, add in shrimp paste, cuttlefish past, potato, onion, egg white and seasoning ingredients, mix and combined evenly.
3) Put the bread crumbs and Kellogg Instant Oatmeal on a plate. Form the shrimp paste mixture into 12 balls, put them on the plate. Insert a claw into each shrimp ball. Coat the shrimp balls with Oatmeal and Bread Crumbs mixture.
4) Heat wok with oil. Deep fry the shrimp ball over medium heat  for 4 minutes or until they are golden brown and have expanded slightly. Drained and place on serving plate.
5) Topped the Shrimp Oatmeal Ball with crispy fried oatmeal and curry leave.

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Sambal Dried Shrimp Tau Kwa

Sambal Dried Shrimp Tau Kwa.jpg

Ingredients
5 pieces small tau kwa – cut into big chunks or to your prefer size
(soaked in salt water for 15 minutes – drain on kitchen paper towel)
A cup of shredded cucumber & carrots strips
Some slice cucumber – for garnishing
1 fresh red chilli – sliced
2 tbsp Sambal Dried shrimps
Juice of 1 calamansi juice

1/2 tbsp dried shrimps – soaked in water till soft and pounded

Sauce Ingredients – pounded roughly
3 shallot
2 garlics
1/2 inch ginger
2 fresh red chilli

Method
1) Coat tau kwa with corn flour and pan fried till golden, set aside.
2) Heat oil in a wok and saute dried shrimps, pounded ingredients till aromatic, add in Sambal Dried Shrimp and continue to stir fry for 5 minutes or oil separates.
3) Season with sugar, 1 tsp light soy sauce, taste accordingly and adjust to your preference, add salt if necessary. Add a bit of water if it is too dry. Stir to mix evenly, add in tau kwa , calamansi juice and toss briefly to coat well with the sauce.
4) Dish out to serving plate and topped with shredded cucumber, carrots and chilli.

 

Sambal Hae Bee With Ayam Brand’s Chili Tuna Light

Sambal Hae Bee With Ayam Chili Tuna Light
Sambal Tuna.jpg
Ingredients
2 cans Ayam Brand Chili Tuna Light (drained the oil)
3 tbsps dried shrimp – pan fry and pounded coarsely
1 stalk lemon grass – bruised
Salt, sugar to taste
1 tbsp tamarind paste (mixed with 2 tbsp water)
3 pieces kaffir leaves

Blended Ingredients
20 dried chillies – soaked till soft and cut
7 shallots
5 cloves garlic
2 stalks lemon grass
1 inch galangal
1 inch turmeric
1/2 inch ginger
4 pieces candle nut
6 chili padi (add more if you want spicy)
1 tsp oil
50 ml water
1 inch toasted belacan

Method
1) Heat oil in a wok and saute blended ingredients and lemongrass till aromatic and oil separates. Add tamarind juice, kaffir leaves, pounded shrimp, sugar and stir to mix evenly and cook over low heat till the colour changes a bit darker.
2) Add chili tuna light and stir in slowly to well mixed with the paste. Taste accordingly and add salt if needed.
3) Serve as a spread on bread or make sandwich, etc.

Fried Brinjal With Dried Shrimp & Chilli Soy Paste

Fried Brinjal Wih Chili Soy Paste.jpg

Ingredients (for 4-5 servings)
500 g purple brinjal – cut into wedges or 3 inch in lengthwise
1 tbsp dried shrimp – soaked in water till soft and coarsely minced
3 cloves garlic – minced finely
3 shallots – minced finely
2 red chilli + 3 chilli padi – minced coarsely
1 tbsp soy bean paste (Tiger brand)
1 tsp sugar
1 tsp chicken powder
50 ml water

Method
1) Soak cut brinjals in salted water for 10-15 minutes. Drain well.
2) Heat wok until hot with 3 tbsp oil, reduce heat a little and add in the drained brinjals and stir fry over high heat till soft.Remove and set aside.
3) Reheat wok with oil and saute minced dried shrimps, garlics, shallots and chilli till aromatic, add in soy paste and stir fry for 1-2 minutes till fragrant. Add in pre-fried brinjal, water, sugar and chicken powder and stir to mix well. Simmered for 1 minutes, toss quickly to mix well (taste accordingly) and dish onto serving plate.

(Soaking brinjals in salt water prevent discolouring and also extracts the bitterness)

Sambal Dried Shrimp Mee Goreng Topped With Crispy Ikan Billis

Sambal Mee Goreng.jpg

Ingredients
500 g yellow noodles
50 g small prawns – shelled
100 g meat (chicken/pork) sliced and season with salt and corn flour
5 fish ball – sliced
1 cup of cabbage – cut
1 cup bean sprouts
1 piece tau kua -deep fried and cut into cube
2 eggs – lightly beaten
1 Japanese cucumber – sliced
1 red chilli – sliced into strips
Crispy Ikan Billis
1 big onion – sliced into thick pieces
2 cloves garlic – minced
1 big tomato – quartered

Sauce Ingredients
11/2 tbsp Sambal Dried Shrimp
1 tsp Kicap Manis
1 tsp dark soy sauce
Salt to taste (optional)
100 ml chicken stock

Method
1) Heat oil in a wok and saute onion and garlic till onions turns transparent. Add eggs and scramble it for 1 minute. Add meat and stir fry till it changes colour. Then add prawns, fish ball and toss well for 30 seconds. Add cabbage, bean sprouts, tomato and stir fry for few seconds. Put in noodles and sauce ingredients, stir well with a pair of chopsticks until noodles are well combined with sauce. Cook for 3 minutes and add in tau kua, toss quickly to well mixed.
2) Dish out to serving plate and garnish with chilli strips and topped with crispy ikan Billis.

Chilli Crab With Dried Shrimp

Chilli Crab

Sweet & Sour Crabs.jpg

Ingredients
4 flower crabs/mud crabs
3 tbsp oil
4 slices ginger
2 tbsp dried shrimp – soaked till soft and pounded coarsely
Salt and sugar to taste
2 stalks each – coriander leaves and spring onion (cut into 2 inch) length
2 eggs – lightly beaten

Pounder Ingredients
4 shallots
3 cloves garlic
2 red chillies
4 chilli padi

Sauce Ingredients (combined)
3 tbsp Linggam Spicy chilli sauce
3 tbsp tomato sauce
1 tbsp oyster sauce
2 tbsp sugar
1/4 tsp pepper
1 tbsp white vinegar
1 tbsp lemon juice

Method
1) Clean crabs and crack the pincers with a pestle . Trim legs and cut into half or 4 pieces.
2) Heat oil in a wok and stir-fry pounded ingredients with ginger for 2 minutes. Add pounded dried shrimps and fry till aromatic.  Add crabs and stir briskly. Cover wok for about 5 minutes. Uncover and stir briskly again, then add sauce ingredients.
3) When crabs are bright red and nearly cooked, pour in the beaten eggs. Add spring onions, stirring to mix the sauce.
4) Dish out, garnish with coriander leaves and serve hot with rice or man tou.

Fragrant (Kam Heong) Squid With Dried Shrimp

Fragrant Squid

Ingredients
500 g small squids – cut into rings (remove the film inside the body)
1 tbsp rice flour
10 pieces curry leaves
1 tbsp curry powder
2 tbsp butter

Sauce Ingredients
1 tbsp light soy sauce
1 tsp sugar
2-3 tbsp water
1 tsp salt

Minced finely ingredients
3 cloves garlic
4 shallots
5 chilli padi

2 tbsp dried shrimp (soaked till soft and minced coarsely)

Method
1) Marinade squid with rice flour and set aside for 30 minutes.
2) Heat wok with oil and deep fry squid for 2 minutes, drained and set aside.
3) Melt butter in a saucepan and saute minced ingredient and curry leaves till aromatic. Add dried shrimp and stir fry till fragrant. Add in curry powder and stir briskly to combine evenly for 2 minutes. Add in pre-fried squid and stir briefly, add sauce ingredients (add more water if you want more sauce). Stir around to coat the squid and the mixture well.
4) Serve hot with rice.