Chinese Style Prawn Fritters 炸虾饼

This is one of the snack that I like to buy from those Chinese auntie who selling deep fried stuffs like fried banana, fried sweet potato & etc. It is similar to Malay's cucur udang. A thin batter swirl on a Chinese ladle, place few fresh prawns on top then deep fry it. It is best to enjoy by dipping into chili sauce.

Try to use this type of soft shell prawns called White prawns 白虾

I also recorded a video to show you how to fry this Chinese prawns fritter..

 

 

This prawn fritter is crispy while hot, if you prefer more crispy prawn fritter, then you have to make batter crepe thinner as possible..

Chinese Style Prawn Fritters 炸虾饼

Ingredients

500g plain flour or all-purpose flour
20g Self-raising flour

10g corn flour
550ml water
 

250g bean sprouts

40g Chinese chives, chopped finely
1 large red onion, chopped finely

2tsp salt or to taste
White pepper powder
1/4tsp MSG or chicken stock powder, optional

300g fresh white prawns or soft shell prawns 白虾, remove the head but retain the tail

Method

1. Mix all ingredients in a large mixing bowl except prawns, mix well till no lumps.
2. Heat cooking oil in a wok over medium low heat, put in a Chinese ladle into hot oil for several minutes.
3. Remove ladle from the hot oil, scoop 1tbsp of batter, swirl the batter to make into thin crepe.
4. Place 3 prawns on the batter, lower the ladle into hot oil, wait for 1-2mins, gently remove the fritter with a pair of chopstick, continue to fry until golden brown. Repeat the same steps until batter finished up.
5. Drain on paper towel , serve hot with chili sauce.

Recipe by Sonia aka Nasi Lemak Lover

Sambal Udang Petai ( Sambal Prawns with Stink beans) 香辣臭豆虾



Petai (stink bean) is one of my favourite bean, especially cooked with sambal prawn, super yummy! And this bean has very good health benefits, read here to understand more.
Usually I like to cook Petai with sweet sambal tumis , it is very quick to use this sweet sambal tumis to cook a plate of yummy Sambal Udang Petai. But sometime when I run out of sweet sambal tumis and have yet to cook a new batch. I will cook from the scratch. I would like to share with you few tips to cook a nice and yummy Sambal Udang Petai here.

Petai ( Stink beans)

just use few blend ingredients instead of the full ingredients from sweet sambal tumis.
This time I use the belacan (shrimp paste) that my mom gave it to me as her friend homemade this belacan, so it is very safe and clean belacan.


My tips for a nice Sambal Udang Petai

1. A quick deep fry fresh prawn in hot oil (oil must be very hot)- to have crunchy prawn texture

2. Blanch Petai in hot boiling water- to slightly remove the strong taste from the beans

3. My secret seasoning- add fish sauce !!
4. My not so secret ingredient- add fried ikan bilis

There might be more steps in preparing this dish than the usual petai dish, but these steps are essential for a plate of yummy Sambal Udang Petai.

Sambal Udang Petai ( Sambal Prawns with Stink beans) 香辣臭豆虾

(recipe source: by Sonia aka Nasi Lemak Lover)

Ingredients

400g medium-sized prawns, shelled
180g petai (bitter beans or stink beans), peeled and halved
50g ikan bilis (dried anchovies)

Blend ingredients

25 dried chilies, cut, soaked in hot water to soften and drain
8 shallots
5 garlics
1” ginger
1tsp belacan (shrimp paste)

1 onion, sliced
20g tamarind pulp+1/2cup water, mix with water, strain
1/2cup of cooking oil, can be reduce to your preference

1tbsp sugar

1/2tbsp fish sauce
Salt to taste

Method

1. Blanch Petai in hot boiling water for less than a minute, set aside
2. Deep fry prawns in hot oil over high heat for less than a minute, set aside.
3. Deep fry ikan bilis till golden brown and crispy, set aside.
4. Heat cooking oil in a wok, add blended chili paste and stir-fry till fragrant and oil begins to appear on the surface, take about 10-15mins.
5. Add in onion slices, cook for a while. Followed by Petai, prawns and fried ikan bilis. Then pour in tamarind juice and cook for 1-2mins.
6. Season with sugar, fish sauce and salt.
7. Dish out to serve with Nasi Lemak, or white steamed rice.

 

We enjoyed this yummy Sambal Udang Petai with Nasi No Lemak ( I omitted coconut milk this time from this old nasi lemak recipe here )..and also fried some tofu this time (soak tofu in salt water before deep fry).

Prawn Masala Curry 香浓干咖喱虾



I was so happy finally able to cook this prawn curry that the taste very close to a dried prawn curry we tried in a restaurant last year. In fact, my hubby said my version is more tasty !!



Last year, I followed a half day "tumpang trip" with my husband to Nibong Tebal Penang.

We stopped by this famous dried curry prawn for a quick lunch.

This restaurant just located beside the river.



We followed the usual way how other peoples enjoy this dried prawn curry with soft and fluffy bread. But I feel their price was a bit over price !! 

We found this curry just cook with medium size of prawns already very tasty.  



We enjoyed this curry by dipping with Focaccia, perfect !!

I have modified a bit of earlier Italian Focaccia recipe..

 

 This recipe required to pan fry the herbs and spices before process them..

When I processing these ingredients, the smell was so aromatic and I knew this prawn dish going to be good!



I changed a bit of the spices and also add sugar as this prawn dish supposed to taste a little sweet..

Prawn Masala Curry

(recipe source: adapted from Love2Cook with minor changes)

Ingredients

600g medium prawns (or large prawns, your choice)
1 medium onion, sliced
1 tomato, cubed
1 tbsp tamarind juices
1 cup water
3/4cup coconut milk
1tsp salt or to taste
2tsp sugar or to taste

(A)

1/4 tsp fenugreek seeds
1/2 tsp cumin powder
1 tbsp chilli powder
1 and 1/2 tbsp fish curry powder
1 tsp coriander powder
1 tsp garam masala
1 handful curry leaves

 (B)

8 shallots, sliced
4 cloves garlic, sliced
1 inch ginger, sliced
3 green small chillies
2 red chillies

Method

1.In a wok, dry toast Ingredients (A) for 3 minutes until fragrant. Set aside. 
2.Add some oil in same wok and fry Ingredients (B) for 2 minutes. Set aside 
3.Grind (A) and (B) in a food processor.
4.Deep fry prawns in a wok (less than a minute), set aside.
5.Saute onions with oil till aroma, and add the ground ingredients. Keep stirring for few minutes. 
6. Add tomatoes, tamarind paste, water, coconut milk, sugar and salt. Let the gravy boil a few times.
7. Put in the fried prawns, mix well and allow to cook for another 2-3 minutes till gravy slightly thicken, adjust the taste.
8. Dish out and serve with rice or bread.

Deep fried Spring Roll Prawns 炸虾春卷

Made this deep fried spring roll prawns the other day. I got the idea from a cooking show of placing a coriander leaf when wrapping the prawns with spring roll wrapper, you can see a hidden leaf after deep fried, look pretty!

This is so crispy and yummy while it is still hot..after cooled, not so crispy anymore, I guess anything fried foods you have to consume it while hot..

How to make prawn stayed straight after deep fried

Steps of wrapping..

Deep fried Spring Roll Prawns

(recipe source: by Sonia aka Nasi Lemak Lover)

 20 large prawns, shelled (retain the tail) and veined, wash and pat dry

1tsp light soy sauce

1/2tsp sesame oil
pepper
1tsp tapioca flour

20 spring roll wrappers

Coriander leaves

Glue to seal the wrapper

1tbsp plain flour

1 and 1/2tbsp water

sweet chili dipping sauce, for dipping

Method

1. Make a couple of slits at the bottom and top and try to bend it backwards to make it straight.
2. Marinate prawns with all seasonings for 30mins.
3. Mix flour and water to become a batter, set aside.
4. Take a spring roll wrapper, put a prawn, fold it over, place a coriander leaf, fold and roll it up, seal with batter. Continue with the rest till finished.
5. Deep fry prawns over medium low heat till golden brown.
6. Serve hot with sweet chili sauce.

Portuguese Prawns 葡汁炒明虾, yuzu giveaway winners

Today i made another batch of pickled mustard green (Kiam Chai) because the price of mustard green is so so cheap RM 1/kg (last time i bought RM 2/kg)..So if you have not tried this pickle veggie, go to wet market grap some mustard green quickly...i think they are over supply now..And i found homemade Kiam Chai is more sour and less salty if compare to store-bought, especially taste delicious when add into Teochew steamed fish.

Come back to today's post, we tried this Portuguese style of prawns when we celebrated Mother's day in a Chinese restaurant nearby. We were enjoyed so much of this yummy prawn, the sauce was sweet, sour and full of curry aroma. I tried to recall the taste and re-create this dish recently, and it was really good, especially licking the sauce from the shell, yummy!

Ya, i have to say sorry to my silent readers again, because this time Random org still pick two winners from bloggers and they are also my blogger's friend, check it out below.



Portuguese Prawns 葡汁炒明虾
(recipe source: created by Sonia aka Nasi Lemak Lover)


1kg large prawns, leave shell intact


Seasonings for sauce
3tbsp Thai Chili sauce
1tbsp tomato ketchup
1/2tbsp oyster sauce
1tsp curry powder (seafood type)
1/2tsp salt
1tbsp white vinegar
3tbsp water


3 sprigs curry leaves
3 long beans, cut into 2-3cm in length
1 onion, cut wedges


Method
1. Mix all seasonings for the sauce in a small mixing bowl, set aside.
2. Deep fry prawns in hot cooking oil for 1-2mins (depend on the size of the prawns) till cooked but do not overcooked. Drain and set aside.
3. Leave 3-4tbsp oil, sauté curry leaves, long beans and onion till fragrant.
4. Add in the fried prawns and sauce, quickly stir fry to combine (less than 1min).
5. Dish out and serve hot.

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Here are the result of the yuzu powder giveaway:-

Congrats to the 1st winner  My Little Space (Kristy, don't everytime said you have no luck in any giveaway, now the machine pick you this lucky blogger )

Congrats to the 2nd winner  Honey Bee Sweet ( Hope you enjoy this yuzu powder with your new Castella box soon)

Drop me an email to claim your gift...

Chinese steamed prawns with egg white

Seeing my blogger friend Wendy (Table for two or more) this week post about prawn related dishes..I also like to share with you this steamed prawn with egg white..the additional of egg white make the sauce taste silky and smooth..

This steam prawn recipe is very simple, just make sure not over steam the prawn..steam for 5mins just perfect! and also add egg white at the last one minute.

Chinese steamed prawns with egg white
(recipe source: by Sonia aka Nasi Lemak Lover)

350g sea water large prawns, washed and trimmed.

2tbsp sesame oil
1” ginger, shredded

Seasonings
1/2tbsp light soy sauce
1/4tsp salt or to taste
Pepper
1tbsp Chinese Shaoxing wine

3 egg white , do not stir

Chopped parsley and julienned red chili, for garnishing

Method
1. Arrange prawns on a steaming plate.
2. Heat sesame oil in a wok or pan, and add in ginger, sauté till aroma, garnish on top of the prawns.

3. Add in all seasonings, steam over high heat for 4mins (only start to steam when water is boiled).

4. Pour in egg white, continue steam for another 1 min.
5. Garnish with chopped parsley and red chili, serve hot.

This was the Birthday cake that i made for my sister's Birthday last week.. Strawberry mousse cake and Hokkaido chiffon cake..These two cakes were well received by all my family members..

Deep Fried Prawns with Salted egg yolk

I took four homemade salted eggs out from the fridge after kept it for 10days to making this dish, deep fried prawns coated with salted egg yolk. This dish also can be served in Chinese New Year Re-union dinner..

Egg yolks (before steam) from homemade salted eggs..

Just eating this deep fried prawns alone, also very yummy..

What to do with the leftover salted egg white? I use it to steam with minced pork, another simple and yummy steamed egg dish..

Deep Fried Prawns with Salted egg yolk
(recipe source: by Sonia aka Nasi Lemak Lover)

350g medium or large prawn, (peeled, devine, cleaned and pat dried)
1/2tsp salt
1tsp light soy sauce
1 egg white
1tbsp cornstarch
A dash of white pepper

50g corn flour, for deep fry
4 salted duck egg yolks, steamed and mashed

1 sprig curry leaf
1 small chili, chopped
2 cloves garlic, chopped

Green vegetables for garnishing

Method
1. Mix prawns with salt, light soy sauce, egg white, cornstarch and pepper and marinate for 1hour.
2. Heat enough oil in a wok, dust marinated prawn with corn flour, deep fry over high until golden brown (less than a minute, do not overcook).
3. Pour excess oil from the wok, clean the wok, add back 2tbsp of deep frying oil over high heat. Saute chopped garlic, chili and curry leaf till fragrant.
4. Add salted egg yolk, stir constantly to prevent mixture from burning. Once the mixture bubbles, add deep fried prawns. Stir-fry briskly to coat with the sauce.
5. Place some green vegetables on a plate, arrange salted egg yolk prawns on top and serve immediately. Enjoy!

I am submitting this post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) which is hosted by Wen's Delight.

Prawn dumplings / Har Gow 虾饺

Prawn dumplings / Har Gow is one of the dim sum item that we will not miss if we take dim sum outside. And it is not difficult to prepare Har Gow at home actually.

Lay blanched cabbage on the steaming tray (try to use a bamboo tray), and we love the steamed cabbage as it was so sweet.

You have to form the dough while hot..

Very easy and simple to make pleat on this dough

Try to use big fresh sea water prawns, to have more crunchy texture..

before steam..

Prawn dumplings / Har Gow虾饺
(recipe source: adapted from Sherleen with minor changes)
40pcs fresh big prawns, diced


Marinate seasonings
1tbsp potato starch / tapioca starch
1tsp salt
1tsp sugar
1/2tsp soda bicarbonate


140g wheat starch
30g tapioca starch
1tbsp cooking oil/vegetable oil
280g water
A pinch of salt


10-20g tapioca starch


Method
1. Mix marinate seasonings with prawns, set aside.
2. Combine wheat starch and tapioca starch.
3. Bring water to boil, add oil and salt. Change to low flame, add in flour No 2, quickly stir to combine.
4. Place hot dough on a table top, pat the dough with tapioca starch (10-20g) while dough is still hot, quickly knead until smooth.
5. Divide the dough into 10g each (depend how big you want, adjustable). Use a rolling pin, roll to circle round sheet.
6. Make few pleats on the edge, fill in 2-3pcs diced prawns and seal it.
7. Steam over high heat for 5mins, serve while hot with chili dipping sauce.