Skip to main content

Zucchini With Prawns And Tomato in Sweet Chilli Sauce

prawns

Ingredients:

For Preparation of the Noodles
* 450g Rice Vermicelli
* 1 tablespoon Shallots (thinly cut)
* 10 dried red chillies that have been soaked and finely cut.
* 1 tablespoon Blachan
* 3 tablespoons Vegetable oil
* 2 tablespoons dried shrimp paste
* 1 ½ cups of Water
* 1 teaspoon Salt
* 1 tablespoon Sugar
* 1 teaspoon Oyster sauce
* 2 cups bean shoots

For Preparation of the Sauce
* 4 tablespoons preserved soya beans
* 2 tablespoons Sugar
* 1 finely sliced onion
* 2 tablespoons Tamarind water
* 4 cups of Water

Ingredients:
10 medium sized prawns
½ zucchini (sliced thinly)
1 medium sized tomato (cut into 8 wedges)
1 tbsp chopped garlic
Seasonings for marinating prawns:
Dash of sugar, salt and pepper

Seasonings for stir-frying:
3 tbsp tomato sauce
1 tbsp oyster sauce
½ tbsp chilli sauce (If you prefer spicy food, put 1 tbsp)
2 tbsp water
2 tsp sugar

Methods:
01. Clean, peel and de-vein the prawns. Pat dry with kitchen towels. Marinate them with the seasoning. Keep in the fridge for ½ hour.
02. Using enough oil (5 – 6 tbsp to fully cover the base of the wok), heat up wok with high heat. Layout all the prawns on the wok and let them fry untouched until they turn pink. Flip over the other side and continue frying until the prawns turn pink and curl up. Do not overcook prawn. Dish up and place on kitchen towels to absorb excess oil. Set aside.
03. Return heat to medium high. Leave 1 tbsp of the remaining oil to sautée garlic until fragrant.
04. Add in zucchini slices and stir-fry for 1 minute. Tossing every 15 seconds until zucchini is just barely soft in the middle and still firm on the outer edge.
05. Add in tomato wedge and stir-fry for another 1 minute until the tomato turn slightly soft.
06. Add in seasonings and mix well with zucchini and tomato. Lastly return the cooked prawns to coat with the rest of the ingredients. Turn the heat to high and stir-fry quickly for 8-10 seconds. If the dish is too dry, add a bit of water. Dish up and serve.
Labels:

Comments

Post a Comment

Popular posts from this blog

Canneloni Gratin

Ingredients:(Serving for 4 person) * 1 onion 1 carrot half bunch parsley * 50g butter * 200g ground beef * 2 cans luncheon meat * salt, ground black pepper * 400g tomato * 2 tbsp spicy ketchup * 12 lasagna sheets * 150g grated Parmesan cheese Methods: 01. Wash, peel and grate the onion and the carrot. Chop the parsley. Shallow fry them on butter for 2-3 minutes, then add the beef and the luncheon meat cut to small cubes. Fry together for 10 minutes and season with salt and pepper in the meantime. 02. Cut the stalks of tomatoes, purée the tomatoes in a blender and strain though a sieve into a pot. Add the ketchup, cook for 10 minutes during while it slightly thickens. Cook the pasta in lightly salted water, strain and drain well. Stuff each piece of pasta with the meat paste and roll it firmly – this results in a shape resembling cannelloni. 03. Pour the tomato sauce in a casserole and place the stuffed pasta rolls next to each other with the folded side down. Sprinkle cheese on top and...
Post a Comment
Read more

Kung Pao Chicken

Ingredients: *2 boneless chicken breasts, about 6 ounces each Marinade: *1 tablespoon soy sauce *1 teaspoon Chinese rice wine or dry sherry *2 teaspoons cold water *2 teaspoons cornstarch Sauce: *1 tablespoon dark soy sauce *2 teaspoons light soy sauce *1 tablespoon black or red rice vinegar, or red wine vinegar *1 tablespoon chicken broth or water *3 teaspoons granulated sugar *1/2 tsp salt *a few drops sesame oil *1 tsp cornstarch Other: *6 to 8 small dried red chili peppers, or as desired *2 garlic cloves, *1/2 cup skinless, unsalted peanuts *3 - 4 cups oil for deep-frying and stir-frying Methods: 01.Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes. 02.In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last. 03.Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic. 04.Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Ca...
Post a Comment
Read more

Kuih Kosui

Ingredients： 100g palm sugar, roughly chopped 100ml water 60g white sugar 5 tbs rice flour 2 tbs topioca flour 1/2 tsp alkali water 50g grated young coconut 1/4 tsp salt Methods: 01.Place palm sugar and water in a small pan over medium heat. Simmer until sugar dissolves then add the white sugar. Stir until dissolved. Strain into a measuring jug and add enough room temperature water to yield a final quantity of 500 ml (2 cups) liquids. 02. Combine the rice flour and tapioca flour together and pour in the cooled sugar syrup and alkali water to form a batter. Strain. 03. Gently heat mixture in a double boiler until it just begins to thicken. Immediately remove pan from the heat. 04. Either pour batter into a shallow 16cm tray or pour from a jug into small Chinese wine cups, filling them 3/4 full. Steam 40 minutes for the large cake or 12 to 15 minutes, over low to medium heat , for the little cups. 05. Season the grated coconut with salt. Set aside. 06. Allow cakes to cool completely. Pla...
Post a Comment
Read more