Prawn Fritters aka Cucur Udang

Ingredients:

300g prawn

Clives (daun kucai)

2-3 shallots, sliced

1 carrot, grated

A handful of bean sprouts

2 cups of AP flour

1/2 tsp baking powder

1/4 tsp turmeric powder

1/2 tsp salt

1/2 tsp sugar

1/8 tsp seasoning or MSG

1 egg

Iced cold water

Instructions:

1. Add all the ingredients above, except the ice-cold water, to a large bowl. Mix the ingredients until combined.
2. Next, gradually mix in the first 1/2 cup of ice-cold water, adding it gradually until the mixture becomes a batter. Set aside to rest for 30 minutes.
3. In a small wok, heat the oil over medium-low heat. Heat the metal ladle for about 2 minutes, then carefully remove it from the heated oil.
4. Pour one ladleful of the batter mixture into the bowl and place one piece of prawn in the center. Slowly return it to the hot oil. Fry for about 20 seconds. If the edges stick to the ladle, loosen them with a knife.
5. Fry until golden brown. Transfer to a kitchen paper towel to drain excess oil. Repeat with the remaining batter mixture until finished.

Penang Hokkien Prawn Noodle

Ingredients:

300g boneless chicken thighs

400g chicken bones

3 litres water

20-30 prawns heads and shells

500g Hokkien Noodles, blanched

200g rice vermicelli, blanched/softened

2 tbsp vegetable oil

1-2 tbsp sambal chili

1 tbsp sugar

1/4 cup crispy shallots

1/4 tsp ground white pepper

2 tbsp fish sauce

Toppings

20-30 prawns, cleaned and shelled

6 hard-boiled eggs

Beansprout

Kangkon (or watercress)

Crispy shallots

Sambal

Instructions:

1. Heat the oil in a large pot. Add the prawn shells and heads. Sauté the prawns for 10 minutes until fragrant, crispy, and red.
2. Add the water and chicken bones. Bring to a boil, skimming off any impurities. Reduce the heat to medium-low and simmer for 45 minutes.
3. Add the sambal and continue boiling for another 3 to 5 minutes. Strain the broth through a fine sieve before returning it to a clean pot. Add the fish sauce and ground white pepper, and season with salt and sugar. Adjust to taste.
4. To assemble, add the prepared prawns to the stock and poach until just cooked through. Remove and slice each prawn in half.
5. Cut the reserved chicken thighs into thin strips and the hard-boiled eggs into halves.
6. Divide the blanched noodles into individual bowls. Top with beansprouts and kangkong.
7. Pour a couple of ladles of hot broth over the noodles. Add the chicken and eggs. Sprinkle with crispy shallots. Serve immediately with extra sambal on the side.

Shrimp Chee Cheung Fun aka Rice Noodle Rolls

Ingredients:

Vietnamese rice paper 

30 shrimp, cleaned 

1 tbsp water 

1/2 tsp sugar 

1/8 tsp baking soda

Marinade:

1/4 tsp sesame oil 

1/8 tsp salt 

1/2 tsp cornstarch 

1/4 tsp white pepper

Sauce:

1 scallion (white part only) 

6 slices of ginger 

- 2 1/2 tbsp light soy sauce 

5 tsp sugar 

1/3 cup water 

1 tsp oyster sauce 

1 tsp oil 

Salt (to taste)

Instructions:

1. Toss the cleaned shrimp with water, sugar, and baking soda. After coating the shrimp, cover and refrigerate for 2 hours. 
2. After 2 hours, rinse the shrimp under cold running water for 5 minutes to remove the sugar and baking soda. Pat them dry with a paper towel. 
3. Marinate the shrimp with the marinade ingredients, cover, and return them to the refrigerator for later use. 
4. Prepare the sauce by adding all the ingredients to a small saucepan over medium-low heat. Heat the sauce until it simmers, then turn off the heat. Allow it to cool completely, and remove the ginger and scallion. 
5. Dip a piece of rice paper in water to soften it. Place it on a plate, arrange three pieces of shrimp on top, and roll the rice paper. 
6. Put the shrimp rice paper rolls on an oiled plate. Steam for about 5 minutes or until the shrimp are cooked. 
7. Once the shrimp rice paper rolls are ready, pour the sauce over them, add some crispy chili oil, and sprinkle with chopped green onions. Enjoy!

Crab Seafood Salad

Ingredients:

1 packet imitation crab meat

4 oz cooked shrimp ~ roughly chopped

1 cup mayonnaise

1 tsp mustard

2 stalks celery ~ chopped

1 red bell pepper ~ chopped

1/2 red onion ~ chopped

1/2 tsp Old Bay spice (optional)

1/8 tsp cayenne pepper

Salt and pepper to taste

Directions:

1. Chop the imitation crab and cooked shrimp into bite-size pieces. Add the diced celery and bell pepper to a bowl and set aside. 
2. Combine mayonnaise, mustard, Old Bay spice, cayenne, and red pepper in a separate bowl. Add salt and pepper, and mix the ingredients until combined. Next, add all the chopped mixture of crab meat and coat it well. Refrigerate for 2 hours before serving. 
3. When ready to serve, slice the croissant or bun and spread some butter. Top with any green vegetables and scoop the crab seafood.

Prawn Noodle aka Mee Udang (Malay Style)

Ingredients:

15-20 prawns (big)

1 packet of egg noodles

2 stalk lemongrass ~ bruise

2 tbsp chili sauce

1 tbsp tomato sauce

1 tbsp oyster sauce

1 tbsp tom yam paste

3 tbsp ground chili or 10 dried chilies ~ deseeded and boil, then grind finely

1/2 cup cooking oil

Grinding

5 shallots

4 garlic

1-inch ginger

1 tbsp dried shrimp ~ soak in water until soft

Boiled

3 potatoes ~ grind with 1 cup of water

Garnish

3 eggs ~ boiled and cut halve

1 pcs tofu ~ fried and thinly sliced

Fishballs ~ boiled and cut into half

Bean sprout

Green mustard (sawi)

Lime ~ halve

Directions/Instructions:

1. The first step is cleaning the prawns by splitting them from the back, removing the black string, and cutting off the beard. Leave the head and shell on.
2. Boil 1 liter of water with 1 tsp salt.  Bring to a boil, add the prawn, and cook till the prawn turns pink/orange.  Once the prawn turns pink/orange, remove it from the boiling water and put it into cold water to prevent it from overcooking. Set it aside. (Note:  Do not throw the prawn water)
3. Heat oil in a pot. Fry the lemongrass and finely ground ingredients until fragrant, about 3-5 minutes. Then, add the ground chili and stir fry until the mixture releases the oil for about 5 minutes.
4. Next, add the chili sauce, tomato sauce, and tom yam paste into the pot and let the sauce cook for another minute.
5. Pour the prawn water into the mixture and bring it. Then add t tom yam paste, sugar, chicken powder, and salt to taste.
6. Once the broth is boiling, add the ground potatoes and stir until the mashed potatoes dissolve.  Simmer for about 5-10 mins.  (Note: Do not let the sauce thicken)
7. Serve the dish with all the garnishing. Pour the sauce and shrimp over the noodles, then sprinkle with fried shallots and chopped coriander. Enjoy!

Note:

To boil the noodles, heat the water until it boils. Add the noodles and soak them for 2-3 minutes before straining them. Rinse the noodles with cold water to stop the heating process and prevent them from becoming mushy.

Pork/Shrimp Wonton Soup (V.2)

Ingredients:

1 packet of wonton skin

Filling

500g minced pork

250g shrimp ~ roughly chopped

1/4 tsp salt

1/2 tsp sugar

1 tsp chicken powder

1/4 tsp ground black pepper

2 tsp sesame oil

1 tsp oyster sauce

2 tbsp green onion ~ chopped

1/2 cup or 50g cabbage ~ finely chopped

3 cloves garlic ~ grated/minced

1" ginger ~ grated

1 tbsp sesame seeds

1 tsp cornstarch

1 egg yolk or 2 tbsp water

Soup

3-liter of water

1 whole chicken

200g Daikon

1 large yellow onion

1 tbsp salt

1 tbsp chicken powder

1-1/2 tbsp brown sugar

2 tbsp fish sauce

5 green onion ~ white part only

3 slice ginger

Directions/Instructions:

1. Prepare the soup by boiling the chicken, daikon, onion, salt, chicken powder, brown sugar, and fish sauce over high heat for 10 minutes.  
2. After 10 minutes, scoop out the foam, then add the 5 green onions and sliced ginger. Reduce the heat to low and let it simmer for 30 minutes. Strain the chicken broth and set it aside for the wontons. 
3. Combine all the filling ingredients in a large bowl to create a creamy mixture. Cover and let it rest for 15 to 30 minutes.
4. Place a wonton wrapper in your palm and put about 1 teaspoon of filling in the center. Brush water on two edges. Fold to seal, pressing out any air. Brush water on one corner, then bring the corners together, pressing to seal. Repeat until all the filling is used.
5. Heat the wonton soup to a boil, then add all the wontons, stirring gently to prevent sticking. Simmer until the wontons are fully cooked and float to the surface.
6. Place the wontons in a serving bowl with the broth, ladle the soup over them, sprinkle with chopped spring onion, and serve!

Sushi Bake

Ingredients:

3 cups cooked Japanese rice ~ recipe here

1 pkt Furikake

1 ripe mango ~ diced

1 medium cucumber ~ diced

2 cups Kani (crabstick) ~ shredded

200g cream cheese

1/4 cup Japanese mayonnaise

1 tbsp Sriracha

Salt ~ to taste

20 sheets roasted seaweed sheets

Directions/Instructions:

1. Combine the cream chees, mayonnaise, sriracha, and salt in a bowl.  Mix well together.
2. Add the shredded crabstick, 3/4 of the diced mango, and 3/4 of the cucumber. Be sure to leave enough diced mango and cucumber for additional layering later.
3. Spread the sushi rice evenly in a rectangle casserole dish (8x6 inches) and lightly press down. Sprinkle a thin layer of Furikake on top of the rice until fully covered.
4. Then, add the creamy topping and spread evenly. Sprinkle the remaining diced mango, cucumber, and Furikake on top. Drizzle with Japanese mayonnaise and Sriracha.
5. Bake at 200 deg C/390 deg F for 15-20 mins.  Enjoy by cutting a portion and wrapping it with roasted seaweed sheets.

Choon Prawn Mee (Ipoh)

 

Serving: 7-8 pax

Ingredients: 1kg flower prawn ~ shelled & aside
500g rice noodles
500g yellow noodles
200g bean sprout
200g spinach
3 fish cakes ~ sliced
6 hard-boiled egg ~ halves
Fried shallots

Chili Paste
250g chili boh
200ml cooking oil
10g belacan
3 tbsp sugar
1/2 tsp salt

Broth

Blended prawn shelled 4-liter water 100g rock sugar 2 tsp salt (adjust to your own preference) 1/4 tsp MSG (optional)

Directions/Instructions:

1. Add half a portion of the cooking oil and belacan to prepare the chili paste. Stir-fry the belacan with slow heat until it is completely dissolved.
2. Then add the chili boh and the remaining portion of cooking oil, and continue to stir-fry for around 20-30 mins until the oil turns dark red/maroon.
3. Turn off the heat, let the chili paste rest for a minute, scoop the chili oil into a container, and set it aside. Then, add the sugar and salt to the chili paste and stir evenly until they dissolve completely. Store the cooked chili paste in a container and set it aside.
4. Next, prepare the prawn broth. Clean the flower prawns thoroughly. In the same wok, add 2 tbsp chili oil and stir-fry the prawn till the prawn is cooked. Set them aside.
5. Add 2-3 tbsp chili oil in the same wok and stir-fry the prawn shell on medium heat until it turns pink.
6. Let the cooked prawn shells cool off the heat. Then, using a blender, mash them with 1/2 cup of water.
7. Add mashed prawn shells into a pot filled with water. Use a ladle to mix the mashed prawn shells and water evenly. Filter out the mashed prawn shells.
8. Add the rock sugar, salt, and MSG to the pot, mix, and cook over low heat until the rock sugar has dissolved completely.
9. Add 2-3 tbsp chili paste and 3-4 tbsp chili oil. Mix evenly until the broth is boiling. Turn off the gas and set the broth aside.
10. To assemble, blanch the noodles, bean sprouts, and spinach and set them in a bowl. Top with a boiled egg, cooked prawns, and sliced fishcakes. Ladle the prawn broth over the noodles and sprinkle with fried shallots. Enjoy!

Tips:
1. The balance of chili paste or oil can also be used to cook other dishes like fried noodles or rice.
2. The ingredients can be adjusted according to your own preference.

Steamed Blossom Prawns

Ingredients:

20-25 large prawns

2 pcs Vermicelli noodles/Glass noodles

Sauce

10 cloves garlic ~ chopped

2 tbsp light soy sauce

2 tsp sugar

1/4 tsp salt

1/4 tsp white pepper

1/2 tbsp chili oil

Directions/Instructions:

1. Soak the glass noodle/vermicelli noodles for 15-20 mins.  Set aside.
2. Wash the prawn and pat dry with the kitchen paper towel.  Use kitchen scissors to remove the antenna and legs.  cut the rostrum (shrimp's head).  Insert a toothpick in the middle stomach and take out a small black chip.
3. In a saucepan, pour 1/4 cup of vegetable oil, add minced garlic and stir fry until golden brown.  Then add all the sauce ingredients and mix them well.  Cook for about 2-3 mins.
4. Lay the soaked vermicelli/glass noodle on the plate and pour the sauce over and toss evenly.  Then spread the prawn in a blossom/fan shape.
5. Boil some water in a steamer or a large wok with a steamer rack.  Once the water boil, transfer the plated shrimp to the steamer, cover the lid, and steam for 7 mins over high heat.  Serve and enjoy!

Hong Kong Crispy Noodle (Seafood)

 

Ingredients:

1 packet Chow Mein/Wanton Noodle/Hakka Noodle

1 tbsp vegetable oil

4 cloves garlic ~ minced

2-3 sliced ginger

1-1/2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp black/white ground pepper

1-1/2 tbsp chicken powder

1-liter water

2 egg ~ beaten lightly

Cornstarch solution (2 tbsp cornstarch +4 tbsp water)

Vegetables

1/2 carrot ~ sliced thinly

Chinese green vegetable (Bok choy)

Seafood

100g beef ~ thinly sliced

8-10 prawn

1 fishcake ~ thinly sliced

1-2 squid ~ cut into ring

6 pcs scallops ~ cut half

Directions/Instructions:

1. Boil water in a large pot over a medium flame. Add noodles, 1 tbsp oil, and salt. Boil until the noodles are almost cooked, about 3 minutes, stirring occasionally in between.
2. Transfer the noodles to a colander to drain the excess water. Under cold water, prevent the noodle from over-boiling. Remove any excess stickiness.
3. Transfer the noodles to a baking tray. Spread the semi-cooked noodles and sprinkle them with 2 tbsp of cornstarch. Divide the noodles into 4-6 portions and set aside. Let it dry at room temperature for 30 minutes to remove excess moisture.
4. Heat oil in a deep frying pan over medium flame. In batches, deep-fry boiled noodles until light brown and crispy. Drain excess oil and transfer to absorbent paper. Place the crispy noodles on a wide and slightly deep serving plate.
5. Heat oil in a wok. Add minced garlic and stir-fry for about 30 seconds. Add carrots and seafood and stir-fry briefly until the prawns turn opaque.
6. Then, add the soy sauce, oyster sauce, and ground black or white pepper. Stir to mix for a minute.
7. Add boiling water, chicken powder, and ginger slices.  Lower the broth to a simmer and add the green vegetables when it comes to a boil.  
8. Then, add the beaten egg and cook for another minute. Add the cornstarch solution to thicken the gravy to the desired consistency.
9. Ladle hot gravy over the crispy noodles with pickled green chili on the side.  Serve immediately.

Homemade Shrimp Meatballs

Ingredients:

450g prawn ~ peeled & deveined (Divide: 130g chop roughly)

130g fish fillet ~ cubes

1 egg white

3 stalk scallion ~ chopped

5 sliced ginger

5 clove garlic

1 tsp salt

1 tsp sugar

1 tbsp Chinese cooking wine (Optional)

2 tsp fish sauce

1 tsp white pepper

3 tbsp potato/tapioca starch

100g crushed ice

Directions/Instructions:

1. Put all the ingredients (except chopped prawns) into the food processor.  Blend until it is a fine paste.
2. Then add remaining chop prawn and crushed ice, pulse a few times so the shrimp is not pulverized to a paste.
3. Remove the paste and refrigerate for 15-30 mins to let the paste settle.
4. Bring a pot of chicken stock (about 6 cups) to a rolling boil.  Then turn down the heat to the lowest, drop a tablespoonful of meatball mixture (Note: Shape with the help of two tablespoons or use hands) into the stock and cook until meatball floats.  Once floats let it cook for another 2 mins.
5. Scoop cooked meatballs and set aside.  Repeat with the rest of the mixture.  Freeze up to a month.
6. If serving immediately, do not discard the broth.  Add season with 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 1/4 tsp ground white pepper, and adjust seasoning as need.  Cook for 5 mins.

Crispy Shrimp Tempura

Ingredients:

250g Tiger prawns

4 cup Bread crumbs

Oil for frying

Batter:

4 egg whites

1 tbsp Plain flour

1 tbsp Cornstarch/Cornflour

Marinade

1 tbsp Chinese cooking wine

1 tsp white pepper

1 tsp salt 

Directions/Instructions:

1. Beat egg whites until fluffy.  Then add the plain flour and cornstarch.  Mix well and set aside.
2. Cut the shrimp along the edge of the back with a knife.  Score both sides with 1 cut lengthwise and a couple of cuts crosswise.  The goal is to break the tendons to prevent the shrimp from rolling up when they are fried.
3. Seasoning the shrimp and mix well, set aside for 15 mins.
4. Coat each seasoned shrimp with the egg white batter completely.  Then coat a layer of bread crumbs.  Set aside.
5. In a cooking pan, bring enough cooking oil to 40-50 deg C or 100-130 deg F (the oil temperature should not be higher than this).  Add the shrimp and gently stir.  Slowly bring the oil temperature to 100-130 deg C in about 5-6 mins until the shrimps appear golden.  Remove from the oil and drain.

Note:

Oil temperature cannot be too high 100-130 deg F or 40-50 deg C when adding the shrimps in.  Slowly bring up the temperature to 100-130 deg C while frying in about 5-6 mins.

Fried Shrimp Balls

Ingredients:

250g shrimp ~ peeled & deveined, minced

150g fish paste (any white fish fillet, minced)

1 tsp sugar

2 tsp potato starch

1/2 tsp salt

Bread ~ cut small cubes

Vegetable oil for frying

Directions/Instructions:

1. Combine minced shrimp & fish together in a bowl & mix well.
2. Add all the ingredients except the bread, mix well.  A better texture can be achieved using a pestle.
3. Shape shrimp (1 tsp) mixture into ball & coat with bread cubes
4. Deep fry at 160 deg C until crispy & golden brown.  Serve with sea salt if desired.

Black Pepper Fried Rice

Ingredients:

3 cup cooked rice

2 eggs ~ lightly beaten

2 tbsp Black pepper sauce

Prawn / Hotdog / Crabmeat ~ Your own choice

Green Vegetable ~ cut bite size

1 clove garlic ~ chopped

2 shallots ~ sliced

Salt to taste

Direction/Instructions:

1. In a large bowl, add cooked rice, beaten egg & black pepper sauce.  Mix together & set aside.
2. In a wok, heat 2 tbsp cooking oil.  Saute the sliced shallots & chopped garlic till shallots turn soft.
3. Then add the seafood ingredients & cook for about 2 mins.  Add any vegetables & cook another 2 mins.
4. Then add the rice mixture & stir continuously to mix well on high heat.  Cook till the rice is no longer moist.  Add salt to taste & cook for another 2 mins, then remove from the heat.  Serve immediately.

Fresh Vietnamese Spring Rolls

Ingredients:

18 medium shrimp

3 oz thin rice vermicelli (maifun)

1 large carrot ~ peel & cut into thin matchsticks

1-2 Persian cucumber ~ cut into matchsticks

1 Red/Orange bell pepper ~ cut into matchsticks

1/2 cup mint leaves

12 pcs butter lettuce

12 pcs Rice paper sheets

Warm water ~ for rolling spring rolls

Sauce - Peanut

1/2 cup creamy peanut butter

1/2 cup water

2 tbsp rice vinegar

2 tbsp soy sauce

1-2 tbsp maple syrup (can sub with brown sugar)

1 tsp toasted sesame oil

Sauce - Nuac Cham

1/3 cup warm water

3 tbsp sugar

2-1/2 tbsp fish sauce

1 tbsp lime juice

1 Thai chili ~ sliced

1 clove garlic ~ minced

Sauce - Hoishin

4 tbsp hoisin sauce

3 tbsp water

Directions/Instructions:

1. Small pot with water & bring to boil, add the shrimp & cook for 2 mins.  Remove the shrimp & let them cool for 5 mins.  Gently press the shrimp down & slice the shrimp in half, horizontally.  Repeat with the remaining shrimp.
2. Small pot with water & bring to boil.  Turn off the heat, let the noodles sit in the hot water for about 5-8 mins.  Check the package directions as the cooking time varies across different brands.
3. Once the noodles have softened, drain & rinse the noodles under cold water.  Cut the noodles to shorten & easier to grab.
4. Fill a larger bowl with lukewarm water to wet the rice paper sheets.  Transfer all the vegetables, shrimp, herbs & noodles into bowls & arrange them on the worktop.
5. Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface.  Lay the wet rice paper on the work surface.  Place a piece of butter lettuce close to the bottom edge of the rice paper.  Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper & min leaves over the center of the lettuce leaf.
6. Arrange 3 pieces of shrimp abt 1-1/2 to 2 inches below the top edge of the rice paper.  Make sure the orange/pink side is facing down.
7. Grab the lower edge of the rice paper & lettuce & start rolling up the spring roll.  Once reached the shrimp, fold in the left & right sides.  Finish rolling up the spring roll all the way to the end.
8. Repeat the rolling process with the rest of the ingredients.  If the chopping board is looking dry, brush some water over the board.  Serve the spring rolls with the dipping sauce.

Firecracker Shrimp with Sweet Chili Sauce

Ingredients:

12 large tight prawn ~ peeled with tails on & deveined

12 egg roll wrappers ~ cut in half into 2 triangles

Marinade

1 tbsp Thai sweet chili sauce

1 tbsp fish sauce or soy sauce

1 tsp sesame oil

2 tsp garlic ~ grated

2 tsp ginger ~ grated

1 tsp cornstarch

Glued

2 tbsp water

2 tsp cornstarch

Oil for frying

Dipping

Thai sweet chili sauce

Directions/Instructions:

1. Nick the shrimp a few times along the inside of their curve to help stay straight.
2. Marinate the shrimp in the marinade ingredients in the fridge for 20 mins.
3. Shake any excess marinade off the shrimp, wrap it in the egg roll wrappers leaving the tails out & seal the wrappers with a mixture of the water & cornstarch.
4. Fry the shrimp in small batches in oil over medium-high heat until golden brown, crisp & cooked through for abt 2-3 mins & set aside on paper towels to drain.
5. Serve immediately with Thai sweet chili sauce.

Sichuan Chilli Prawns

Ingredients:

500g peeled & deveined prawns

1 tbsp Sichuan peppercorns

5 spring onions (scallions)

1 cup plain flour

Vegetable oil for shallow frying & stir-frying

6 garlic cloves ~ roughly chopped

5cm ginger ~ peel & sliced into fine strips

10 dried red chilies ~ cut into small 

Marinade

2 tbsp soy sauce

1 tsp sesame oil

Sauce

2 tbsp light soy sauce

2 tbsp Chinese Shaoxing wine/Chinese Cooking wine

1 tsp sugar

Directions/Instruction:

1. Combine the prawns with the marinade ingredients.  Set aside while preparing the remaining ingredients.
2. Heat the Sichuan peppercorns in a dry frying pan over medium heat.  Keep them moving in the pan & cooking for 2-3 mins or until fragrant.  Transfer to a mortar & use a pestle to grind them to a fine powder.  Set aside for later use.
3. Finely slice the pale part of the spring onions & keep aside.  Then cut the remaining green part of the spring onion into batons.  Keep these separately.
4. In a small bowl, combine the ingredients for the stir-fry sauce.
5. Pour enough vegetable oil into a large non-stick frying pan to coat the bottom to about a 1cm depth.  Heat the pan over high heat.  Coat the prawns in the flour, shake off any excess flour & then carefully place each prawn into the oil.  Cook for about 2-3 mins each side or until golden brown.  Drain on a paper towel.
6. Discard the oil from the pan & clean it.  Return to medium-high heat.  Add 2 tbsp of vegetable oil & then add the garlic, ginger, chilies & the pale part of the spring onion.  Stir-fry for about a min or until fragrant.  Then add the prawns & sprinkle over the ground Sichuan peppercorns.  Toss to coat.  Then add the stir-fry sauce & toss until well combined & the prawns are cooked through.  Scatter over the green part of the spring onions.  Remove from heat & serve. 

Note:

To make alcohol free, use chicken stock instead of Chinese wine.

Black Pepper Crabs

Ingredients:
4 fresh crabs ~ clean & steam for 10 mins.
60g butter
3 tbsp black peppercorns
1 tbsp white peppercorns
5 cloves garlic ~ chopped
5 shallots ~ chopped
5 red bird's eye ~ sliced
1/2 cup curry leaves
1 tbsp ground tau cheo (salted bean paste)
3 tbsp oyster sauce
3 tbsp light soy sauce
2 tbsp sugar
1/4 cup water
Salt

Method

1. Prepare the peppercorns by pounding with mortar & pestle, slightly coarse.  Then toasted the pounded peppers till aroma.
2. Heat up a wok with butter, saute the chopped garlic, onion and sliced red bird's eye for 1-2 mins till the onion translucent.  Add the curry leaves and cook for 1 mins.
3. Then add in the pepper and saute till peppery aroma for about 2 mins.
4. Add 1/4 cup water, tau cheo, oyster sauce, light soy sauce, sugar and let it boil for about 3 mins.
5. As soon as the mixture boils, add the cooked crab & stir to combine well with mixture.  Turn the heat to medium, cover the wok with its lid & let it cook for 3 mins.  Dish out & serve immediately

Assam Prawn

Ingredients:
10-15 large fresh prawns
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 cup tamarind juice (Assam)
1 tbsp lime juice
2 tbsp cooking oil
1/2 tbsp sugar
1/4 tsp salt

Method:

1. Mix all the above ingredients & refrigerate for 1-2 hours.
2. In a pan, add olive oil & pan-fry prawns over medium heat.
3. Fry till aromatic, caramelized & crispy.
4. Garnish with cut chilies & coriander leaves.

Fried Thai Tom Yam King Prawn

Ingredients:
8-12 king prawn ~ washed & unshelled (head & tail keep intact)
3 tbsp oil
1 tbsp tom yam paste
1 tsp brown sugar
2-3 bird's eye chilies
2 stalk lemongrass ~ cut 2" long
5 kaffir leaves
2 shallots ~ finely sliced
1 clove garlic ~ chopped

Directions:

1. Marinate the prawns with 1 tbsp oil, tom yam paste & brown sugar for about 10 mins.
2. Heat 2 tbsp oil in a pan, add sliced shallots & onion; saute for 1-2 mins.  Add the chilies, lemongrass & kaffir leaves to saute till fragrant.
3. Then add in the marinade prawn, fry until shells turn pink.
4. Garnish some chopped coriander leaves & serve hot.