Beer Steamed Prawns

Ingredients

10 large prawns

1 can of beer 330ml

1 tsp salt

1 tbsp wolfberries, soaked

1 bunch cilantro, stem and leaves separated

Ginger slices, enough to line steaming dish

Method

1. Trim the head and tail end of the prawns. Make a small incision towards the back of the prawn and use a tooth pick to pull out the veins at the back.

2. Soak deveined prawns in a bowl of water with 1 tsp salt. After 10 minutes, drain and rinse the prawns.

3. Line steaming plate with sliced ginger and stem of cilantro. Arrange prawns one layer on top of ginger. Pour enough beer to submerge the prawns partially.

4. Add in wolfberries. 

5. Prepare steamer. When water in steamer is boiling, steam the plate of prawns at high heat for about 4 minutes, or until the prawns turned fully orange. Do not over-cook.

6. Garnish with cilantro leaves.

7. Enjoy! 

Stir Fry Celery with Prawns

Ingredients

150 g Prawns, deshelled and deveined

2 stalk Celery, peeled and sliced diagonally

1 Tsp oil

½ Tsp salt

1 Tbsp rice wine

Method

1. Heat oil in wok. Add in celery and sauté for 1 minute.

2. Add in prawns and cook until prawns turn pink.

3. Add in salt and rice wine, stir.

4. Off heat, dish up and serve.

5. Enjoy!

Braised Egg Tofu with Minced meat and Prawns

Ingredients

2 Pkt Egg Tofu

150g Mince Meat (Pork)

10 Prawns

3 Cloves Garlic, minced

2 Tbsp Oyster sauce

1 Tsp Light Soy

1/4 Cup Chicken Stock

Pepper to taste

Cooking Oil

Cornstarch + Water

Method

1. Slice egg tofu to 1 cm thick and deepfry till golden brown

2. Add in mince meat and prawns, stir fry for 1 min

3. Add in Oyster sauce, light soy and chicken stock and bring to boil

4. Add in tofu, bring to a simmer and slowly stir in cornstarch water (To desired thickness).

5. Enjoy!

Stir fry Luffa with Prawns (丝瓜炒虾蛋 )

Ingredients

1 Luffa, skin removed and chop into 1 cm thick pieces

10 Prawns, de-shelled

1 Egg, beated

1 Tsp Light Soy

1 Tsp Sesamee Oil

50ml Chicken Stock or water

4 cloves Garlic, minced

Cooking Oil

Method

1. Mix prawns in light soy and sesamee oil and set aside

2. Heat up a wok to medium heat and stri fry garlic with oil till fragrant

3. Add in Luffa, and liquid of choice

4. Braise the luffa till it starts to soften and add in the prawns with the marinade

5. Once prawns turn pink, stir in the egg to create egg flower

6. Enjoy!

Drunken Prawns (醉虾)

This is one dish i will always have if i go to a chinese a-la-carte buffet restaurant or an international buffet that has counters preparing this dish using very fresh and live jumping prawns. If its on the menu  at a restaurant or a Zhi Char Stall, it will cost between $20 to $30!  I remember having this dish at M Hotel Singapore during its Hotpot Buffet . It was so fresh and juicy. So, i tried to re-create this dish at home to sastify my craving.

Ingredients

4 tbsp Chinese wine
1 tsp wolfberries
3 spring onion white stalks
few slices of ginger
15 Prawns

Method

1. Soak the Prawns in the Chinese Wine for about 30 mins. (If using Live Prawns, the prawns will drink the wine for better results)

2. Lay spring onions stalks in a tray

3. Lay the prawns on top of the spring onions, pouring in all the wine that was soaking the prawns as well

4. Julien some ginger and place them on top of the prawns together with the wolfberries

5. Steam for about 5 to 7 minutes. They are done once they turn Pink/Orange.

6. Enjoy!