Thursday, November 18, 2010

Prawns & Fish

Couldn't decide whether to cook broccoli or steam prawns. Earlier while in CP, chance upon Popular's sale at the event hall. Grabbed 2 recipe books; 海鲜大全 and 肉类家常菜, I flipped through the seafood recipe book and saw the sliced prawns recipe. However it needs water chestnut, which I did not buy today, but I think I can just do with out it. Who knows while I was searching the fridge I found water chestnut which I bought last week! And so slice prawns WITH water chestnut it is =)

Sliced Prawns in Ketchap Sauce

* 8 prawns
* 50g water chestnut
* 200g broccoli
* 5g scallion/spring onion

Seasoning A
* 1/2 egg white
* 1/2 tbsp salt
* 1 tbsp corn starch
* 1/2 tbsp pepper powder

Seasoning B
* 1 tbsp ketchap
* 1 tbsp white sugar
* 1/2 tbsp salt
* 1 tbsp cooking wine
* 1 tbsp corn starch

1. Shell the prawns, clean and slice it into halves. Coat with Seasoning A well.
2. Slice the water chestnut.
3. Cut the broccoli and blanch it.
4. Heat wok with 500g oil till medium, fry prawn and water chestnut briefly, dish them out and put it aside.
5. Stir fry scallion/spring onion and ginger briefly, add Seasoning B.
6. Put in the prawns and stir fry for a while, thicken the sauce, dish up to serve.

I did not cut the prawns into half as my grey prawns were kinda small, will not look nice if I half it further. For Seasoning A I only mix corn starch and salt, I was too lazy to do the egg white (What am I going to do with the egg yolk?). I left out the cooking wine in Season B so that Little DinoEgg can enjoy this dish. I boil the broccoli stem longer then the flower to ensure its soft n tender. FIL said it tastes just right, not too tough, soft enough for him to eat (He do not have much teeth left so chewing is a challenge for him).

Fish~~ I cook this coz hmm.. no idea what else to cook hahaha~ I guess its coz FIL love fish and its a simple dish to cook too.

Steam Fish Fillet

* 200g Dory Fish Fillet
* 2 tbsp chopped Young Fresh Ginger
* 2 tsp chopped Garlic
* 1 tbsp sesame oil
* 2 tbsp steam fish sauce
* 1 tbsp chopped Spring Onion

1. Clean the fish fillet and pat dry it thoroughly with kitchen paper.
2. Place the fish in a plate (or tray) for steaming.
3. Sprinkle the chopped ginger on top.
5. Steam the fish fillet in a pre-heated wok for about 6 minutes.
6. In a non-stick pan, fry and brown the chopped garlic with 1 tablespoon oil
7. Pour the oil and fried garlic on to the fish when it is cooked.
8. Sprinkle the chopped spring onion.
10. The fish is ready to be served.

Daddy says I did not fry the garlic long enough thus it taste abit spicy :( Overall the fish is tasty.

These 2 dishes plus the corn+carrot+pork ribs soup and this afternoon's leftover makes a good and healthy dinner for 4 adults and 1 kid.


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