Tag Archives : prawn


Summer Pasta with Prawns, Chorizo and Olives 2

A short and sweet post about one of my current favourite pasta recipes. This has become one of our favourite Summer dishes over the past weeks. It’s a warm pasta dish and there’s not much cooking required. Excellent for one of those hot days that you don’t want to do much cooking but a salad is just not substantial enough. Unfortunately I can’t claim credit for its recipe. This is one of the recipes from one of my magazines I’m subscribed to this year and it’s a really good one. Of course you can use any pasta but I find the short pasta works much better.

Pasta for Two (and maybe leftover for the lunchbox the next day)

  1. 10 green prawns, shelled
  2. About 10 cherry tomatoes, halved
  3. 1/4 Spanish onion, very thinly sliced
  4. 1 chorizo (from the deli but I’m sure fresh works as well), thickly sliced
  5. 1/2 cup Kalamata olives, pitted
  6. 2-3 servings cooked penne
  7. Plenty of chopped fresh parsley to serve

Start by cooking your pasta according to packet instructions until al dente. Meanwhile in a non-stick drying pan, fry the chorizo slices until slightly browned. Toss in the prawns and stir until they are cooked. Add the cherry tomatoes and remove from the heat immediately. Add the cooked pasta with a little bit of cooking water and stir. Toss in the olives and onion slices. Sprinkle with lots of parsley. Serve.

So simple and good.


Stir-Fried Green Beans and Prawns 5

Stir fried prawns and green beans

Green beans are one of the most underrated vegetables. They have become an all-year-around staple in supermarket here in Melbourne and have sold out its virtues of wonderful seasonal vegetables.

That’s not to say they aren’t good out of season. I know. You seasonal eaters will scream at me. We do live in a subtropical country afterall and we are blessed with vegetables all year around. Green beans, when cooked well are crisp and sweet, bursting with flavours. Of course, always buy the freshest green beans you can find.

We are starting to see new season’s green beans on the shelves now. Hoorah.

Stir-fried Green Beans and Prawns for Two

  1. 200g green beans, trimmed and halved
  2. 10 raw banana prawns, peeled with prawn butter reserved
  3. 1 onion, slice lengthwise
  4. 2 cloves garlic, chopped
  5. 1 tbsp good oyster sauce
  6. 1/2 tbsp soy sauce
  7. 1/4 tsp sugar
  8. 1/2 tbsp vegetable oil

Add vegetable oil to a hot non-stick frying pan on highest heat possible for your frying pan. Add garlic and prawns and fry until the prawns start to change colour. Add green beans and onion. Cook, stirring for 2 minutes. Add oyster sauce, soy sauce and sugar. Add water if necessary. Toss around for another 1-2 minutes until the beans are cooked but still crisp.

Serve with freshly cooked rice. Midweek dinner for the win!

 


Sweet and Sour Prawns 10

sweet and sour prawns with vegetables

Cookbook Challenge Week 20

Book: The Food of China: the Journey for Food Lovers Theme: Tangy Recipe: Sweet-and-sour Prawns and Vegetables

Who came up with this bloody stupid theme? Oh wait, it was probably me. Anyway, I had capsicums lying around the house from Jim’s garden and since I have everything else around the house, I figured I should kill two birds with one stone (hang on, this sounds a lot like the last post, doesn’t it?) Although I hardly think sweet-and-sour prawns could pass for ‘tangy’ theme but it’s better than being yet-another-week behind, which I’m about to be,  since I’m off to Vanuatu for a week next week. Yay!

red capsicum, green capsicum, ginger, spring onion, garlic

Sweet and Sour Prawns (for two)

  1. 12 large green prawns, shelled, deveined and semi-butterflied*
  2. 1 small red capsicum, diced irregularly
  3. 1 small green capsicum, diced irregularly
  4. 2 slices of ginger, chopped
  5. 2 cloves of garlic, chopped
  6. 4 white parts of the spring onions, chopped
  7. 2 tbsp of chopped spring onion leaves (green part

marinating prawns

Prawn marinade

  1. 2 tbsp Shao Tsing rice wine
  2. 1 tbsp corn flour
  3. 1 tsp sesame oil
  4. 2 slices of ginger, bruised

Add the ingredients together and mix well. Add prawns, toss and leave to marinade for 15 minutes.

Heat 3 tbsp of oil in a wok until very hot. Remove the ginger pieces from the prawns and drain. Fry the prawns in hot oil for a few minutes until the prawns changed colour. Remove with a slotted spoon and set aside. Remove some of the oil until there are about 2 tbsp of oil left.

Fry the white parts of the green onion, garlic and chopped ginger until fragrant. Add the capsicums and fry quickly for two or three minutes. Add the prawns back. Make sure you keep the heat nice and high all the time and stir quickly. (more…)


Mee Goreng 2

mee goreng

I miss the proper Indian mee goreng that you get in Malaysia and Singapore. It’s always spicy and rich and just bursting with flavours. Most of the mee goreng you get in here in Melbourne is just not spicy enough. There needs to be that element of dried spices: chilli powder and tumeric. And sometimes they get it so red, it’s scary!

I can’t say I have successfully replicated the real Indian mee goreng yet. In fact, it tastes just like most mee goreng you get at restaurants here in Australia. But it’s all right, it’s still quite good.

For 4, you’ll need:

  1. 1 pack of Hokkien noodles (500 g.)
  2. 10 medium-sized prawns
  3. 5 fish balls, sliced (or 100g of fish cake, sliced)
  4. 2 medium potatoes, peeled
  5. 1 onion, sliced
  6. 3 cubes of fried tofu, sliced*
  7. 2 cups of beansprouts
  8. 1 tomato, diced
  9. 5 spring onions, sliced
  10. 2 tbsp dark soy sauce (or kecap manis)
  11. 2 tbsp soy sauce
  12. 2 tbsp sambal oelek (reduce depending on taste)
  13. 1 tsp chilli powder (reduce depending on taste)
  14. 1 tsp tumeric powder
  15. 3 tbsp of tomato ketchup
  16. 1 red chilli, sliced (or yellow)
  17. 2 cloves of garlic, crushed
  18. 2 tbsp of fried shallots
  19. 1 egg

Boil, steam or microwave the potatoes until cooked. Cut into 2cm cubes and sprinkle 1/2 tsp of tumeric and mix well. Separate the noodles and set aside.

frying the hokkien noodles

Add 2 tbsp of oil onto a large heated non-stick frying pan. Add the fish cakes and fry until browned. Add prawns, garlic and onion. Fry for a minute. Add the noodles and fry until the noodles become well heated and starts to char in places. Add tomato ketchup, dark and light soy sauce, the rest of the tumeric, chilli powder, sambal oelek. Fry well until the sauces and the noodles mix.

DSCN3976

Push all the noodles to one side. Crack an egg onto an empty space on the frying pan. Scramble the egg slightly and pile the noodles back on top of the egg. Wait for a minute or so before stirring everything together.

Add beansprounts, potato cubes, fried tofu and tomato and stir fry until everything comes together. Turn off the heat, add chilli slices and spring onion. Stir through until the spring onions wilt.

mee goreng

Served topped with some fried shallots and a wedge of lime.

* I didn’t really have any so I used supermarket-bought firm tofu. I cut them into slices and fry in a non-stick pan with a bit of oil until well browned on both sides and just placed them on top of the noodles.

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