Black Pepper Prawns : Singaporean Recipe

Asian Recipes

This black pepper prawns is one of delicious dishes that represents Singapore. You can also make this dish with chicken, crab or squid instead of prawns.

Ingredients:

600 grams prawns,deshelled or as preferred
Oil for deep frying
2 tbsp butter
2 shallots, thinly sliced
6 cloves garlic, finely chopped
2 tbsp dried prawns, grounded
1 tbsp black pepper, grounded
1/2 cup curry leaves
5 red bird's eye chillies, chopped
2 tbsp thick black soy sauce
2 1/2 tbsp brown sugar
2 tbsp oyster sauce


Method:

Fry prawns until they are fairly pink but not fully cooked, then set aside on paper towel to drain off excess oil.

Add butter to hot wok, followed by shallots, garlic, dried prawns, black pepper, curry leaves and chillies.

Stir fry until fragrant then add prawns, sugar, oyster sauce, and thick soy sauce.

Mix well and stir fry until prawns are fully cook and serve.



Credits to: SpicySteve

asiadeli

Bird's Eye Chilli Prawns with Fermented Bean Paste : Malaysian Recipe

Asian Recipes

Bird's eye chilli is often refers to cili padi in Malay. Although this recipe is a hot dish, it is very tasty and would go well with a bowl of rice.

Ingredients:

15  fresh prawns
2 cloves garlic - chopped
4 cili padi - cut into halves
4 tbsp of fermented bean sauce
oil
3 tbsp water


Method:

Wash and clean prawns. Keep the shells and heads on.

Heat some oil and fry chopped garlic and bird's eye chillies. Add in the fermented bean sauce.

Add prawns and stir fry for about two minutes. Add in water if the paste too dry.

Serve with hot rice.



asiadeli

Chili Prawns with Eggs : Singaporean Recipe

Asian Recipes

Another chili prawns recipe where succulent and de-shelled prawns are cooked with blended chilies that was spicy and appetizing. A wonderful accompaniment with white rice.

Ingredients:

10 prawns ( deshelled tails intact)
5 hard boiled eggs (deshelled)
A handful dried chilies
2 cm cube grilled shrimp paste
1 tbsp tamarind paste (mixed with water to make juice )
1 onion (thinly sliced)
1 clove garlic (thinly sliced)
1 cube of anchovy stock
1 tbsp sugar
Salt
Half cup of vegetable oil


Method:

Soak dried chilies in hot water for 15 mins till soft. Then blend chilies with a bit of water together with shrimp paste.

Heat oil in wok, saute garlic and onions till transparent.

Add the chili paste, tamarind juice and anchovy stock  together for 15-20 mins till fragrant over medium high heat.

Season with salt and stir in the sugar. Then gently add in the eggs and mix well. Lastly mix in the prawns and stir well and cook for another 15 mins.

Serve with steamed rice.


asiadeli

Prawns In Oyster Sauce : Chinese Recipe

Asian Recipes

Ingredients:

600gm prawns
A bunch of spring onions, cut to 3" length
2 tbsp oyster sauce
pinch of white pepper powder
pinch of salt
2 tbsp chopped garlic
2 tbsp chopped ginger
1 tbsp chopped spring onions, the white part only
3 tbsp water
1/3 cup cooking oil


Methods:

Clean prawns, remove legs and deveined, but leave shells and heads intact. Cut spring onions to 3" length, reserve about 1 tablespoon of chopped white part only. Lightly crush the rest of the 3" white part using the side of the knife and put aside together with the greens.

Marinate prawns with oyster sauce, pinch of white pepper powder, pinch of salt and keep aside for 30 minutes.

Heat oil in saucepan and fry prawns in a single layer on both sides about 2-3 minutes each side until brown and shell turns crispy. Remove and keep aside. Keep marinated juice from the prawn marinade to be used later.

In a clean saucepan, heat 1 tablespoon oil. Saute chopped garlic, chopped ginger and chopped spring onions, until fragrant and light brown.

Add in retained marinated juice, 2-3 tablespoon of water, stir till it boils and add in the prawns along with the spring onions. Stir for about a minute and add salt if necessary.

Dish out to a serving plate and serve hot.


asiadeli

Thai Basil Chicken Fried Rice : Thai Recipe

Asian Recipes

This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice. This Thai Basil Chicken Fried Rice is fast and fairly easy to make, but requires constant stirring and quite spicy.

Ingredients:

4 cups cold "already cooked" jasmine rice
6 big cloves garlic (crushed)
2 to 4 Thai red and green chilies (crushed)
1/4 cup cooking oil
1 lb chicken meat (cut into bite sizes)
1/2 lb prawns (shelled)
3 tbs oyster sauce
3 tbs soy sauce
1 tbs fish sauce
1 tsp sugar
1 red capsicum (julienne)
2 cups fresh sweet basil leaves


Methods:

First, heat the oil in a wok over high heat. Wait till the oil starts to smoke. Add crushed garlic and crushed chilies. Stir quickly (don’t let them burn)

Then immediately add sliced chicken meat and prawns. Stir and add oyster sauce, fish sauce,soy sauce and sugar. Stir until the chicken is cooked through.

Add already cooked rice. Stir quickly until sauces are blended with rice for a couple of minutes.

Stir in red capsicum and keep stirring for few seconds then add basil leaves. Turn the heat off.

Serve immediately with sliced cucumber.



asiadeli

Laksa Prawn Soup : Malaysian Recipe

Asian Recipes

This hugely popular coconut-based noodle soup is prepared using the spicy laksa paste, made from lemongrass, garlic, chilli and almonds. The mild coconut offsets the kick of the laksa paste perfectly.

Ingredients:

To be blended:
2 roughly chopped cloves of garlic
2 red chillies
4 shallots, roughly chopped
1 stick lemongrass (discard outer layer)
3cm piece of ginger
50g ground almonds
1 tbsp fish sauce

Soup:
Whole raw prawns-remove the heads and shells but leave the tails on
200g noodles
3 tbsp blended paste (see above)
2 tbsp fish sauce
3 tbsp vegetable oil
1 tsp sugar
400ml coconut milk
Coriander (fresh)
1/4 cucumber, cut into strips


Methods:

Put the prawn shells and heads into a pan with 700ml water and leave to simmer for 30 mins to make a stock.

Strain the prawn stock and get rid of the solids. Heat the oil in a pan over a medium heat before frying the prawns for 2 minutes.

Add 3 tablespoons of laksa paste and fry for a further 2 minutes.

Pour in the coconut milk, lime juice, fish sauce, sugar and shellfish stock and allow to simmer gently.

Blanch the noodles in boiling water for a couple of minutes. Drain the noodles and pour over the prawn broth.

Serve with a garnish of cucumber and coriander.


asiadeli

Stir Fried Celery

asiadeli

This stir fried celery recipe is quick and easy to cook and delicious. Celery is highly fibrous and good for health.

Ingredients:

1 stalk celery -cut into bite size
1 medium sized carrot -sliced
10 straw mushrooms
8 pieces of medium sized prawns -deveined
4 cloves garlic -chopped
1 tsp corn starch -mix with 50 ml water
50 ml warm water
2 tablespoons cooking oil

Seasoning:
1 tbsp oyster sauce
1 tsp fish sauce
1/2 tsp white pepper powder
a pinch of salt


Methods:

Heat oil in wok and saute garlic till beginning to brown. Add prawns and stir for 15 seconds. Remove prawns and set aside.

Add celery, carrots and straw mushrooms into the wok and continue stir frying for 1 minute.

Add seasoning and water and bring to boil. Return prawns into the rest of the ingredients.

Cook for another 2 minutes and add corn starch to thicken gravy.

Serve hot with white rice.


asiadeli

Sweet and Sour Prawns : Malaysian Recipe

asiadeli

This is another style of cooking sweet and sour prawns without adding chili sauce which is also simple and delicious.

Ingredients:

300 gram of prawns
1 cm of ginger -sliced
1 large onion -quartered
1 stalk spring onion -cut
30 ml warm water
5 tablespoons oil

Seasoning:
3 tablespoons tomato ketchup
1 tablespoon sugar
a pinch of salt


Methods:

Heat oil in wok and fry the prawns for 30 seconds till shell completely turned to red or cooked. Dish out and set aside.

Remove oil from wok leaving approximately 2 teaspoons of oil in the wok. Saute the onions and ginger till fragrant.

Return prawns to wok, add seasoning and water. Stir well to coat the prawns. Sprinkle spring onions onto the prawns before dishing out.

Serve with steamed rice.



asiadeli

Assam Prawns

asiadeli

Assam prawns or tamarind prawns is a very popular Nyonya recipe in Malaysia and it requires minimal ingredients to cook . This assam prawns recipe is on the drier side.

Ingredients:

250 gram shell-on prawns
1 1/2 tablespoons tamarind paste
4 tablespoons water
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons cooking oil
Dash of soy sauce


Methods:

Mix the tamarind paste with 4 tablespoons water. Extract the juice from the tamarind paste.

Remove the heads of the prawn. Devein the prawn by slitting the back. Rinse prawn with water and pat dry with paper towers.

Add the tamarind juice,soy sauce, salt, and sugar into the prawn and mix well with your hand. Marinate for 15 minutes.

Heat up a wok and add cooking oil. As soon as it’s heated, drop the prawns into the wok and pan fry until the gravy is thick.

Dish out and serve immediately with hot rice.

asiadeli

Prawn Noodles : Malaysian Recipe

Asian Recipes

Ingredients:

300 gm yellow noodle
12 medium size prawns
2 tomatoes, sliced and blended with 500ml of water into tomato puree
8 cloves of garlic, chopped
3 tbsp of cooking oil

Seasoning:
2 tbsp of chili paste
4 tbsp of tomato sauce
light soy sauce and sugar to taste.

Garnishing:
5 leaves of lettuce, thinly sliced
2 eggs, hard boiled and sliced
Fried crispy shallot
2 calamansi lime, halved



Method:

1. To prepare the noodle, just add the yellow noodle to boiling water and cook for around 5 minutes until soft. Then, rinse in fresh water and pour onto plates.

2. Add oil to the heated wok and stir fry the chopped garlic till fragrant. Pour in the prawns and stir fry for 2 minutes. Add some light soy sauce and tomato sauce continue to stir fry for another 1 minute.

3. Add the chilli paste and continue to stir fry for a while.

4. Pour in the tomato puree. Let it simmer for roughly 5 minutes. Add sugar and light soy sauce to taste.

5. Off the fire, and pour the sauce over the cooked noodle. Garnish with lettuce and hard boiled egg.

asiadeli

Prawn and Pineapple Curry : Malaysian Recipe

Asian Recipes

This prawn and pineapple curry is packed with flavor and aroma from the spices, and sweetness from the prawn and pineapple. Serve it with plain white rice is the best, and it will never fail to whet one’s appetite!

Ingredients:

10 pieces big prawns, remove the head-skin attached.
250 grammes pineapple, cut into wedges
2 tablespoons fish curry powder
1 tablespoon ginger paste
1 tablespoon garlic paste
3-4 springs of curry leaves
2 tablespoons vegetable oil
3/4 cup water
Salt to taste


Methods:

Wash the prawns well, use a scissor devein the prawns, trim the tail and cut away the legs. Set aside.

In the small bowl, mix the fish curry powder with little water to a paste.
Meanwhile heat up the pan with vegetable oil to a medium heat, add ginger and garlic paste stir until fragrant.

Add fish curry powder paste, stir well until aromatic.

Add prawns, keep stirring until the prawns change to a colour about a minute then add water, let it boil for a while then continue by adding curry leaves and pineapple.

Reduce the heat to a shimmer then seasons with salt according to your taste. Let it shimmering about 3 minutes until the prawns are cooked and the pineapple quite soft.

Remove from the heat then dish up into a serving bowl and serve.

asiadeli

Spicy Prawn with Sataw Beans

asiadeli

Sataw Beans or Petai is actually healthy for us. It contains a type of protein that known to make you relax, improve your mood and generally make you feel happier! It also stimulate the production of hemoglobin in blood, reduce the blood pressure ,stroke, boost brain power, overcome constipation, relief heartburn etc.It is really a delicious recipe....

Ingredients

* 500 gram of fresh large prawns, un-peeled but the head taken out
* 20 peeled whole sataw beans
* 2 tablespoons of  lime juice
* Pinch of salt

Seasoning
* 10 red finger-length chilies, finely sliced
* 3 cloves of garlic, chopped
* 5 shallots, finely sliced
* 1 medium tomato, deseeded and chopped
* 1 teaspoon sugar (optional)
* Pinch of salt


Preparation

* To prepare the seasoning, grind all ingredients, to a smooth paste in a blender, adding a little oil if necessary to keep the moisture turning.
* Rub the lime juice and salt onto the prawns. Set aside for a few minutes then drain the prawns and pat dry with towel paper.
* Heat the oil in a wok in high heat. Deep fry the prawns, a handful at a time about 1 minute or so for each batch. Remove and drain on towel paper
* Heat 3 tablespoons of vegetable oil in a wok over medium heat, stir fry the sataw beans with the seasoning until fragrant and cooked around 5 minutes.
* Add the fried prawns and mixed well and blended but don’t over cooked the prawn.
* Serve with hot rice

asiadeli

Bandung Noodles

asiadeli

Bandung noodles or mee bandung is a quite popular noodle recipe besides mee curry or mee rebus. In Malay, mee means noodles and bandung is a name of a city in Indonesia. This is a good change if you are tired of eating soup noodles and are looking for different variations of cooking noodles.

Ingredients
500 gm yellow/egg noodles
3 garlic, crushed
2 big onions, thinly sliced
1 inch ginger, thinly sliced
2 table spoon chilly paste
1 small can tomato puree
100 gm dried prawns, soaked until soft (optional)
200 gm fresh prawns, cleaned
200 gm chicken breast, cleaned and thinly sliced
500 liter chicken stock, or vegetable stock or just water
1 carrot, thinly sliced
a small bunch of spring onion, thinly sliced
a bunch of coriander leaves, thinly sliced
a handful of dried shallots
1- 2 eggs
salt, to taste
1 table spoon of sugar, or to taste
5 table spoon oil

Methods
1. In a pot, pour in the oil and fry the garlic, onions and ginger until golden brown.
2. Put in the dried prawns and fry for a minute. Then add the fresh prawns and chicken breasts.
3. When the fresh prawns are turning red, add in the chilly paste and sugar and cook for about a minute.
4. Add tomato puree and stir for a while. Then add the sliced carrots. Stir briefly for about 30 seconds.
5. Pour in the chicken stock and simmer for five minutes. Add salt to taste.
6. When the broth is slightly thicken, add the noodles.
7. After a few seconds, crack open the eggs and let them cook in the broth. Do not touch the eggs and let them cook for a while.
8. When the eggs are beginning to take shape, add the spring onions and coriander leaves.
9. Sprinkle some dried shallots over the top.
10. Serve in a bowl while still hot.

asiadeli

Stir-fried Asparagus

asiadeli

Asparagus is a really healthy vegetable.As you prepare the asparagus spears, gently remove the thin layer of skin using your fingernails. It’s not easy but you’ll get the hang of it. You can skip this process but you may get too much stringy fibre between your teeth when you chew on them.

Ingredients

* 250 grammes of asparagus (cut to 4 or 5cm lengths)
* about 5 to 10 medium sized prawns (remove shell with tail intact, devein)
* 4 cloves garlic (chopped finely)
* 30 ml warm water
* 2 tablespoons palm oil

Seasoning

* 1 teaspoon of light soya sauce
* a pinch of salt
* a dash or two of white pepper powder


Method

Heat oil in wok on high heat. Saute garlic till beginning to brown. Add prawns and stir till begins to turn red. Add asparagus and seasoning.

Stir well and add water. Cover lid for 30 seconds to a minute. Check to ensure that dish does not dry out. Add a little bit more water if it is dried out. Asparagus should be cooked in less than 2 minutes with just a little gravy to keep the dish moist.

asiadeli

Prawn Biryani : Indian Recipe

Prawn Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers.


Ingredients

For Rice:
1 1/2 cups Basmati Rice
3 cups Water
2 Cardamon
1 Cinnamon
2 cloves
Salt to taste
1 tsp Oil


For prawn masala:
1/2 kg Prawns
1/2 cup onions
3 tsp Garlic-ginger-green chilly paste
2 Tomatoes
1/2 tsp Chilly powder
1/2 tsp Coriander powder
1/3 tsp Turmeric
2 Cardamon
1 Cinnamon
3 Cloves seeds
1/2 tsp Biryani Masala
1 cup Coconut milk
oil for frying
1 tsp Ghee

For garnish:
1 Onion (sliced and fried)
Coriander leaves and mint leaves


Method:

Clean and soak rice for half an hour. Drain out the water completely using a strainer and keep aside.

Bring three cups of water to boil and add in whole masala ( tie them using a small cloth) and one tsp of oil and salt. Add the rice and cook it till it is 75% done. Drain out water and spread out a plate gently with a fork.

Marinate shrimp with chilly powder, turmeric, coriander powder and salt for half an hour and fry them till it is half cooked and keep aside.

In the same pan add whole garam masalas and onions and mint leaves fry them till golden brown and add in the ginger-garlic-green chilly paste and fry for a minute.

Add tomatoes and saute till it gets mashed up and oil starts separating. Add the coconut milk and let it simmer in a medium heat for a minute and finally add prawn and cover and simmer for a minute.

Take a large pan with a proper tight lid. Grease the bottom with a little ghee and transfer half of the prawn mixture into it. Add in a little of fried onion, coriander leaves and one layer of rice. Now repeat the same process and make a second layer.

Finally garnish with fried onions and pour in a few drops of yellow food color ( this is optional).Close the lid tightly and put on the stove in a medium heat for three minutes and then simmer to low for about ten minutes.

Prawn is already half done and will not take much time to cook. So do not overcook.Serve warm.

Prawn Fried Rice

For this fried rice dish, it is important to use the freshest prawns.The prawns give the fried rice a nice seafood flavour and comes with a natural sweetness which cannot be substituted with the use of any form of seasoning.



Ingredients

* 3 rice bowls of cooked white rice
* 1 rice bowl measure of medium prawns (shelled and cut into smaller pieces)
* ½ rice bowl measure of carrots (diced small)
* ½ rice bowl measure of French beans (diced small)
* 3 cloves garlic (chopped finely)
* 4 shallots (sliced thinly)
* 3 large eggs
* 4 tablespoons cooking oil


Seasoning

* 2 teaspoons dark soy sauce
* 2 teaspoons light soy sauce
* 2 teaspoons Worcestershire sauce
* Salt and white pepper powder to taste



Method

Heat oil in wok on and fry shallots on medium heat till golden brown. Remove and set aside fried shallots.

Add garlic, carrots and French beans and stir well for a minute. Add prawns and stir well till prawns turn red. Push ingredients aside by making a well.

Add a tablespoon of oil in the center and break eggs into the oil. Once eggs are semi-cooked, add rice and push ingredients into it.

Stir evenly and press rice to separate grains from one another. Add seasoning. Fry the rice for about 3 minutes and until the seasoning is evenly distributed.

Dish out and garnish with fried shallots.

Sweet and Sour Big Prawns

Ingredients:

1kg of big prawns
1 large onion (half)
tomato ketchup
chili sauce
salt and sugar


Method

1. Trim and de-vein the prawns

2. Use clean water to rinse the prawns

3. Use 1 tablespoon of salt to marinate the prawns and keep in fridge for hours.

4. Heat wok and add 2 tablespoons of cooking oil.

5. Pour in the marinated prawns into wok, stir fry the shrimps till shell completely turn to red.

6. Dish out and set it aside.

7. Remove the excess oil from wok but only leave approximately 1 tablespoon of oil in wok.

8. Add in cut onion, fry for second. Return prawns back to wok again. Add in a pinch of salt, sugar, appropriate quantity of tomato ketchup and chili sauce, continue stir fry until all seasoning are mixed well.

9. Add in 3 tablespoons of water, bring to boil.

10. Dish up.

Shrimp Paste Fried Rice

(Nasi Goreng Belacan)


Ingredients:

3 cups leftover rice
2 eggs, lightly beaten
180gm prawns - shelled
4 red chillies, seeded
4 shallots - grounded
2 cloves garlic - grounded
1/2 tbsp shrimp paste granules

Seasoning:
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp chicken stock granules
1 tsp pepper
1/2 tsp sugar



Method:

Heat one to two tablespoons oil in a wok, pour in eggs and fry until properly cooked. Dish out and put aside.

Add two more tablespoons of oil and saute ground ingredients and prawns till aromatic. Add the rice and stir-fry well.

Stir in seasoning and continue to stir-fry well. Add in the scrambled eggs and remaining oil. Sprinkle rice, while stir-frying, with water.

Serve.

Assam Prawns

(Sambal Tumis Udang)


Ingredients:

600g medium big prawns, shelled but with tails intact
2 1/2 tbsp chilli paste,ground
3 shallots,ground
1 tsp shrimp paste granules
4 candlenuts (buah keras),ground
2 tbsp of tamarind paste(mix with 4tbsp water)
1 tbsp sugar
1/2 tsp salt
1 tsp anchovy stock granules
4 tbsp oil



Method:

Heat oil and saute the ground ingredients until fragrant and oil separates.

Add the prawns and stir well to mix. Add other ingredients and cook for 6 minutes until gravy is thick.

Dish out and serve with hot rice.

Fried Prawns In Oyster Sauce

Fried Prawns In Oyster Sauce

Click the title above for the recipe.