Tuesday, April 20, 2010

CABBAGE ROLLS








Ingredients

450g prawns
6 pieces chinese cabbage leaves
1 tbsp diced carrot
1/2 square sheet laver, shredded
1 tsp wine
1 tomato for decoration



Seasoning

a pinch of salt and pepper
1/2 tsp cornflour
1/2 egg white
1/2 tsp sesame oil



Sauce

2 tsp oyster sauce
1 tsp light soy sauce
1/2 tsp cornflour
1/2 tsp sugar
1/2 tsp sesame oil
3 tbsp water



Method

  1. Shell and devein prawns. Minced the prawns.
  2. Marinade with seasoning, carrot and laver.
  3. Mix until all well combined. Chill in refrigerator for 1 hour.
  4. Wash cabbage.
  5. Blanch in oil and hot water until tender.
  6. Remove and rinse under cold water.
  7. Drain and set aside.
  8. Spread cabbage leaves on a flat surface.
  9. Sprinkle a little cornflour.
  10. Scoop 1 tbsp of prawn mixture on to the end of the cabbage.
  11. Fold up to form a roll.
  12. Steam for 10min.
  13. Drain the leftover liquid.
  14. Heat up wok with 1 tbsp of oil.
  15. Sizzle with wine, sauce and bring to boil.
  16. Pour onto the cooked cabbage rolls.
  17. Garnish with tomato.

Monday, April 19, 2010

SWEET PEAS with STIR FRY PRAWNS







Ingredients

450g fresh prawns
50g celery
50g carrot
50g honey peas
50g baby corn
1 tsp mashed garlic
1/2 tsp mashed ginger
1 tsp wine



Seasoning

a pinch of salt and pepper
1/2 tsp cornflour
1/2 egg white
1 tsp sesame oil
1 tbsp oil



Sauce

a pinch of salt
1 tsp light soy sauce
1/2 tsp sugar
1/2 tsp cornflour
1 tsp sesame oil
2 tbsp water



Method

  1. Remove prawn shells and devein them.
  2. Mix with seasoning.
  3. Chill in refrigerator for 30min. Then, scald with hot oil.
  4. Cut celery and carrot into long strips.
  5. Trim honey peas and baby corn.
  6. Bring 1/2 pot of water to boil.
  7. Add in all vegetables and 1 tsp of oil.
  8. When all the vegetables are half way cooked, remove them and drain well. Set aside.
  9. Heat up wok with 2 tbsp of oil.
  10. Fry ginger and garlic until aromatic.
  11. Add in prawns. Stir fry until the prawns are cooked.
  12. Sizzle with wine.
  13. Pour in pre-cooked vegetables and sauce.
  14. Simmer until sauce almost dry.
  15. Dish up.


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