Ginger Garlic Prawns

By Amy Beh

Ingredients

• 10-12 large prawns
• 1/2 cup tapioca flour
• 30g shredded ginger
• 25g chopped garlic
• 20g dried prawns, soaked then chopped
• 2 stalks curry leaves
• 10 cili padi, chopped
• 1 tbsp oil
• 1 tsp sesame oil
Seasoning
• 1 tbsp sugar
• 1/8 tsp salt
• 1/2 tsp pepper
• 1/2 tsp chicken stock powder

Method

Trim the prawns well but leave shells intact. Dab dry the prawns with paper kitchen towels before tossing in tapioca flour, then shake off any excess flour.
Heat oil in a wok, fry garlic until golden and crispy. Dish out and drain. With the remaining hot oil, fry ginger until crispy and golden brown. Remove and put aside.
Heat oil and sesame oil in a clean wok. Sauté dried prawns until aromatic. Add curry leaves and cili padi. Fry for a while then stir in seasoning to mix.
Return prawns to the wok and toss gently until well combined.
Dish out and serve immediately.

Steamed Shrimp with Garlic Oil Recipe

RECIPE: STEAMED SHRIMP WITH GARLIC OIL

INGREDIENTS:

10 head-on shrimp
3 cloves garlic (finely chopped)
1 stalk scallion (chopped)
1/8 teaspoon of salt
3 drops fish sauce
5 drops sesame oil
1 1/2 tablespoon of Shaoxing wine
1 1/2 tablespoon of water
1 dash of white pepper powder
3 tablespoons cooking oil

METHOD:

Heat up the wok and add in the cooking oil. Lightly fry the chopped garlic until they turn golden brown. Set aside.

Chop off the eyes part of the shrimp head, slit the back and deveined. Pat dry and place all shrimp on a plate. Season the shrimp with the ingredients above. Steam for 5 minutes. Top the shrimp with the garlic oil and garnish with chopped scallion.

Stir-fried Pepper Chicken

By Amy Beh

Ingredients

• 225g chicken drumstick, deboned and cut into chunky cubes
• 1 tbsp sesame oil
• 5g ginger slices
• 1 tbsp fresh green pepper berries, crushed
• 30g red capsicum, cut into wedges
• 1 stalk celery, cut into slanting
slices
• A dash of Shao Hsing Hua Tiau wine
Marinade (A)
• 1/4 tsp pepper
• 1/8 tsp salt
• 1/4 tsp sugar
• 1 tbsp cornflour
Seasoning (B) - combined
• 1 tbsp oyster sauce
• 1/2 tsp black pepper
• 1 tbsp light soy sauce
• 1/8 tsp thick soy sauce
• 1/4 tsp chicken stock powder
• 125ml stock or water

Method

Season chicken with marinade (A) for at least 30 minutes.
Heat sesame oil and fry ginger until fragrant. Add fresh peppercorns and continue to fry for a while. Add marinated chicken and 1-2 tablespoons combined seasoning ingredients (B). Toss and fry well. Add remaining seasoning (B) and simmer for about 5 minutes.
Add capsicum and celery. Cook to a rapid boil. Add a dash of cooking wine. Dish out and serve.

Crispy Ikan Bilis

By Azlina Zainal Ariffin

Ingredients

• 3 cups of ikan bilis (soaked in cold water for 15mins and drained to remove excess salt. Refrigerate for an hour or so.)
• 5 garlic cloves (washed and crushed with the skin)
• 2 big onions (finely sliced)
• 5 chopped chilli padi (bird's eye chilli. Add more if you like it more spicy)
• 1 tbsp tamarind paste or 2 tbsp of lemon juice
• Oil for frying
• Dried shallots for seasoning
• Sugar to taste

Method

Deep fry the ikan bilis until brown and crispy.
In another pan, use the same oil to fry the onions until slightly brown.
Add in garlic.
Then, add the tamarind juice or lemon juice.
Add the chilli padi.
Lower the heat and stir fry all the ingredients until the mixture becomes quite dry and light in texture.
Finally, add the fried ikan bilis and mix well. Then add the dried shallots and mix thoroughly.
Remove from the wok and serve.