This is the first time I’ve tried cooking a fusion styled food. And it was so welcome that I had to do an encore. Here’s the amazing recipe by themeatmen.
I added in Chinese style pan fried prawns because they’re my favourite type of prawns.
250g San Remo Fettuccine
1 tbsp black truffle paste
6-8 large scallops
200g Swiss Brown mushrooms (halved)
3 tbsp olive oil
2 shallots (minced)
1 tbsp butter
Splash of white wine (optional)
120ml cooking cream
1 tbsp white miso (mixed with 1 tbsp of hot water)
2½ tsp salt
Salt & pepper to taste
2 tbsp chopped parsley
1 tsp truffle oil
Season scallops with a drizzle of olive oil, salt and pepper
Sear on high heat a minute on each side, until golden brown. Set aside
Add 250g San Remo Fettuccine and 2 tsp salt to 3 litres of boiling water, cook 10 minutes until al dente
In a clean pan, add in 2 tbsp olive oil, lay sliced mushrooms in a single layer. Season with salt & pepper to taste, when it’s golden brown, turn over
When the bottom of the mushroom are turning golden brown, add in 1 tbsp olive oil, 2 minced shallots and 1 tbsp butter
Stir and cook until the shallots are translucent. Splash of white wine (optional) and let the alcohol cook away
Turn down the heat, pour in cream, miso mixture and 1 tbsp black truffle paste. Give a good stir. Turn off heat
Add the cooked Fettuccine and toss
Plate pasta and add seared scallops on top
Garnish with chopped parsley and a drizzle of truffle oil
I had a nice bag of prawns in my fridge and an opened bottle of white wine last night, so I decided to try the internet and find a good recipe for white win prawn pasta. I found this recipe from pinchofyum and decided to modify it based on some prior experience (I actually have ample cooking experience now to make my own modifications, whee! At the start of this blog, I was mostly cooking out of need and a desire to learn to cook.) The result was a flavorful spaghetti and prawns which tasted heavenly. Try it!
I’ll post my modifications instead of the actual recipe. My recipe serves 4 adults, or 3 very hungry adults.
- spaghetti for 4
- 500g of medium sized prawns (deveined), shells and head removed and saved for later
- 5 cloves of garlic, minced
- pot of water enough to cover the spaghetti
- salt and pepper
- olive oil
- 2 tablespoons of unsalted butter
- 1 cup of white wine
- 3 tablespoons of heavy cream
- 1/2 cup of grated Parmesan cheese
- any dried herbs you have in your pantry (oregano, basil, thyme, rosemary…
- Boil the pot of water with the shells and heads of prawns for approximately 20 minutes. You can mash up the shells and heads too, to extract more flavour from it. If you have saved up heads and shells of prawns from previous cooking in your freezer, feel free to dump them all in. It will really flavour the spaghetti later on.
- Dump the heads and shells of prawns, and add 1 teaspoon of salt and a drizzle of olive oil to the still boiling stock. Add in the spaghetti and get ready a big skillet (big enough to hold your prawns and spaghetti).
- Heat skillet on medium high heat and melt butter. Once butter is melted and sizzling, add in your prawns and garlic. Turn prawns once it browns, about 2-3 minutes on each side.
- Once both sides of the prawns are browned, add in white wine and let it boil. Allow wine to evaporate until it is left with half of what you started with. Add in the heavy cream and dried herbs. Stir it all in and turn off flame.
- Get spaghetti out of the stock. Add cheese into skillet and mix it in. Pour spaghetti into skillet and mix very well.
- Add some salt and pepper on top of the spaghetti, dish up onto individual plates and add any leftover Parmesan cheese on top of each plate. And you’re ready to serve!
I’m so eager to try this recipe next week after all my success with all the tofu dishes I’ve tried doing this week.
Saving it here for future reference!
tube of silken egg tofu, cut into 1 cm discs
oil for frying
2 cloves of garlic, chopped
1.5 cups of stock
2 tbs of oyster sauce
1 tbs of light soy
1 tsp of sesame oil
dash of white pepper
6 prawns, peeled reserving tails, deveined
1/2 a cup of frozen peas, thawed
2 spring onions, sliced
corn flour solution
1. Shallow fry tofu until golden, drained well and set aside.
2. Saute garlic with a little oil then add stock and seasonings, bring it to a boil.
3. Add tofu and peas and cook for a minute.
4. Add prawns and cook for a further minute before thickening the sauce with a little corn flour solution. When the sauce thicken, break in an egg and stir it through the sauce before adding the spring onions.
5. Fill a large bowl with steamed rice and pour the content of wok over.
Took this from Kitchen Tigress because I ate some sotong fried with hae bee hiam that my mom cooked, and wanted to make some myself.
(For 8 persons)
25 g dried chillies
100 g dried prawns
50 g shallots
70 g garlic
⅓ cup vegetable oil
2 tbsp sugar
salt to taste, about 1 tsp
Wash dried chillies and cut into 1-inch long pieces. Soak in water till soft (1 hour). Drain and squeeze dry. Wash and soak dried prawns in water for 15-20 minutes till soft. Drain and set aside the water. Peel and wash shallots and garlic. Pound or finely mince all four ingredients, leaving some small dried prawns whole for texture.
Heat oil in a wok till smoking. Add shallots and stir-fry for a few minutes over high heat. Do likewise with garlic, then dried chillies and dried prawns. Fry the mixture for 15-20 minutes, stirring all the time and adding water from soaking dried prawns bit by bit. Mixture is ready when it turns dark brown. Add sugar and mix well. Taste and add salt to taste. Enjoy with porridge, rice or as a sandwich filling.
Found this recipe from noobcook.com. Gonna try it soon!
– 2 servings of pasta (about 160-180g spaghetti)
– 3 tbsp good quality olive oil
– 40g butter, divided
– 10 to 12 large prawns (US name: shrimps)
– 10 cloves garlic, peeled and sliced or chopped (not too finely)
– 2 chilli padi, sliced or 1/2 tsp dried chilli flakes
– 30g Italian flat-leaf parsley, finely chopped
– sea salt and freshly cracked black pepper
1. Bring a pot of water with 1 tbsp sea salt to a boil. Cook pasta according to the timing indicated on the packet, until al dente. Drain and set aside the pasta, reserving some of the pasta water.
2. Remove the shells and veins from the prawns. Add the prawns heads and shells to a small pot with just enough water to cover them (I use about 150ml water), bring to a simmer for about 3-5 minutes to make prawn stock. Strain the stock and set aside.
3. Heat half the butter in a sauce pan. Cook the prawns on both sides and set aside.
4. Add olive oil to the sauce pan with the prawn juices and browned bits. When the oil is heated, add garlic and chilli padi/chilli flakes (if using). Saute till the garlic turns light brown.
5. Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown.6. Add cooked pasta, cooked prawns, about 2 tbsp of prawn stock, chopped parsley and remaining butter (cubed) to the garlic & oil mixture. Stir to coat all the ingredients evenly. Season with sea salt and freshly cracked black pepper.
1. If you are not making the prawns stock (Step 2), reserve some pasta water and add it in place of the prawn stock in the last step.
Tried cooking a recipe like this one. Got a different recipe to try in future from noobcook.
Recipe from Tung Lok Group’s cookbook, New Chinese Cuisine (Available at all Tung Lok restaurants and major bookstores), taken from here
– 6 prawns, shelled & deveined (use the freshest, biggest prawns you can find.)
– 1 egg white
vegetable oil for deep frying
– 3 tbsp cornflour
– 90ml mayonnaise
– 1 tbsp condensed milk
– 1 tsp wasabi powder (can put more if you want more wasabi kick)
– dash of lemon juice
– Ebbiko (prawn roe) or Tobiko (flying fish roe)
1. Dip the prawns in egg white, then coat evenly with cornflour.
2. Deep fry the prawns in 180C (356F) for about 3 minutes, until prawns turn crispy.
3. In a separate dish, combine the mayonnaise, condensed milk, wasabi powder and lemon juice.
4. Toss the deep-fried prawns with the wasabi mayo until evenly coated.
5. Garnish with ebbiko/tobiko and serve.
Here’s another favourite, from ellenaguan, it’s easy to whip up, though I need to pay attention to the time it takes to cook prawns. I’ve been over-cooking them the past few times!
Ingredients: (Serves 2)
300g of Medium Fresh/Live Green Prawn
5 – 6 Slices Of Dang Gui(当归)
5 Red Dates(红枣), seeds removed
1/2 Tablespoon Of Gou Qi Zi(杞子)
50ml Of Hua Diao Jiu
1. Pre-soaked the herbs in the hua diao jiu for at least 30 minutes to an hour for the wine to absorb the aroma of the herbs.
2. Trim and wash the prawns then pat dry and arrange them in a steam tray/plate in single layer.(do not overlay them as it will cause uneven cooking time during steaming)
3. Arrange the herbs on top of the prawns and pour over the remaining wine on it.
4. Steam over boiling water for about 4-5 minutes, remove and served immediately.
If your prawns are kept in the fridge before steaming, remember to remove it from the fridge at least 10 – 15 minutes before hand and to let it cool off and pour away any of the water in the tray or plate before arranging the herbs on top.