bFeedme

Cooking, Recipe and Food Blog

Prawn and Shiitake Fried Rice

By

Prawn and shiitake fried rice is a delectable rice dish infused with Asian flavors. The shiitake adds “umami” to it, an indescribable taste that pleases the palette. Remove the chili if you are serving it to kids or guests. Replace it with fried garlic or serve it on the side

 

Serves 4

Ingredients:

1 1/2 cups long-grain rice

2 tablespoons peanut oil

12 green prawns, deveined and peeled (tails intact)

1 onion, cut into wedges

5 garlic cloves, sliced

2 teaspoon finely grated ginger

150g shiitake mushrooms, thickly sliced

1 long red chili, seeded and finely chopped

4 spring onions, finely shredded

150g snow peas, trimmed, sliced

1/4 cup light soy sauce

2 tablespoons oyster sauce

 

Cook the rice according to packet instructions or until soft and fluffy. Spread it on a baking tray and let it cool for two to three hours.

Heat a tablespoon of oil in a wok over high heat. Stir-fry the prawns for two minutes or until they turn pink. Remove and set aside.

Place the remaining oil into the wok and heat it. Stir-fry the garlic, onions and ginger for a minute or two or until it becomes aromatic. Add the mushrooms and cook for another two to three minutes or until soft.  Place the snow peas in the pan and fry it along with the mushrooms for a minute until they turn bright green and crisp.

Put the rice into the pan and heat it for a minute or two. Stir in the soy sauce and oyster sauce. Mix until well combined. Add the shrimp. Gently mix. Divide the fried rice among individual bowls. Top them with chili and spring onions before serving. Serve warm.

 

Image from tsuihin – TimoStudios

Prawn and Pineapple Omelet

By

Prawn and pineapple omelet is a delectable recipe that goes well with white rice. It can be eaten with vegetables or mixed greens too.

 

Serves 8

Ingredients:

3 pieces medium sized eggplants

100g prawns, shelled and chopped

1 green bell pepper, seeded and diced

2 cups pineapple tidbits, drained

4 eggs, beaten

3 tablespoons all-purpose flour

5 tablespoons cooking oil

Salt and pepper to taste

 

Grill the eggplants over medium heat for 5 minutes or until the skin is darkened and falls off easily. Peel the eggplants and then chop them. Transfer it to a medium sized bowl.

Place the prawns, bell pepper, pineapples and eggs in the bowl with eggplants. Mix well. Season it with salt and pepper.

Heat the oil in a medium sized skillet. With a ladle, spoon some omelet mixture into the pan. Cook it for 2 minutes per side or until it is lightly browned and set. Transfer it to a plate ined with paper towels to drain the excess oil. Repeat this with the remaining ingredients. Serve immediately.

 

Photo Courtesy Of: YIM Hafiz

Prawn Rolls

By

Egg rolls are delicious bite sized food that can be served as a snack, appetizer or side. It is best served with a sweet and sour dip, but if the filling is tasty enough, you can eat it as is. Make sure to drain the excess oil, otherwise the rolls can become soggy.

 

Serves 4

Ingredients:

1 pack 8” square spring roll skins (20 pcs.), quartered.

2 cups oil

1 egg, beaten

Filling:

2 tablespoons oil

600g prawns, shelled and chopped

3 water chestnuts, peeled and chopped finely

1 teaspoon light soy sauce

1 tablespoon beaten egg

2 tablespoons scallions, finely chopped

2 shallots, finely chopped

2 garlic cloves, minced

Salt and white pepper to taste

 

Heat a tablespoon of oil a medium sized non-stick skillet; sauté the garlic and onions for 2-3 minutes. Fry the chopped prawns for 3-5 minutes or until they turn pink. Add the water chestnuts, soy sauce and season it with salt and pepper. Make sure that the mixture is dry, otherwise drain the excess oil by transferring it to a plate lined with paper towels.

Place 1 heaped teaspoon of filling on a wrapper. Make a roll and seal the end with beaten egg.

Heat the remaining oil in the skillet under medium heat. Fry the rolls for 2-3 minutes or until the wrapper is golden brown and crisp. Transfer to a plate lined with paper towels or a strainer to drain the excess oil. Serve immediately.

 

Photo Courtesy Of:  Ron Dollete

 

Garlic Prawns

By

A very popular part of the traditional Spanish Tapas meal, this dish is a great idea to have as an alternative to plain Prawns as a starter.

Garlic Prawns

Very fast to make – including preparation, this dish takes just ten minutes, which is great when you consider how tasty and versatile they can be – use in a Fish Pie, or Paella, or in hundreds of other seafood dishes that are around.

To Serve 4
1tbsp Olive Oil
3 Garlic Cloves, Thinly Sliced
1 Red Chilli, Deseeded and Finely Chopped (optional)
400g Large Frozen Cooked and Peeled Prawns
Small Bunch of Parsley
Juice of 1 Lemon
Salt
4 Slices of Crusty Bread or Ciabatta, to Serve

1. Heat the Olive Oil in a medium pan over a medium-hot heat.
2. Add the Garlic and Chilli (if using) and cook for one to two minutes, until the Garlic is softened. Add the Prawns to the pan, and four tablespoons of water. Sprinkle with a pinch of Salt.
3. Stir Fry for three to four minutes, before adding the Chopped Parsley, and squeeze the Lemon Juice over the top.
4. Drain off three quarters of the juices, and serve.

If you’re using for other dishes, try to prepare as close to the time as possible, as freezing this dish isn’t recommended. If the other recipe requires them to be cold, chill for at least an hour.

Photo Courtesy of: Kirti Poddar