Oatmeal Prawn

Ingredient 

a) 500gm of big prawn (trimmed, washed and drained) 
1/2 tsp of salt 
1/2 tsp of pepper 
1 tbsp of corn flour 
oil for deep frying 

b) 2 eggs (beaten) 
3 tbsp of butter 

c) 1 tbsp chopped garlic and shallots 
1/2 cup of curry leaves 
a few chilli padi 

d) 200g of oatmeal 

Method 

1) Marinate the prawn with salt and pepper and coat it with corn flour, leave a side for about 15min. 

2) Heat up the oil, put the prawn in it to deep fry for 1min, then dish it out and leave aside. Remove oil from wok. 

3) Put the butter into heated wok, pour in the beaten egg slowly and stir the eggs non-stop till it breaks up into pieces and fry till golden colour. Add garlic, shallots, chilli padi and curry leaves and fry it till fragrant. 

4) Add in the oat meal to 3) and continue to fry, add a little oil if its too dry. Then add in the prawn and fry till done. 
Serve it when its warm.

HERSHEY'S Premier White Chips And Macadamia Nut Oatmeal Cookies

Ingredients: 
• 1/2 cup (1 stick) butter or margarine, softened 
• 1/2 cup granulated sugar 
• 1/2 cup packed light brown sugar 
• 1 egg 
• 1 teaspoon vanilla extract 
• 1-1/4 cups all-purpose flour 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• 3/4 cup uncooked rolled oats 
• 1-1/3 cups (8-oz. pkg.) HERSHEY'S Premier White Chips and Macadamia Pieces 

Directions: 
1. Heat oven to 350 F. 

2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add egg and vanilla; beat well. Stir together flour, baking soda and salt. Gradually beat into butter mixture, beating until thoroughly blended. Stir in oats. Stir in white chips and macadamia nuts. (Batter will be very stiff.) Drop by rounded teaspoons onto ungreased cookie sheet. 

3. Bake 10 to 12 minutes or until edges of cookies are golden. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies.

Old-Fashioned Winter Oatmeal Bread

1/2 cup warm water
1 1/2 tbsp active dry yeast
pinch of sugar
2 cups warm milk
1/2 cup honey 4 tbsp melted butter
1 tsp salt 
2 cups rolled oats
5 to 5 1/2 cup unbleached flour or bread flour
extra oats for sprinkling

1) Proof the yeast with first 3 ingredients for few mins
2) Mix milk, honey, melted butter, salt, oats and 1.5 c flour. Beat together and st in yeast mixture. Add in remaining flour 1/2 cup at a time until a soft dough is formed.
3) Knead for 7 to 10 mins
4) Let it rise for 1/2 hour or more (Here if using AP flour, I let it rise for until 1.5 times the original size or else there is not enough gluten for the second rise)
5) Gently deflate the dough and shape into 2 round loaves rolling it around rolled oats.
6) Bake in 375degrees for 40 to 45 mins.

(Note from recipe: oat grains has no gluten. To avoid a flat loaf, do not add more than 1 c of oats to 3 c of flour. Some baker presoak rolled oats in some liquid for 1 hour to reduce moisture absoprtion during rising or you can grind the oats to a coarse flour. Granola cereal can be used in place of oats.)

My personal experience is I presoak the oats and it works fine though innitially it was really shaggy. Also the rise is better when I use bread flour but when I use AP flour I have to reduce the liquid by at 2 to 4 tablesp of either the warm water and /or milk


by Cherry