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.

Hae Bee Hiam

Ingredient: 
About 30 dried chillies (I just take a plastic bag and use one hand to grab the amount, never check how much I bought...if u want less spicy use less of the chillies) 
3 or 4 slice of ginger (each slice about 3mm thick) 
about 6tbsp of water 
500 gram of dried shrimps 
50gm buah keras (candlenut) 
about 6-8 shallot 
about 6-8 garlic 
oil for fying 

Mehod: 
1) Soak the dried chillies in tap water for about 2hours or till soft. Cut into smaller pieces, remove the seed. Drain away the water. 

2)Soak dried shrimps for 1hour with tap water, just to soften it abit. Drain away the water. 

3)Put half the dried chillies and 2 slice of ginger into blender add some water and blend into smooth paste, must be very fine paste, pour it into a bowl and blend the remaining half chillies with ginger and water till paste. 

4) Use a food processor or the chopper, scope about 1/3 of the dried shrimps, a few shallot, a few garlic, 1 or 2 candle nut and a few table spoon of chilli paste. Grind till fine, the shrimps should be very fine. Scope it into a big bowl. Repeat till finish all the shrimps. The hae bee hiam should be dry not wet. 

5)Heat up wok, pour about 1 cup of oil, put the uncooked hae bee hiam in it and fry it over medium low fire, too high heat will burn the dish. In between may need to add more oil in case the hae bee hiam looks too dry. It take about 20min to fry the dish. Fry until it turns draker red color, then should be ok.

by Jennifer

Ketchup Prawns

Ingredients 
1 teaspoon garlic, chopped 
1 lb prawns or shrimp (unshelled) 
1/2 cup tomato ketchup 
1/4 cup water 
1 egg 
1 tablespoon vegetable oil 

Directions 
1. Fry garlic in oil until slightly browned. 
2. Add prawns/shrimps (unshelled, but personal preference) and lightly sear until they start to redden. 
3. Combine tomato ketchup and water, mix well and add to prawns, stirring constantly. 
4. Once prawns/shrimps curl and is just about cooked, beat egg and add in. 
5. Stir and serve when egg is cooked. 

Warning: High in cholestrol.


by chloroPhyll

Sambal Prawn

.Recipe was from the book Local Delights.


Ingredients:
40g tamarind paste
100ml water
50g dried chilli (soak till soft)
150g shallot
50g garlic
10g shrimp paste (belachan)
2 candlenuts
300g medium prawns (shelled)
salt and sugar to taste

Method:
1.Mix tamarind paste with water. Strain to obtain tamarind juice.

2.Grind dried chillies, shallots, garlic, shrimp paste and candlenut together.

3.Heat 5 tbsp oil in wok till hot. Stir fry ground ingredients till fragrant. Toss in prawns. When cooked, pour in tamarind juice. Cook till gravy is thickened. Seasoned with salt and sugar to taste.


by jennifer