Prawn Fritters (脆皮油炸虾)

Simple Chinese snacks, Deep fried prawn fritters. 


20 prawns, jumbo size
1 cup frying mix (Korean frying mix, available in Korean stores)
3/4 cup cold water
1/4 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
1/2 tsp cooking wine
1/2 tsp cornflour


(1)  Peel and devein prawns. 
(2)  Add seasoning to prawns, and leave aside for 30 minutes.
(3)  Mix the frying mix powder with water, and mix into a smooth batter.
(4)  Dip the prawns in the batter to coat evenly.
(5)  Heat the frying oil over high heat, and deep fry until golden. 
(6)  Drain on absorbent paper, and serve hot with wasabi mayo dipping sauce. 
(7)  Dipping sauce:  Wasabi Mayo –  Stir 1 tsp of wasabi paste into 5 tbsp mayonnaise. 

Stir Fried Mee Siam

Nonya specialty noodle, sweet and sour vermicelli.


1 pack rice vermicelli, soaked for 1 hour and drain
2 beancurds, cut into pieces and deep fried till crispy (or store-bought fried beancurd)
1/2 lb bean sprouts
1/2 lb chye sim, sliced (optional)
1 cup prawns
1 cup chopped Chinese chives
2 hard boiled eggs, sliced
1 tbsp store-bought sambal chilli sauce
3 tbsp ground bean paste
Seasoning sauce
3 tbsp tamarind pulp, mixed with 400 ml water and squeezed out juice
3 calamansi limes or limes, squeezed juice
1 tbsp sugar
1/2 tbsp salt


(1)  Heat 1 tbsp oil in wok.  Add broad bean paste and sambal sauce.  Stir fry until fragrant.
(2)  Add prawns, chye sim and beansprouts.  Stir fry until prawns are almost cooked.
(3)  Add rice vermicelli and seasoning sauce.  Stir fry until well mixed.
(4)  Add Chinese chives and stir fry till combined.
(5)  Cover the lid, and turn off the heat.  Leave it for 5 minutes. Add lime juice.
(6)  Transfer to serving plate.  Garnish with bean curds and eggs. 

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Sweet and Sour Prawns (酸辣虾)


1 lb prawns, deveined with shells on
1 tbsp minced garlic
1 tbsp minced ginger
1 green onion
1/2 cup chopped onion
1 tomato, quartered

Sauce ingredients
6 tbsp tomato sauce
2 tbsp sweet chilli sauce
1 tbsp white vinegar
1 tbsp sugar
1 red chilli, sliced (optional)
1 tbsp light soy sauce
1 tsp A1 sauce (optional)
cornstarch mixture (1 tbsp cornstarch mix with 2 tbsp water)


(1)  Sprinkle 1 tbsp sugar over prawns.  Season for 1 hour.  Wash prawns to remove all the sugar and drain.
(2)  Heat 1 tbsp oil in pan.  Fry ginger and garlic till light brown.  Add onions and prawns, stir fry over high heat over 1 minute.
(3)  Add tomato and chopped spring onion, and stir fry for another minute.
(4)  Add sauce, and mix well.  If the mixture is not thickened, add 1 tbsp of cornstarch mixture.
(5)  Serve hot and enjoy!


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Tamarind Prawn


INGREDIENTS 材料(serves 4)

1 lb prawns with shells on
2 tbsp tamarind pulp paste (available in Asian market)
1/2 tsp salt
1/2 tbsp sugar
1/2 tsp dark soy sauce (optional)


(1)  Clean and devein the prawns.
(2)  Add  1/4 cup hot water to tamarind paste.  Press the tamarind paste with spoon.  Using a small sieve, press the tamarind mixture into a bowl.  Get as much tamarind juice as you can. Discard the tamarind seeds and pulp left in the sieve.
(3)  Marinate the cleaned prawns with tamarind juice, salt and sugar.  Leave aside for 30 minutes in refrigerator.
(4)  Heat 1 tbsp oil in pan.  Add prawns and cook till liquid evaporate.  Add little dark soy sauce (optional).  Cook till prawns become slightly burnt.
(5)  Serve hot and enjoy with your fingers!

Stir fry Prawns in Hot sauce (干烧明虾球)

INGREDIENTS  材料 (serves 4)

1 lb prawns (deveined and shells removed)
1/2 red pepper, cut into 2 inches
1 tbsp minced
1 tbsp minced ginger
1 tbsp minced shallots
1 tbsp hot bean paste (辣豆瓣酱)
Seasoning Sauce
4 tbsp tomato sauce (ketchup)
3 tbsp water
1 tbsp sugar
1 tbsp Shaoxing wine (绍兴酒)
1/2 tsp salt
1 tsp sesame oil
Thickening sauce: 1 tbsp cornflour and 3 tbsp water (mixed well)


(1)  Deep fry prawns in hot oil.  Drain and set aside.  For healthier version, skip this step.
(2)  Heat 1 tbsp oil in wok.  Add minced garlic, shallots and ginger.  Stir fry till fragrant.
(3)  Lower heat.  Add hot bean paste and stir fry.  Add red pepper.
(4)  Add prawns and stir fry with medium high heat.  Add seasoning sauce.
(5)  Stir fry till prawns are cooked.
(6)  Stir in thickening sauce and mix well.  Remove from heat.
(7)  Serve hot and enjoy!

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Seafood Tomyam Soup (泰国海鲜汤)

INGREDIENTS 材料 (Serves 4)
2 cups of Chicken stock
1 lemongrass (lightly crushed)
10 prawns, deveined with shells on (portion depends on individual)
1/2 squid, sliced (optional)
few slices of fish fillets
bamboo shoots,sliced (optional)
1/2 firm tofu, sliced
1/2 tomatoes, sliced

1 tsp salt
1 tsp sugar
1tbsp fish sauce
1 tbsp of lime juice
1 tbsp Tomyam paste, optional (available in Asian market)
cilantro leaves for garnishing
(1)  Boil chicken stock in pot.  Add lemongrass.
(2)  Add bamboo shoots and tomatoes.  Boil for a minute.
(3)  Add the rest of ingredients including seafood. Boil for 3 minutes.
(4)  Add Seasoning and taste to own preference.
(5)  Serve hot and enjoy!

Assam Curry Fish (亚参咖哩鱼)

When I attended my husband’s company Christmas Party last week, one of his coworker talked about Assam Curry Fish which he missed most during his university days in Singapore.

2 pieces of Fish Fillets (Mackerel)
1 Chinese eggplant (cut into slices or chunks)
2 tomatoes (each cut into 4 pieces)
8 lady fingers
Seasoning: 1 tsp salt, 1 tbsp fish sauce, 1/2 tbsp soy sauce, 1 tbsp sugar, 1/2 bowl of assam water (see note)

Spices paste (ground the ingredients till fine)
10 fresh red chillies (if using dried chillies, soak them in warm water for 15mins)
10 cloves Shallots (red small onions)
6 cloves garlic
2 tbsp Curry powder
5 candle nuts
1 thumb size of Turmeric (for powder Turmeric, use 1 tsp)
4 stalks of lemongrass (sliced)
little oil (about 1tbsp)



(1) Fry the ground spice paste in 3 tbsp of oil over medium heat till fragrant.  Add little oil if the paste is sticking to the wok/pan.
(2)  Add seasoning and stir well.  Bring to the boil under medium high heat.
(3)  Add fish pieces and all vegetables.  Cover the pan with lid.
(4)  Bring to a simmer over medium heat for 20 minutes.   While simmering, flip the fish (gently!) and stir the vegetables.
(5)  Turn off the heat and leave it for 10 minutes before serving.
(6)  Serve with rice and enjoy!


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