Thursday, October 27, 2011

Stir Fried Asparagus with Scallops

Stir Fried Asparagus with Scallops
  • 15 spears asparagus, trimmed and cut into 3cm pieces
  • 1 teaspoon oil
  • 5-8 large frozen scallops, thawed
  • salt and pepper, to taste
  • cornflour, as needed
  • 1 tablespoon oil
  • 1 tablespoon diced garlic
  • 1 shallot, finely diced
  • 1/2 teaspoon salt
  • 1/2 cup (125ml) water
  • 1 tbsp oyster sauce
  • 1 red chilli, sliced
  • 1 teaspoon cornflour, mixed in 2 teaspoons water
  • 1 teaspoon sesame oil
  • salt, to taste


1. Blanch the asparagus and carrots in boiling water and 1 teaspoon oil for 3 minutes. Set aside.
2. Season the scallops with salt and pepper then lightly dust in cornflour.
3. Heat a frying pans with oil. Saute the garlic and shallot till aromatic.
4. Add the scallops then stir fry until both sides are evenly browned; about 3-4 minutes.
5. Turn the heat down to medium then add the water and simmer for 2 minutes,
6. Add Asparagus, carrots and chilli, oyster sauce, sesame oil and salt to taste.
7. Add the cornflour slurry.
8.. Heat and stir untir sauce is slightly thickened.


Thursday, October 20, 2011

Deep Fried Seafood Wanton

Deep Fried Seafood Wanton


- 1 fish fillet - cod fish ( use a good fish fillet)
- 6-10 medium size prawns
- dashes of salt and pepper
- 1tsp sesame oil
- less than 1tsp cooking wine
- 1/2 cup mixed vegetables of peas and carrots, cooked and cooled, set aside
- 4 water chestnuts chopped.
- 1 egg white
1. Chop the fish fillet and prawns to a paste form.
2. Mix themin a mixing bowl and add in the vegetable and water chestnuts.
3. Marinate with salt and pepper, seame oil and cooking wine.
4. Then add in egg white and mix well.
5. Texture should be just slick sticky.
6. Use wonton wraps and fold in the fillings and use a spring onion to tie it up.
7. Deep fried till golden brown.

Monday, October 10, 2011

Sambal Prawns

Sambal Prawns

  • 3 medium onions, peeled, and chopped roughly
  • 4 cloves garlic, peeled
  • 2 lemongrass stalks, white part only, chopped roughly
    5 Birds Eyes chillis
    1 tablespoon belcehan (fermented shrimp paste)
    2 tablespoons vegetable oil
    1/2 teaspoon ground turmeric
    500 grams raw, peeled prawns
    1/3 cup water
    3 tablespoons tamarind concentrate
    2 teaspoons sugar
    1/2 teaspoon salt
    roasted sesame seeds

1. Process onions, garlic and chilli until fine.
2. Heat up a wok and add the oil.
3. Fry the process mixture and belechan over a medium heat, stirring all the time until fragrant.
4. Add turmeric and fry for another min and add the prawns and water.
5. Stir to combine, coating the prawns with the mixture.
6. Add tamarind, sugar, salt and soy and continue stirring, until prawns are pink and cooked through.
7. Sprinke with roasted sesame seeds.