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Southern Food

Sizzling garlic Prawn

May 28, 2008 @ 12:08 pm · Filed under Southern Food

Sizzling garlic Prawn

  • 350 g. peeled prawn
  • 1 tbsp. lemon juice
  • 3/4 cup freshly made chicken stock
  • 1/4 tsp. salt
  • 1/4 tsp. Chinese salt
  • 1/2 tsp. white pepper
  • 1 tbsp. soy sauce
  • 1 tsp. vinegar
  • 1 tsp. cornflour
  • 1/2 tsp. garlic paste
  • 10 water chestnuts
  • 2 spring onions, slice thinly
  • 1 tbsp. ketch up
  • 1/2 tsp. sugar
  • 1 tsp. hot sauce
  • 1/4 cup oil
  1. Marinate the prawns with lemon juice, 1/4 teaspoon salt and 1 teaspoon
    soy sauce for an hour.
  2. Mix the corn flour, salt, Chinese salt soy sauce, white pepper, vinegar
    and chicken stock in a small sauce pan. Stirring constantly, bring to boil
    and simmer for 4-5 minutes. Keep hot.
  3. Heat oil in a wok add garlic paste and stir fry for few seconds, add
    spring onions, water chestnuts and prawns. Stirring frequently, fry the
    vegetables and prawn for 2-3 minutes.
  4. Pour the sauce, ketch up, sugar and hot sauce over it and stir fry for 1
    minute. Adjust the seasoning.
  5. Transfer to a heated Chinese Iron serving dish (For sizzling)
  6. Serve with plain or fried rice.

Vegetables And Cashew Stir Fry

May 28, 2008 @ 12:00 pm · Filed under Chinese Food, Southern Food

Vegetables And Cashew Stir Fry

  • 1 tbsp. peanut or other vegetable oil
  • 1 cup sliced fresh or canned mushrooms
  • 1 large red bell pepper, cut into 1-inch squares
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup thinly sliced carrots
  • 2 cloves garlic, minced
  • 2 tsp. grated ginger
  • 1/4 cup roasted cashews
  • 2 green onions, cut diagonally into 1/4-inch slices
  • 1/2 cup chicken stock
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons cornstarch
  1. Heat oil in a large nonstick wok or skillet. Add mushrooms, red pepper,
    broccoli, cauliflower, carrots, garlic and ginger, and stir fry for 3 to 4
    minutes or until the vegetables are tender but still crisp.
  2. Add cashews and green onions and stir fry for 2 minutes.
  3. Combine stock, soy sauce, and cornstarch in a small cup and stir into
    vegetables and cook for 2 minutes more or until thickened. Adjust the
    seasoning with salt and pepper.
  4. Serve with plain or fried rice.

Fried Prawn

May 28, 2008 @ 11:49 am · Filed under Chinese Food, Southern Food

Fried Prawn

  • 250 g. jumbo prawns
  • 1 tbsp. soy sauce
  • 1/4 tsp. salt
  • 1 tsp. lemon juice
  • 1 egg
  • 1/2 cup cornflour
  • oil for deep frying
  1. Hold the (shrimp) prawn firmly by the tail and remove the rest of the
    shell, leaving the tail. Split the prawn in half lengthwise almost to the
    tail. Remove the black cord. Flatten the prawns to look like cutlets
  2. Marinate the prawns with salt soy sauce and lemon juice for 1\2 an hour.
    Drain.
  3. Beat the egg and dip the prawn in it, and then in the cornflour. Do this
    twice.
  4. Heat the oil and deep fry the prawn for 2-3 minutes. Drain on absorbent
    chicken.
  5. Serve with
    sweet and sour sauce    .

Shrimp Fried Rice

May 24, 2008 @ 10:36 am · Filed under Chinese Food, Southern Food

Shrimp Fried Rice

  • 2 cups chopped spring onions
  • 350 g. cooked and peeled medium shrimp
  • 4 cups Chinese
    style rice    , chilled
  • 3 eggs, lightly beaten
  • 4 tbsp. chicken broth
  • 2 tbsp. soy sauce
  • 1 tsp. salt
  • 1 tsp. sesame or corn oil
  • 1/2 tsp. black pepper
  • 1/4 cup corn oil
  • 1 tbsp. freshly minced ginger
  • 250 g. frozen peas, thawed
  1. Halve the shrimps lengthwise. Spread rice in a shallow tray and separate
    grains with a fork.
  2. In a small bowl stir together chicken broth, soy sauce, salt, sesame or
    corn oil and black pepper. Keep aside.
  3. In a deep heavy non-stick skillet heat corn oil over medium-high heat
    until hot, and stir-fry eggs until scrambled.
  4. Add spring onions and gingerroot and stir-fry 1 minute.
  5. Add shrimp and peas and stir-fry about 2 minutes.
  6. Add rice and cook, stirring frequently for 3-4 minutes, or until heated
    through.
  7. Stir seasoning liquid and add to rice, tossing to coat evenly.



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