Recipes: prawn recipe

1. Season prawns with salt and oil. Mix until well combined and set aside.
2. Add sauce ingredients in a bowl and mix. Set aside.
3. Place frozen bundles of udon noodles in a large bowl. Pour in boiling water to cover then use a pair of chopsticks to gently loosen the noodles. Drain and rinse noodles with cold tap water after 30 secs. Set aside.
4. Heat wok over high heat. Throw in prawns and let them cook in one layer until they curl and start to colour on the underside. Toss them in the heat to colour all sides and remove when almost cooked through.
5. Add 2T oil to the wok then add carrots and cook for 30 secs on high heat. Add cabbage and mushrooms and cook for 30 secs. Add snow peas and spring onions and cook for 30 secs.
6. Add prawns back in the wok. Toss quickly to mix through.
7. Add noodles and pour the prepared sauce on top. Gently toss the noodles to allow the sauce to evenly coat. Toss everything in the wok to mix and heat through. When the sauce has almost evaporated, turn off the heat and divide between two serving bowls/plates.

To make the Pepper Sauce

1. Add the sugar, soy sauce, oyster sauce, pepper and water into a small bowl and mix to combine. Set aside.

2. Heat oil on medium heat in a small-medium sized fry pan. Add garlic and ginger and fry until fragrant.

3. Add in pepper mix. Turn heat up to high and let it bubble and reduce to thicken slightly. This will take less than a minute.

4. Add in butter and stir through. Turn off the heat when the butter has melted and is incorporated in the sauce. Serve immediately.

To make the Sweet Potato Mash

1. Peel the sweet potato and cut into 3mm slices. Add into a medium sized pot.

2. Add milk into the pot (enough to cover the potatoes).

3. Heat mix on high. When the milk reaches boiling point, reduce the heat to medium-low so that the potatoes simmer gently in the milk to cook (this takes about 25mins from a cold start).

4. When the potatoes are fully cooked through, drain the milk, leaving some behind in the pot. Add butter and mash. Season with salt to taste.

To make the Steak

1. Choose your favourite cut and cook it to your liking. (We prefer ours seasoned with salt and cooked medium rare) 

To make the Prawns 

1. Into a medium sized bowl, add prawns, salt & olive. Mix well until combined

2. Heat skillet and add in prawns (do not overcrowd)

3. Once the prawns start to colour, flip over to colour the other side). Set aside. 

1. Add all meatball ingredients into a stand mixer fitted with a paddle attachment and let it run on medium speed for about 5mins. This will give your meatballs stickiness and bounce. Alternatively, you can use a pair of chopsticks to stir vigorously in one direction until you notice the ingredients transform into a cohesive, sticky mix. Chill this mix for 30 mins.
2. Meanwhile, add the water, soup cubes and coriander roots to a large pot and bring to the boil. Stir to dissolve the cubes.
3. Once the soup is rapidly boiling, throw in bok choy and let them cook for about a minute (less if they are small). Remove the bok choy and place 4 x halves into each serving bowl.
4. Form meatballs with your hands. I got 24 out of these. The yield will depend on the size of your meatballs (eg: the smaller the meatball, the more meatballs you will get). Gently add them to your pot of bubbling soup and cook for 8 mins.
5. Remove meatballs and evenly distribute amongst the serving bowls. Ladle in remaining soup (discard coriander roots).
6. Garnish with fresh coriander, sliced spring onions, fried shallots, cracked white. Serve hot.

Makes approx 22 balls

1. Thaw out your spring roll wrappers and carefully separate into individual sheets. Using scissors, cut strips out of the sheets and separate into loose strips.

2. Blitz all the filling ingredients in a powerful food processor. You can have your balls chunky or blitz the mix longer for a sticky paste to get smooth and bouncy balls. Chill this filling mix for 30mins.

3. Take out your chilled filling and form into balls. This mix will yield about 22 balls.

4. Roll each ball into the strips of spring roll pastry to completely wrap each ball in pastry. Gently press in the pastry so that it sticks to the balls and trim off any long strands with scissors.

5. Heat up your oil to 180C and deep fry until golden. Drain on kitchen paper then serve hot with sweet chilli dipping sauce and/or yuzu mayo.

Makes about 30 dumplings 

Make the filling

1. Cut 1/3 of the prawns into 1cm chunks. Roughly chop and mince the remaining prawns using a cleaver. Add all prawns into a medium sized bowl.

2. Add the remaining ingredients into the bowl and mix until well combined.

3. Chill until needed.

Make the wrappers

1. Add all dry ingredients into a medium sized bowl. Add the boiling water (less 1T) and mix with a spatula to combine. If the dough is too dry, add in just enough water to form your dough. Place dough onto your bench top then knead until smooth.

2. Divide the dough into 14g balls.

3. Use a rolling pin to roll out each ball into round disc.

Make the dumplings

1. Add a small amount of filling into the centre of the wrapper. Squeeze to enclose the dumpling and pleat. Repeat for the remaining wrappers and filling.

2. Sit dumplings on perforated baking paper placed flat in your steamer basket. Steam for 6 minutes. Allow dumplings to cool slightly before removing from the steamer to avoid tearing the skin.

Enjoy with your choice of dipping sauce.

p.s. Keep in mind that the wrapper can be a bit tricky to handle if it’s too wet, so you may not need to entire cup of boiling water.

p.p.s If putting pleats in your dumpling is too much of a task, you can simply seal each dumpling off and shape them as half moons.

 

Cook from frozen & do not thaw 

Microwave:

1. Remove meal from cardboard sleeve

2. Microwave on HIGH for 4 minutes and 30 seconds

3. Remove from the microwave. Allow to stand for 1 minute before peling off the film and stirring. 

Serves 4

Prawns:

1. Place the prawns, oil & salt into a medium sized bowl & mix until well combined 

2. Heat a large wok and add in the prawns, ensuring the pan is not overcrowded (cook in batches if necessary) 

3. Once the prawns start to colour, flip over to the other side. Remove from pan and set aside. 

Rice:

1. Reheat your work and add in oil. 

2. Add in eschalot and garlic. Saute until fragrant 

3. Add in tom yum paste (adjust according to taste) and fry until fragrant 

4. Add in day old rice, breaking up the grains as you go. Make sure the rice is evenly coasted with eschalot, garlic and paste. 

5. Add in pineapple*,corn & lime leaves and stir through **

6. Taste the rice with fish sauce ot sugar if necessary

7. Return the prawns to the pan and mix through. Alternatively, you can garnish your rice by placing the prawns on top. 

* Fresh pineapple can be substitued with canned pineappl

** If adding frozen peas, stir in with corn kernels