Friday, August 7, 2009 8:52 AM
I am happy that I still maintain my weight in fact slightly lighter after my excercise everyday. My son asks me to cook this recipe but change to mince pork because he don't eat seafood.
Fried Prawns in Lea & Perrin Sauce.
big prawns/ mince pork- 1 1/2 kati
Fat pork (omit if using pork)1 tah
canned bamboo shoots-1/2 tah
tomato-1
cucumber -1
Chinese parsley-2 stalks
Scale the big prawns and mince the prawns and the pork for us.
Cut the bamboo shoots into small particles. Cut the cucumba and tomato in designed slices for garnishment.
Gravy Suce:
Measure 3 tbsp of stock or fresh water in a bowl, add in Lea & Perrin Sauce 1 Tbs, A1 sauce 1/2 Tbs,light soya sauce 1/2 Tbs, sugar 1 Tbs, Vesop 1/2 tsp, sesame oil 1/2 tsp, black soya sauce 1/2 tsp, cornflour 2 tsp and stir thoroughly into gravy sauce.
Preparation:
First put the minced prawns or minced pork in a bowl, add in fine salt 1 tsp, vesop 1/2 tsp, fine sugar 1 tsp, a little pepper powder andknead them thoroughly until sticky. Then add in the minced meat and bamboo hsoot particles. Repeat the kneading and divide the paste into 24 rounds in a plate for use
Method of frying:
Heat the frying pan, pour in some oil to stain the surface of the pan. The put in minced meat paste to fy until delicious and cooked (sbout 2 1/2 mins). Remove to a plate.
Stir well the gravy sauce and pour in the pan to boil, then put in the well fried meat rounds. Stir evenly with the iron scoop. After that transfer them to the plat garnished with cucumber and tomato slices. (From Tham Yui Kai recipe book)
My son's favourite who don't eat pork or seafood only when the pork is deep fried or roast.