Fried Prawn with Ginger Sauce Recipe | Easy Asian Cooking

Home-cooked Fried Prawn with Ginger Sauce (姜茸虾碌)

What a gingery indulgence! For those who adore pungent, spicy, sweet gingery aroma, you'll find this dish intriguing. As counterpoint to plumpy, opulent sweetness of prawns trapped inside the shell, the outer coating which is concocted from juicy ginger puree and biting bird's eye chillies, is hot enough to make you experience more than a tingling tug at your taste sensation!

Here's some trick to perfect this shrimp treat! Oil must be hot enough during deep-frying to ensure prawns are thoroughly cooked to preserve its juiciness and crispiness. Then under deft fire control, coat the fried prawns with ginger puree and bird's eye chillies mixture briskly and dish up in no time, to prevent them from over-cooked.

Here's the how-to recipe for you to cook fried prawn with ginger sauce (姜茸虾碌) at home.

Ingredients :
500g medium sized prawns
5 cups oil for deep-frying
150g young ginger, skin removed, mix with 50ml water and blend into puree
1 tbsp chopped bird's eye chillies
3 tbsp chopped spring onions (scallions)

Seasoning :
1 tsp salt
1/2 tbsp light soy sauce
1 tsp sesame oil
2 tbsp Shao xing wine

Method :

1. Deep-fry prawns until golden brown. Dish up and drain on kitchen paper towels to discard excess oil.

2. Leave 1 tbsp oil in wok, saute ginger puree and bird's eye chillies until fragrant. Add in seasoning, prawns and stir-fry at high heat until well-mixed. Stir in chopped spring onions (scallions) and stir briskly, dish up and serve with steamed rice.

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Prawn In Spicy Milk Sauce Recipe | Easy Asian Cooking

Prawns are deep-fried and then coated in a sweet sticky glaze of evaporated milk and given depth of flavor with the addition of butter, curry leaves, curry powder and bird's eye chillies. Mouth-wateringly different, it's a harmonious blends of  'chilli hot' with subtle additions of aromatic curry leaves and sweetness of milk to lessen the 'bite'.

Moving beyond a big dose of fatty pork dishes, we are now shifting the attention to seafood treat, which is also calorie-laden. Sorry for those weight watchers, you have to temporarily endure the temptation that the dish induced.

Aromatic in nature, fresh curry leaves lend an irreplaceable fragrance to this dish and is enhanced by the sting from the bird's eye chillies and the lovely sweetness from the evaporated milk and sugar. Curry powder is thrown in to impart a little bit of local flavor, making this shrimp course bursting with flavors and unique on its own.

If you wish to lay your hands on the dish in your very own kitchen, here's the how-to recipe. 奶香虾食谱

Ingredients :
600g medium to big prawns, slit back and deveined
2 tbsp butter
2 tbsp curry leaves
2 tsp chopped bird's eye chillies (cili padi)
100ml evaporated milk

Seasoning :
1/2 tsp salt
1 tsp sugar
1 tsp curry powder

Method :
1. Heat up oil in a large non stick skillet, when the oil turns hot, deep-fry prawns until cooked. Dish up and drain in paper towels.

2. Melt butter in a skillet, saute curry leaves and bird's eye chillies until fragrant. Add in evaporated milk, seasoning and bring to boil.

3. Add in pre-fried prawns and stir-fry at high heat, toss to mix well. Dish up and serve immediately while hot.

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Crispy Butter Prawns Recipe | Easy Asian Cooking

The curry leaves lend a distinct flavor and complement the richness of butter whilst the bird’s eye chillies inject some fiery hot and add some depth to this appetising butter prawns.

If any aromatic could lay claim to the title of signature ingredients when it comes to Malaysian food, then surely curry leaves must be the odds-on favourite. Curry leaves lends Southern Indian influences into this Malaysian specialties. There is something about its warm, fragrant-scented curry leaves that even in the non-Asian countries which have growing Asian demographics, you still can find someone is hunting down with bated breath for curry leaves. This is one of the Malaysian delicacies which embraces a mingling of races and encapsulates a wealth of culinary delights. I would say, without going through the hassle of complicated cooking or compromising on the flavors, this easy to whip up butter prawns simply get your mouth watering and your taste buds tantalizing with buttery, sweet, fragrant-scented, spicy and garlicky flavors!

Here's a Malaysian cooking recipe for quick and easy butter prawns with aromatic flavors which make you want a second helping. Enjoy!

脆口牛油虾食谱

Ingredients :
1kg medium size prawn, slit down the back and de-vein, the rest of prawn shells left intact, pat dry
8 cups oil for deep-frying
50g salted butter or margarine
1/2 bowl curry leaves
1 tbsp chopped bird's eyes chillies

Batter (Mixed) :
3 tbsp plain flour
2 tbsp corn flour
1 egg
1/2 tsp sugar
1/2 tsp salt
100ml water

Seasoning :
1 tsp sugar

Method :
1. Trim the prawns, wash and drain well. Pat dry with kitchen paper towel.

2. Heat up oil for deep-frying. Coat prawn with batter and deep-fry in hot oil until golden brown and cooked. Dish and drain, set aside.

3. Melt butter in a skillet, saute curry leaves and bird's eye chilies until fragrant. Add in seasoning, prawns and stir-fry until well mixed. Dish up and serve.

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Hot & Spicy Belacan Prawns Recipe | Easy Asian Cooking

Sautéed in pounded spices of chillies,belacan,curry leaves,dried prawns and shallot, then concealed and cooked together with prawns in aluminium foil, this features a traditional Malaysian cuisine, the very best of authentic Malaysia recipe!

This is a tempting spicy dish which is fragrant and bursting with flavour! With local flavour thrown in with the presence of belacan, we enjoyed the lip smacking lunch at home.

Belacan, is a Malay-Indonesian sauce made with dried shrimp paste, is a dense mixture of fermented ground prawns. It is commonly used in Southeast Asian cuisine. It is pungent in smell and the strong fishy flavour will dissipates during cooking, which in turn will help you to clear the congested nasal passage. :)

You can indulge in spicy belacan prawn if you're hankering for some traditional true-blue Malaysian cuisine. This dish totally captures the essence of Malaysian cooking and is one of the authentic cuisine derived from the rich multicultural culinary heritage of Malaysia.

Prawns are seasoned with traditional Malaysian ingredient - chillies, belacan and curry leaves to give a wonderful fragrant aroma. The curry leaves lend a distinct flavor and complement the richness of belacan, and the chilli padi (bird's eye chillies) add an extra kick to the dish. The wonderful aromas wafting over to us when we opened up the aluminium parcel with the rumbling stomachs. It's such a wonderful dish to whet our appetite!

If you running out of aluminium foil, alternatively, you can deep-fry the prawn briskly in hot oil until golden brown. Dish and drain, put aside. Then sauté the pounded spices with the previous fried prawn added in again and stir well to coat.

这道Belacan虾很道地哦！

前阵子从大众书局买了“大牌档食谱”，老公也顺道掀了一下，对这道菜垂涎欲滴。 当然，为了满足他的味蕊，就依样画葫芦地尝试一下，果然正入他的口味。

其实步骤很简单，只要准备材料，香料与调味料混在一起，用锡箔纸包札起来，用水加盖煮滚15分钟，便可上桌。

用锡箔子焗虾可保住原汁原味，又能热辣辣上桌，而且方便简易，一箭三雕喔！

注：另一种煮法是将大虾炸熟捞起，加入虾炒匀便可上碟。香辣Belacan虾，在掀开锡箔纸的刹那，香料的香味扑鼻。

用大虾当然比较好味，可我在买不到大虾时，只好退求其次，改用中虾咯！

香辣马来栈虾食谱

Ingredients：材料
1 tbsp oil 1 大匙油
500g big prawns (about 8 - 15 prawns)500g大明虾，约8-15只

Spices (Pounded or Blended) : 香料（打烂或以搅拌机搅烂）
3 tbsp dried prawns 3 大匙虾米
6 shallot, with skin peeled off 6粒葱头子，去皮
6 chilli padi (bird's eye chilli) 6条指天椒
6 red chillies 6条红辣椒
1/2 tbsp belacan 1/2 大匙马来栈
1 tbsp curry leaves 1大匙加哩叶

Seasoning : 调味料
1/2 tbsp light soy sauce 1/2大匙生抽
1 tsp sugar 1小匙糖
500ml water 500ml水
1 sheet of Aluminium foil 1张锡箔纸
100ml water 100ml水

Method : 做法

1. Pound the dried prawns (presoaked in warm water for half an hour and drained), shallot, bird's eye chillies, red chillies, belacan and curry leaves with a mortar and pestle until fine. Alternatively, all the spices can be blended using blender or food processor with some oil added in.
将全部香料混合，以臼与杵打烂或以搅拌机搅烂（加少许油）。

2. Heat up oil. Sauté the pounded/blended spices mixture, stir-fry briskly over high heat, then turn to mediun low heat until fragrant. When the colour of the spices mixture changed from chilli red to dark brownish-red, add in seasoning and stir well.
烧热油，爆香香料，加入调味料炒匀。

3. Place all the prawns in Aluminium foil, pour in the previous sautéed sauce (in Method 2) and wrap up neatly.
虾铺在锡箔纸上，淋上（2）汁料，包好。

4. Bring 100ml water to boil in a clean wok. Place the above prawn parcel in the wok, close lid and simmer for 15 minutes (or until water is dry and Aluminium parcel puffs up). Ready to serve.
准备一个干净的瓁，倒入100ml水煮滚，放入包札好的锡箔纸，加盖煮15分钟至水烧干及锡箔纸鼓起，便可取出享用。

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Eggplant with Chilli Prawns Recipe | Easy Asian Cooking

An easy to prepare delectable spicy eggplant recipe (aka brinjal, or aubergine), by deep-frying the eggplant, and then topped with mixture of stir-fry prawn and chilli sauce in one plate, to satisfy spicy food craving!

I used to have fried eggplant with my ex-colleagues in one of the Kulim restaurant, with fried eggplant is their house specialty dish. It's such a savory flavour that I kept repeating order everytime we repay the visit. In remembrance for the dish after I left the company, which I have lesser frequency of going to Kulim nowadays, I have to turn my craving for fried eggplants from restaurant-serving-plate into my kitchen stove. And this is the chance for me to expand my culinary repertoire too!

Eggplant which have a somewhat bitter taste, becomes tender and rich in flavor when fried. Then it was coated in this slightly salty and spicy sauce, which is perfect enough to awaken lethargic appetite!

今天时间少许紧促，只是来个麻油炒姜饭，煎mackerel鱼，香滑茄子虾仁，就是一顿饭。这道菜肴煮法简易，先是炸茄子，沥干，再把调味料炒匀，淋上即可。

香滑茄子虾仁食谱

Ingredients : 材料
300g eggplant (brinjal, or aubergine) 300g茄子
2 cups oils for deep-frying 2杯炸油
1 tbsp chopped shallots 1大匙葱头子碎
2 red chilies, with seeds removed and chopped 2条红辣椒，去籽切碎
100g shelled prawns 100g虾仁
2 tbsp chopped spring onions 2大匙青葱粒

Seasoning : 调味料
1 tbsp light soy sauce 1大匙生抽
1 tbsp oyster sauce 1大匙蚝油
Dash of pepper and sesame oil 少许胡椒粉和麻油
3 tbsp water 3大匙水
1 tbsp corn flour (with 1 tbsp water), for thickening 芡（1小匙蜀粉加1大匙水)

Method : 做法


1. Cut eggplant (brinjal, or aubergine) into strips and deep-fry until cooked. Dish and drain. Place in a serving plate.
茄子切条状，放入热油中炸熟，捞起沥干水分，上碟

2. Leave 1 tbsp oil, sauté chopped shallot until fragrant. Add in chilli, prawns and stir well. Add in seasoning and stir-fry until well-mixed.
留1大匙油，爆香葱头子，加入辣椒和虾仁炒匀，再加入调味料炒匀。

3. Thicken with corn flour water, sprinkle chopped spring onion and stir well. Pour the mixture over fried eggplant and serve.
打芡，加入青葱粒炒匀，即可淋在茄子上一同享用。

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