Star Q
Last Saturday was my missus' nephew's wedding. Actually, I had been travelling to and fro for three days from my place to my missus's sister's house for the wedding preparations. It was rather tiring, mainly the driving part. But all the effort was worth it, because (at least to me!) everything went like clock-work! My contribution may have not been very big, but like what one of my sister-in-laws said: a contribution will complete the preparation, now matter how small it may be!
Well, one of my small contributions to the wedding was to prepare the bride and bridegroom's feast, where the food is usually garnished and decorated (and special) unlike the ones served for the guests! One of the dishes that my missus and I helped to prepare was the Salted Egg Prawns. It went down quite well with the special guests (and the relatives!) I had actually tried it out at home before preparing it for the wedding; this recipe which I have adapted after skimming through a Chinese magazine!
The recipe below is for the one I prepared at my own home (picture above)
- 300 g large prawns
- 2 tbs cornflour
- 3 cloves garlic, chopped
- 2 shallots, chopped
- 1 tsp chopped ginger
- 5 dried chilies, cut into strips
- 2 tbs apple juice
- 2 cooked salted egg yolks, crumbled
- 2 tsp chicken stock granules
- 1/2 cup panco breadcrumbs
- Vegetable oil
Mix the prawns with the cornflour and then fry until cooked in some hot vegetable oil. Once cooked, set aside. Leave about two tbs of the oil in the wok. Saute the shallots and dried chilies. Once the shallots turn translucent, stir in the garlic and ginger until aromatic. Next, add the crumbled salted egg yolks. When the mixture becomes foamy, stir in the fried prawns. Add in the apple juice and the chicken granules. Wait until any signs of moisture has evaporated before adding the breadcrumbs. Give the dish a few thorough stir, and dish out to serve!
