KUALA LUMPUR (THE STAR/ASIA NEWS NETWORK) - These prawn and shellfish recipes are just too good to keep to ourselves.
The recipes here include ones for prawn and crayfish.
Whip up dishes such as crayfish with honey sauce, fried prawn balls served on fried wonton skins, and stir-fried prawns in a fruity sauce made with tomato ketchup and dried prunes.
GRILLED CRAYFISH WITH HONEY SAUCE
6 to 8 crayfish
For the sauce:
3 Tbs lemon juice
3 Tbs honey
2 Tbs balsamic vinegar
1 Tbs light soy sauce
1 Tbs olive oil
1 Tbs chopped garlic
1. Combine sauce ingredients well in a bowl. Clean crayfish well and place in a plastic bag. Add the sauce mixture and shake to combine. Set aside for 30 minutes.
2. Remove the crayfish and place on a hot grill pan. Reserve the leftover sauce. Grill the crayfish for 8 to 10 minutes over medium heat or until done.
3. Heat the reserved honey sauce to a light boil and drizzle over the grilled crayfish on a plate. Serve at once.
FRIED PRAWN BALLS
350g prawn meat
1 tsp salt
1 egg white
1 Tbs finely diced carrot
1 Tbs chopped spring onion
For the seasoning:
1/2 tsp salt
1 tsp sugar
1/4 tsp pepper
1/2 tsp chicken stock powder
1–2 Tbs tapioca flour
For the dipping sauce (combine these ingredients together and set aside):
1 Tbs chopped red chilli
3 bird’s eye chillies, chopped
2 Tbs diced coriander stems
3 shallots, thinly sliced
1 heaped tbsp chopped garlic
2 Tbs calamansi lime juice
2 Tbs lime juice
1 Tbs fish sauce
Sugar to taste
1. To make prawn paste: Put prawns in a mixing bowl. Add in salt. Use the palm of your hand to stir and mix well.
Transfer prawns to a colander and rinse well under running tap water. Drain and place prawns in a plastic container and chill in the refrigerator for 1 hour.
2. Transfer prawns to a chopping board and mash with the blade of a Chinese chopping knife (cleaver) then chop briefly.
3. Place chopped prawn meat in a big mixing bowl. Add in egg white and mix with a pair of chopsticks. Stir well in one direction until prawn meat turns sticky. Add seasoning and mix well.
4. Scoop up the mixture and slap it against the sides of the bowl to give it a bouncy texture. Add carrot and spring onion to the prawn mixture. Stir to mix well.
5. To make prawn balls: Wet the palm and scoop up a fistful of the prawn mixture. Close fingers around the paste and squeeze to extrude the paste through your thumb and index finger. It will form a ball of prawn paste.
6. Scoop up the ball with a wet metal spoon and place the prawn ball on a plate.
Repeat process to make more prawn balls. When the plate is filled, cover it with cling film and place in the refrigerator to chill for half an hour.
7. To cook: Heat oil in a wok till hot and add in prawn balls. Deep-fry over low heat till prawn balls turn golden. Remove to drain on paper towels.
8. To serve: Serve on fried wonton wrappers or fucuk with the dipping sauce.
STIR-FRIED PRAWNS WITH FRUITY SAUCE
8 large prawns
1 Tbs oil
2 Tbs sesame oil
2 cloves garlic, chopped
6 dried pitted prunes
3 Tbs tomato ketchup
1 tomato, cut into wedges
2 stalks spring onion, cut into sections
For the marinade (combine these ingredients together):
1 Tbs light soy sauce
1/4 tsp pepper
1/4 tsp salt
1. Trim the prawns of feelers and sharp edges. Add in combined marinade ingredients and season for about 25 minutes.
2. Heat 2 to 3 Tbs of oil in a wok and pan-fry prawns till fairly cooked (80 per cent cooked). Dish out and set aside.
3. Put oil and sesame oil in a clean wok, add in garlic. Sauté briefly. Add in the prunes.
4. Stir in tomato ketchup and pour in water. Stir to mix well then cook to a rolling, quick boil.
5. Put in prawns and toss well to combine. Add tomato and spring onion. Cook till gravy is reduced.
6. Serve at once.