Chili-fried Prawn

Ingredients

1 lb raw prawns
12-15 dried red chilies, soaked
10 shallots or 1 large red or brown onion
3 cloves garlic
2 slices fresh ginger
1/2 teaspoon dried shrimp paste
2 tablespoons oil
1 large red or brown onion, finely sliced
1 tomato, quartered
1 teaspoon sugar
1 teaspoon salt
1 heaped tablespoon dried tamarind, soaked in 1/2 cup water and strained

Method

1. Peel the prawns and set aside.
2. Grind the chilies, shallots, garlic, ginger and dried shrimp paste finely.
3. Heat oil in a kuah and gently fry the ground ingredients for 3-5 minutes until they smell fragrant.
4. Add the prawns and fry, stirring constantly, for a minute or two until they change colour.
5. Add all other ingredients and simmer gently, uncovered, for 3-5 minutes until the prawns are cooked.

Source: Singapore Food

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Spice-encrusted Lamb Popsicles

Ingredients

3-1/2 to 4 lb rack of lamb, cut into 30 chops
1/2 cup cooking oil
2 Tbsp ground cumin
1-1/2 tsp salt
1 to 1-1/2 tsp ground cayenne pepper
2 Tbsp ground coriander
1 Tbsp paprika
1 tsp turmeric
2 Tbsp finely chopped garlic (6 medium cloves)
1/2 to 1 whole lemon, cut in wedges (optional)

Serve With

Apple Chutney
Coconut Curry for Any Day and Any Dish
Coconut Vegetable Curry

Method

1. In a large bowl, combine lamb with oil, cumin, salt, cayenne, coriander, paprika, turmeric and garlic. Toss lightly to coat the lamb, then cover and refrigerate for 2 to 3 hours to allow lamb to marinate.
2. Move your oven rack to its highest position, and preheat the oven to 500°F.
3. On a large baking sheet, arrange chops — as many as will fit comfortably without overlapping (at home we usually cook 12 to 18 at a time) — and bake for 2 minutes. Remove from the oven (closing the oven door so that the heat doesn’t escape), set on a heatproof surface and, using tongs, turn each chop over. Bake for 2 minutes more, then remove from the oven.
4. Using a sharp knife, cut into a popsicle; it should be pink in the centre. (If the popsicles are not quite cooked, bake each side for 30 seconds to 1 minute more.)
5. Transfer to a serving platter and squeeze some lemon juice over the cooked popsicles.

Makes 6 servings.

Source: VIJ’s at Home

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Scallops Farang

Ingredients

3/4 oz Chinese dried mushrooms
3 tbsp vegetable oil
8 scallops, about 3-1/2 oz
1 oz small broccoli florets
1 oz baby corn, quartered
1 oz button mushrooms, halved
1/2 celery stick, finely sliced
1 oz Spanish onion, finely sliced
1 piece medium-sized carrot, 1-1/2-inch long, cut into julienne strips (matchsticks)
1 oz beansprouts
2 tbsp oyster sauce
1 tsp Maggi sauce
fresh coriander leaves to garnish

Method

1. Soak the Chinese mushrooms for 10 minutes in cold water and slice into small pieces.
2. Heat the oil in a wok until very hot. Add the scallops and stir-fry for 30 seconds.
3. Add all the vegetables and stir-fry for a further 2 minutes until half cooked.
4. Add the sauces and cook for a further 2 minutes.
5. Transfer to a serving dish, sprinkle with the coriander leaves before serving.

Makes 1 serving.

Source: Royal Thai Cuisine

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Corn and Pea Samosas

Ingredients

1-1/2 cups plain flour
30 g ghee
1 tablespoon cumin seeds
1/2 cup warm water, approximately
vegetable oil, for deep-frying

Filling

10 g ghee
1/2 small brown onion (40 g), chopped finely
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons garam masala
1/4 teaspoon ground turmeric
1/4 teaspoon chili powder
2/3 cup drained canned corn kernels
2/3 cup frozen peas, thawed
1/4 cup coconut cream

Method

1. Place flour in medium bowl. Rub in ghee. Add seeds and gradually stir in enough of the water to mix to a firm dough. Knead on lightly floured surface about 5 minutes or until smooth. Cover and refrigerate 30 minutes.
2. While pastry is chilling, prepare filling.
3. Heat ghee in medium saucepan. Cook onion, garlic, ginger, seeds and spices. Stir over low heat until onion is soft. Add corn, peas and coconut cream and bring to a boil. Remove from heat. Cool to room temperature.
4. Roll pastry on lightly floured surface until 2 mm thick. Cut pastry into 8 cm rounds.
5. Place level teaspoons of the filling into centre of each round. Brush edges of pastry with water. Press edges together using thumb and finger. Repeat with remaining pastry and filling. [Can be made 1 day ahead to this stage and refrigerated, covered.]
6. Heat oil in medium frying pan. Deep-fry samosas, in batches, until browned lightly and cooked through.

Makes 30 pieces.

Source: Great Vegetarian Food

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Teriyaki Fish

Ingredients

2 pounds haddock fillets
1 egg
1 teaspoon salt
2 cups cornflake crumbs
1 cup vegetable oil
2 green peppers, cut into 1-1/2-inch squares
6 pineapple slices, cut into quarters
1 cup mashed jellied cranberry sauce
1/2 cup naturally brewed soy sauce
1/3 cup cider vinegar
1/3 cup dry sherry
2 cloves garlic, mashed
1 teaspoon ground ginger or 1 tablespoon grated fresh gingerroot
hot white and wild rice

Method

1. Cut fillets into 1-inch cubes. Beat egg and salt. Dip cubes into egg mixture, then roll in crumbs, pressing firmly to make crumbs adhere.
2. Heat oil in a large skillet over medium high heat and fry fish cubes until brown on all sides. Remove and drain on paper towels.
3. Pour off oil in skillet reserving two tablespoons and wipe skillet clean. Place the 2 tablespoons of oil back into skillet and sauté green pepper for 5 minutes.
4. Add pineapple and remaining ingredients except rice. Simmer for 5 minutes.
5. Pour mixture into chafing dish. Add fish cubes and spoon sauce over them. Keep hot over warmer.

Makes 6 servings.

Source: Meals in Minutes

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