Sweet, pink and happy(2)

Recipe |Spring onion prawns

Ingredients (serves 4):

500 g large gray prawns

2 bunches spring onions, cut into 5-cm lengths

5-6 slices young ginger, shredded

1 tbsp corn starch

1 tbsp top-grade light soy sauce

1 tbsp Chinese wine

1 tsp sugar

1 tsp sesame oil

Method:

1. Trim off prawn feelers and feet. Remove segment of shell from the middle of each prawn, and slit the back to remove dark veins.

2. Rinse prawns and pat very dry. Dust lightly with corn starch.

3. Heat up some oil in a large frying pan and throw in the ginger and spring onions. When the ginger sizzles and turns a little brown around the edges, add the prawns.

4. Keeping the heat high, fry the prawns until the shells caramelize slightly and turn a little white in patches.

5. Lower heat and add soy sauce, sesame oil and sugar. Toss to coat the prawns evenly with the sauce. Drizzle the Chinese wine down the side of the frying pan and stir-fry quickly.

6. Prawns are cooked when they turn completely pink. Serve garnished with more spring onions, little red chili strips and maybe some lettuce.

Food notes:

The Chinese believe happy food makes a happy occasion, and this is a classic example. Called "Har Luk" in Cantonese, this is a banquet dish for any festivity, including the all-important Lunar New Year reunion dinner. Make sure you have the fire at its strongest when you are frying the prawns. This is what gives it the characteristic "burnt caramel" taste.

Recipe |

Prawns in singaporean chili sauce

Ingredients (serves 4):

8-10 large prawns

8 cloves garlic, peeled

8 red shallots, peeled

5 cm knob of ginger, skinned

8 red chilies, seeded

1 tbsp good quality bean sauce (doujiang)

2 tbsp sugar

2 tbsp white vinegar

2 tbsp tomato sauce

1 tbsp corn starch

Water

2 eggs, beaten

Coriander to garnish

Method:

1. Pound garlic, shallots, ginger and chili together in a rough paste.

2. Heat up oil in a large frying pan, and sear the prawns over high heat until just cooked. Remove.

3. Put the pounded ingredients into the pan and fry over medium heat until fragrant and the oil has risen to the surface again. Add the bean paste and fry until well-blended.

4. Add the prawns and toss to coat. In the meantime, combine sugar, vinegar, corn starch, tomato sauce and enough water to make up a rice bowl. Pour this mixture over the prawns and stir well so gravy does not stick.

5. Watch the consistency of the sauce, thinning it to the thickness you prefer. Season to taste, adding more salt or sugar as desired.

6. Just before serving, pour the beaten egg into the hot pan and remove immediately. Garnish and serve with crusty bread.

Food notes:

Here is how we make Singapore's favorite chili crab - using prawns. This recipe can be adapted to any seafood, including crabs, lobsters and prawns. If you use large prawns, crabs or lobsters, shorten the cooking time by frying or steaming the seafood first. This prevents the sauce from curdling or thickening to a lumpy paste. Prepare more in advance and keep frozen. Add the beaten egg only when you are ready to remove from heat.

Recipe |Festive prawn custard

Ingredients (serves 4):

8 large prawns or 16 medium prawns

150 ml chicken stock

2 egg whites

Salt and pepper to taste

Method:

1. Shell the prawns, keeping the tails and heads. Rub well with salt, rinse and pat very dry. Cut the prawns along the back to open up like a butterfly. Make a small slit in the middle and tuck the prawn tails through.

2. Using a fork or a pair of chopsticks, gently break up the filaments in the egg white without whipping up a froth. Slowly add the chicken stock and season to taste.

3. Strain the white custard mixture into a deep flat dish and position the prawns on the mixture.

4. Place the dish on a rack and steam over gently simmering water for 10 minutes or until the prawns have turned pink and are cooked.

5. Garnish with spring onions or coriander and serve hot.

Food notes:

We eat with our eyes, and the pretty colors of this delightful steamed dish wins the brownie points. Prawns cook easily, as do eggs, and the way to make sure the custard is baby smooth is to allow the dish to steam over low simmering heat. If the egg white custard is cooked over high heat, it will bubble and become pork-marked.