Spicy Chili Prawn

In one of entry, I cooked spicy chili prawns with egg tofu using Singlong Chili Crab sauce. But I didn't have that yesterday, so I whipped out my own chili crab sauce. 

Ingredients

Marinate for the shrimps

• 25 medium size shrimps

• 2 tbsp of shaoxing wine

• a pinch of salt 

• 2 to 3 dash of white pepper

• 1 tbsp of corn flour

For chili sauce

• 2 slice of a inch ginger

• 4 garlic cloves

• 2 white part of scallion

• 3 tsp of Spicy Chili Bean Paste

• 3 tbsp of tomato ketchup

• 2 tbsp of chili sauce

• 2 chili padi

• 1/2 cup of chicken broth

• 1 tbsp shaoxing wine

• 2 tsp of sugar

• 2 tsp of sesame oil

• 2 eggs

For thickening

• 1 tbsp of corn flour + 2 tbsp of water

For garnish

• scallions

Directions

1. Wash, deshell and devein the prawns.
2. Pat dry the prawns and marinate them with the above mentioned marinate ingredients for prawns. Set a side.
3. Mince the ginger, garlic and the scallion. Set aside.
4. Slice the chili padi and remove all the seeds. Set aside. 
5. Pan fry the prawns on each side. Remove once it turn orange. *Note: It is okay if the centre is grey. Set aside. 
6. In a pan, heat a tsp of sesame oil over medium heat, fry the mince ginger, garlic and scallion till fragrant. 
7. Lower the heat and add in the chili bean paste and tomato ketchup. Stir well. 
8. Pour in the chicken broth, shaoxing wine and sugar. Mix well.
9. Allow the sauce to simmer for a few minutes. Add in the half cooked prawns. Coat the prawns well. 
10. Add in the slice chili padi and 1 tsp of sesame oil. Thicken the sauce with the corn flour mixture. 
11. Beat 2 eggs and pour them onto the sauce. Over the pan with a lid for a few minutes and turn off the heat. 
12. Dish up. Garnish and serve it hot. 

Note: my family loves spicy food, that's why chili padi was added. 

Cocktail Appetizer

This is a very refreshing & well appetizing dish. And it is always a hit in any party. Perhaps its something to do with the mint or perhaps the sweet & sour & a little spicy punch. 
No cooking is needed  here. That's why it is so simple.

You can use any types of clams or even prawns. But make sure u drain them well. When using prawns, blanch them and set them aside. 

You have the pleasure to play around with the fruits. Use mangoes or melons instead of apples. Replace pomelo with oranges. 

Pacific Clams Cocktail 

Ingredients
1 can of pacific clams, drained well
1 green apple
1 red apple
Sauce
1 cup of Thai chili sauce (use Kimball)
1/2 a red onion, finely chopped 
2 chili padi (bird's eye chili), finely chopped
5 mint leaves, finely chopped
1 lemon or 2 lime, juiced
3/4 tbsp of fish sauce
1 tsp of olive oil
Garnish
1/4 cup of peeled pomelo or orange (omit if you don't have this)
2 parsley leaves, finely chopped
Method
1. Cube the apples & soak them in salt water.
2. Mix the sauce in a big bowl. 
3. Toss in the pacific clams and apple cubes. Make sure all the ingredients are evenly coated by the sauce. 
4. Cling wrap it and chill it in the fridge for 30 minutes.
5. Remove from fridge. Top with pomelo and parsley before serving!