Skip to main content
logo
Food Advertising by

Pan seared Prawns


Cooked this scrumptious dinner recently.  High cholesterol, artery clogging ...... doesn't matter, pamper yourself once in a while and indulge!   After that, just need to do more exercise to burn off the calories!


Buna Shimeji mushrooms.  These mushrooms have a pleasant nutty flavour and slightly crunchy texture.  Also a good source of vitamin B1 and Lysine.  Lysine is an essential amino acid, while B1 helps with circulation, blood formation and metabolism of carbohydrates.  Also helps the nervous system and the brain.






Juicy and yummy with every bite  ................... Enjoy!

Recipe for Pan seared Prawns

Ingredients
  • 350 gm Large prawns, trim off the eyes, devein but with shell intact
  • 160 gm Buna Shimeji mushrooms, trim off the base
  • 40 gm garlic, chopped
  • 20 gm young ginger, chopped
  • 2  tsp light soya sauce
  • 1  tsp dark soya sauce
  • Oil for frying
  • Salt to taste
  • Some fresh salad
Seasoning for prawns
  • 1  tsp salt
  • 2  tsp sugar
  • Dash of pepper
Marinate the prawns with the above seasoning for an hour or more.

Preparation
  1. Rinse the shimeji mushrooms, boil them in a pot of salted water for about 3 mins.  Drain and set aside.
  2. Saute some garlic with 2  tsp oil, 1/2  tsp salt, toss in the mushrooms, stir-fry on high heat.  Some juice will be released, stir-fry till the juice has evaporated, dish out, set aside.
  3. In the same pan, add in 2  tsp oil, saute the balance chopped garlic, add in the chopped ginger, toss in the seasoned prawns.  Stir-fry.
  4. Add in light and dark soya sauce.  Sprinkle in some water occasionally to keep the prawns moist.
  5. Once the colour of the prawn shells change to orange, they are done.
  6. Serve on a bed of salad greens with the shimeji mushrooms.

Comments

  1. Wonderful dish! Love the added mushrooms!

    ReplyDelete
  2. I love the look of those prawns.... and I can almost smell them from here

    ReplyDelete
  3. Wah wah wah.... my kids love having these gigantic prawns during this festive season! But it's so expensive LOL.

    ReplyDelete
  4. I just love prawns. I will definitely enjoy this.

    ReplyDelete
  5. 3 hungry tummies
    Yes, I love the mushrooms too!

    penny
    They're delicious, want some?

    My Little Space
    Yes, prices are escalating daily, fortunately, I stocked up a month ago when the prices were more reasonable.

    Divina
    You'll sure do!

    ReplyDelete
  6. wah... prawns and shimeji.. what a nice combination!

    ReplyDelete
  7. Yes, that's my all time favourite....PRAWNS!! That plate is just not enough for me :D I've just bought another box of tiger prawns. Going to enjoy that soon....mmm

    ReplyDelete
  8. I haven't had the Buna Shimeji mushrooms! They sound great and so do the prawns!

    ReplyDelete
  9. My 2 favourite ingredients! Looks so good!

    ReplyDelete
  10. Thanks, Claire

    Mary
    I love prawns too, stocked up quite a bit for CNY. Getting expensive day by day!

    5 Star Foodie
    Oh, the Buna Shimeji Mushrooms are nice and tasty. You should try it.

    Thanks. Sonia

    Pigpigscorner
    It's a tasty meal altogether!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Biscoff Butter Cake ~ 牛油蛋糕

The recipe for this Biscoff Butter Cake is similar to my earlier post of Marble Butter Cake, just that I added an extra ingredient which is, crushed Biscoff cookies.    Instead of mixing the crushed cookies into the batter, I just sprinkled them on top of the first layer of batter and then cover with the remaining batter.   This cake is soft and moist with good texture ..... definitely a recipe for keeps!






Biscoff Butter Cake ~ 牛油蛋糕 

Ingredients   (A)
230 gm unsalted butter4 egg yolks120 gm caster sugar200 gm self-raising flour60 ml milk120 gm Biscoff cookies, crushed1 tsp vanillaa pinch of salt(B)  4 egg whites         50 gm caster sugar
Method Sift the self-raising flour and salt, set aside.Line an 8 inch square pan with parchment paper, set aside.Crush the Biscoff cookies with a rolling pin, set aside.Beat the butter slightly, then add in the sugar and continue beating until creamy.Beat in eggs one at a time.  Add in the vanilla.Sift in the flour alternatively with the milk.In another b…

Salted egg yolk cookies ~ 咸蛋黄酥饼 ~ CNY 2016

Salted egg yolk recipes are getting very popular these days.  There are salted egg yolk with crabs, salted egg yolk with chicken, salted egg yolk with bittergourd and salted egg yolk bun, just to name a few.  Being the inquisitive me, I tried baking the salted egg yolk cookies just to taste what's it like.   It's quite difficult to describe the taste, it's neither totally sweet nor totally savoury, it's a blend of both which makes it unique, yet delicious.


I like the small bits of salted egg yolk in the dough.  I let the dough rest in the refrigerator for more than 2 hours and it was more pliable to handle.


Recipe for Salted Egg Cookies (adapted from 'here')  ~  咸蛋黄酥饼

Ingredients

85 gm butter40 gm caster sugar2 salted egg yolks, steamed for 5 mins and mashed while still hot125 gm plain flour10 gm cornflour1/8 tsp baking powder1 egg yolk, lightly beatena pinch of saltSesame seeds to sprinkle
Method
Sift the flour, cornflour and baking powderCream butter, sugar and p…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.