Showing posts with label Shellfish. Show all posts
Showing posts with label Shellfish. Show all posts

Saturday, July 25, 2015

Malaysian Butter Prawns

Malaysian Butter Prawns is one of my favourite local Malaysian seafood dish. You may have already heard of Cereal prawns or Nestum prawns, well it's kind of same same but different! I don't like cereal of any kind! Blergh! But this, I like.. it's very shiok!

I adapted my cooking to the recipe from

The preparation time took the longest as I had to devein the prawns without removing the shell. And I forgot to remove the eyes.. but that's okay, because I don't eat the prawn heads anyway.


15 head-on prawns, shell on - deveined and remove eyes (whoops! I forgot the eyes!)
A handful of fresh curry leaves
3 tbsps butter
3 egg yolks
3 cloves garlic, minced finely
4-5 bird's eye chilli peppers, seeded and finely chopped
1 tsp salt
Dash of tumeric
1 tsp soy sauce
1 tsp sugar
Dash of Shaoxing Wine (Chinese Rice Wine)
Dash of white pepper
1 red onion
1 pinch of black pepper


Firstly, clean and devein prawns. Use kitchen scissors to cut shell to remove veins. Marinate in tumeric, add a pinch of salt and pepper. Coat prawns in rice flour.

Heat enough oil to deep fry the prawns. Fry in the hot oil until shells turn red and looked crunchy. Remove and drain, set aside.

Next, use about 2 tbsps of the oil used earlier in your wok. Briskly fry the garlic, chilli peppers curry leaves and salt until fragrant. Turn heat to medium-low, add the butter.

Next, add the egg yolks, squeezing through a perforated spoon and finally add the prawns that were fried earlier. Add more salt if desired at this point. Stir-around to coat prawns with the butter sauce. Serve hot.

And there you have it, Butter prawns, not for the faint hearted! Seriously yummo!

Sunday, May 4, 2014

Creamy garlic and white wine mussels

Lunch Anyone?

Now that I am residing in Australia, I find that I missed a lot of things about New Zealand, one being the green lipped mussels. Sure there are plenty of those black mussels here, I see them in the supermarkets in Oz, but it is not the same.

I love the big fatty, fleshy juicy mussels. You see, size does matter!! At least to me, I don't want those puny little mussels... I mean, what is that? Wannabe mussels?

Anyway, here is one of my simple recipe to cook mussels. Please ensure that you scrub the mussels clean and remove their beards before cooking.


A dozen or two of mussels in shells
1 diced shallots or onion, I find shallots more fragrant and sweeter.
1 Tablespoon crushed garlic
3 Tablespoons of olive oil or you can use butter
1 cup of water
1 cup of white wine
1 very tiny pinch of sea salt.
Freshly chopped continental parsley herbs
1 cup of double/heavy cream, to be added last, prior to serving.

  1. In a large pot, saut矇ed the onions and crushed garlic in olive oil or butter, add in wine and water, let it boil
  2. Add in mussels
  3. Add in herbs
  4. Close lid and let mussels cooked till shells are opened. Discard non opened ones.
  5. Remove from heat
  6. Stir in heavy cream, we do this last as we do not want the cream to separate or be boiled to smithereens :)
  7. Plate up and served with crusty bread and everything always taste better with more wine!!

Green lipped mussels

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