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Steamed Prawns Recipe

Sunday, February 24, 2013 | Labels: , , | No Comment »

These prawns were so huge, they were like mini lobsters! Anyway, with such fresh seafood - one of the best ways of cooking them in my books is simply steaming them with copious amounts of fresh ginger and green onions, flavoured simply with some good quality soy sauce and a dash of Chinese rice wine.  The prawns cannot be oversteamed but this really depends on the size of your prawns.  For a final touch, you can opt to add 2 egg whites (not beaten) in the last 2 minutes of steaming. 

Steamed Giant Prawns Chinese Style

For easier steaming, I recommend to butterfly the prawns and to steam them right before you serve this dish.  They should be served piping hot and reserved to be the last dish you cook.  This post is part of my Yuen Chun Recipes, an ongoing project on this blog.

Steamed Giant Prawns Chinese Style

Braised Mushrooms with Abalone and Dried Scallops Recipe

Wednesday, February 13, 2013 | Labels: , , | No Comment »

How has your Chinese New Year been so far? I am pretty sure I have put on some pounds with the relentless eating that goes on during this festive season!  Here's a classic Chinese New Year dish for today's feature - a deluxe pot of braised shiitake mushrooms, dried scallops, dried oysters and abalone.  The abalones I used were of the canned variety and they are usually graded according to quality.  For this dish, I think it's important to marinate the mushrooms first and cook them separately instead of dumping everything into the pot and simply start braising.

Braised Abalone with Mushrooms, Sea Cucumber and Dried Scallops

Anyhow, this is still a relatively simple dish to make and is definitely well suited for Chinese New Year with all the goodies and the auspiciously named ingredients! 

Braised Abalone with Mushrooms, Dried scallops and Dried oysters.

This post is part of Yuen Chun Recipes, an ongoing project on this blog.

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