Spicy Prawns and Steamed Egg Custard

I got home feeling absolutely famished and I felt like having rice. Made a quick recce of the fridge and decided on my menu for dinner... as the title says...

Here are the recipes...

Spicy Prawns

Prawns (large ones are better especially Tiger Prawns)

2 inches young Ginger, chopped

3 cloves Garlic, chopped

5 Shallots, chopped

4 Chilli Padi, chopped

2 tbsp Oyster Sauce

2 tbsp Soy Sauce

1 tsp Dark Soy Sauce

2 tsp Sugar

4 tbsp Shao Hsing Hua Tiao wine

Sesame oil

Trim the prawns.

Heat some oil and saute the ingredients. Add the wine. When reduced and fragrant, add the rest of the sauce ingredients. Add prawns and stir-fry well till reduced to desired consistency or you may thicken with corn starch. Add a few dashes of sesame oil and Voila!.

I managed to snap a picture with my handphone. I was so hungry that I almost forgot about it which I did forget on the steamed eggs. As you can see from the picture I added chopped big onions. That's optional. In cooking, it's really up to you what you add as long as you have the base ingredients right. If you want your prawns to taste and look better then you should deep-fry them in very hot oil first then remove it before proceeding with the rest of the steps but it was too leceh (troublesome) for me. I absolutely HATE deep-frying. Since I was only having this and steamed eggs I opted to make this with a wee-bit more gravy. It should be drier.

You can cook without the Shao Hsing wine for a halal version but it will lack some Oomph! la...

Steamed Egg Custard

Eggs

Water

Seasoning

This is absolutely simple. Just beat the eggs. Add water and seasoning, beat again then strain. The proportion of eggs to water is 1:2. Then pop it into the rice cooker just as the rice is starting to set. The amount of water determines the smoothness of the eggs. Start off with the recommended proportions and adjust it to suit your liking for future tries.

Have fun... I definitely did...