Pan-Fried Lemon Pepper Salmon

I have not pan-fry salmon for ages.  I always took the least time consuming method by baking it in the oven.  After a while, I guess I miss the crispy crust of pan-frying salmon.  This salmon dish is super duper easy especially if you already have the McCormick Lemon & Pepper seasoning salt in your cupboard.  I saw this seasoning in my pantry and realized that I hardly used this seasoning.  So, I took it out to be used in my salmon.  The salmon fillets that I bought was without skin.  So, in order to get the crispy crust that I was looking for, I patted both sides of my salmon with cornstarch.  And this got the job done.  I served it up with my Asian style stir-fried broccoli.  Or you can do my American style microwave butter broccoli, even easier.

Ingredients:

3 Salmon fillets, I cut it into smaller pieces so that it's easier to pan-fry in my wok

McCormick Lemon & Pepper seasoning salt to taste

2-3 Tbsp. Cornstarch, use as needed

Oil for pan-frying

Method:

1.  Season both sides of salmon fillet with lemon & pepper seasoning salt.  Pat both side with cornstarch.

2.  Heat up your wok or frying pan.  Add a little oil.  When hot, slowly add in the salmon.

3.  Pan-fry on one side first, then flip over and pan-fry the other side.  It's cooked when you press it in the middle of salmon and it's not soft.  Serve hot with your favorite sides.

Singapore Chili Crabs

Just sharing a picture of my Singapore Chili Crabs.  I added the "tang hoon" or glass vermicelli to soak up the sauce (too lazy to prepare mantou).  However I added it too early and thus it was all broken out.  I won't be sharing this recipe as it was not perfected.  I had better Singapore Chili Crabs at my Singapore friend's house.  One of the reasons of the broken glass vermicelli was I did a taste test and found it lacking and thus I had to add a few other things and therefore more stirring.

However, my two girls enjoyed this crabs a lot.  I guess they didn't know the real taste or what it supposed to taste like so they couldn't compare and thought this was good.  It was a good lesson for them to learn how to eat crab on their own.  Edda was good at using a toothpick to pick up the crab meat from the claws and this mommy happily enjoying her crabs too.

Looking forward to teaching them how to peel the shrimp shells too, that should be easier than crab.

Baked Tilapia with Honey Mustard and Panko

It was a fish day and I was cracking my head for something new to serve my family.  I remembered I did a honey mustard sauce tilapia fish before which my girls loved.  So, I thought I would make the same sauce again except this time I added some crumbs topping.  I used panko and added some seasonings and coated the fish before baking.  I bought the fish on sales for $3.50 per pound and it came with 5 fillets, so for two fillets, it only cost me $1.40.  It was cheaper than the yam leaves dish that I served along this.  I paid $2.93 for a bunch of yam leaves.  But overall, it was still less than $5 for a two dishes meal.

Ingredients:

2 Tilapia fillets, rinsed

2 Tbsp. yellow mustard

2 Tbsp. honey

3/4 cup of Japanese breadcrumbs/ Panko

Seasonings: salt, black pepper, dried parsley, garlic powder, paprika

Method:

1.  Preheat oven to 450'F.

2.  Lined a baking sheet with aluminum foil.  In a bowl, mix mustard and honey together.  In another bowl, add panko and seasonings together, stir to blend well.

3.  Place the fish on the foil and brush the top and bottom with the honey mustard sauce.  Then dip and coat both sides with the panko.

4.  Bake for 8-10 minutes.  Serve warm.

Pan Roasting Cod Fillets with Brown Butter Sauce

This dish came in the right moment.  I was wondering how to prepare my cod fillet when I turned on my TV and on the PBS channel was showing AmericanTest Kitchen.  First half of the show was teaching how to sealed scallops and served it with brown butter sauce.  Second half of the show was teaching how to pan-roasting halibut fillets.  So, my cod fillet dish was set after I finished the show.  I was going to pan roast my cod fillets and served it with the brown butter sauce.

I had an accident when pan-roasting my cod fillets.  I forgot to put on my oven mitten when I tried to move the hot pan away and burnt my hand big time (remember I posted on Facebook?).  No only that, I dropped a big piece of my cod fillet on the floor. :-(  It was a burning pain experience for me, luckily the pain stopped the next morning and only left me with a red burn mark on my hand.

So, please take extra caution if you are trying to pan-roasting your fish fillets.  I probably won't be attempting this method again.  Would go for pan-steaming instead.

Verdict:  This dish turned out well and the brown butter sauce is very yummy and goes well with seafood.   But as a health conscious person, I felt that the brown butter sauce might clog my arteries.  :-P Okay, in moderation, not too often would do.

Ingredients:

3 Cod fish fillets, at least 1" thick, rinse and pat dry with paper towel

Brown Butter Sauce:

2 Tbsp. butter

1 shallot, minced

Italian herbs seasonings (thyme, oregano, rosemary)

Salt and black pepper

2 Tbsp. lemon juice

1 tsp. sugar

Method:

For Pan-Roasting the cod fillets:

Season both sides of the fillet with salt and black pepper.  On side down, add a little white granulate sugar to aid in the crust formation process.  In a non-stick pan, add in oil.  When hot, add in the fillet with the sugar added side down first and time it to a minute.  After one minute, flip it over for a little while.  And finish cooking it in a preheated 425'F oven for 7-10 minutes.  While the fillets are roasting in the oven, prepare the brown butter sauce.

Brown Butter Sauce:

Melt the butter in a saucepan in medium heat.  Keep watch and not to burn the butter.  When brown, add in the minced shallots.  Stir-well.  Add in the Italian herbs seasonings, season with salt and black pepper.  Lastly add in the lemon juice and sugar.  Stir-well and set aside.

Be careful of the hot pan from the oven!!  Take out the fillets and place on a plate and pour the brown butter sauce on top to serve.

Black Pepper Crabs

Rock crab sections was on sales at my local supermarket recently.  I couldn't miss this sales and bought 2 lb. to fry at home.  The crabs sold here were all cooked and frozen.  So, basically I just defroze it and then stir-fry it again.  I do find the live ones or uncooked ones at the Asian supermarket, but I hardly go for that because then I would have to kill it and clean it.  Thus I always go for the easiest I guess.

Anyway, I loved black pepper crabs.  I had it at my friend's house many years ago, seem like a Singaporean dish at that time as well as Chili's crabs.  Strange that we don't have this dish in the Chinese restaurants here.  All they have are steamed, ginger scallion, chili garlic white pepper, and XO sauce.  They might have butter cream but I am not too sure.

Ingredients:

2 lb. of rock crab sections

Ginger slices

Cut scallions

1 packet of black pepper seasonings

1 Tbsp. of butter

Method:

1.  Heat up the wok.  When heated, add in cooking oil.  When hot, add in the ginger and scallion, stir-fry until fragrant, add in the crabs.  Stir-fry until fragrant.

2.  Add in the black pepper seasonings and butter.  Coat well and stir-fry until the crabs are heated through.  Serve hot.

Deep Fried Italian Panko Shrimps

Have you ever wonder how the chef deep-fried the shrimps without it curled up?  One time when we were visiting our friend's restaurant, her chef made a similar dish for my girls.  His was without seasonings, just dip in flour, then beaten egg, then panko and deep fried.  What caught my eyes was that the shrimps were not curled up so of course I had to pick one to examining it.  When I tasted the shrimp, I sort of gotten the idea of how it was made.  I would share with you the secret in my next page.

I found the unseasoned one quite bland, so I seasoned mine and added dried herbs.  We all loved this, but who could resist this type of fried food anyway?  Flavorful and crispy, hard to stop at a few.

Ingredients:

18 Extra large shrimps (26-30/lb), cleaned and cut like picture below, set aside.  Notice how I cut the shrimp?  It will straighten the shrimp and won't make it curl when deep-frying.

Self-raising flour, about 3 heap Tbsp.

Italian seasonings, few dashes

Salt, 1 tsp.

Peppers, 1/2 tsp.

Water as needed

Panko (Japanese breadcrumbs), as needed

Method:

1.   In a bowl, add in appropriate self-raising flour (depending on how many shrimps you want to make), add in some Italian seasoning and season with salt and peppers.  Then, slowly pour in a little water at a time while stirring the mixture into a thick batter.

2.  In another bowl, pour in the panko (as needed).  You can omit the panko if you don't have it on hand.

3.  Heat up a wok with medium heat oil.  Take a piece of the shrimp, dip into the batter and then coat it well with panko and slowly place into the hot oil and deep-fry until golden brown.  You can put 4 shrimps to deep-fry at one go.  Drain on paper towel and serve hot with the condiment of your choice.  Or serve it plain without condiment since it's already seasoned.

Alternative:  You can dip the shrimp into beaten egg, and then the seasoned panko (add the seasonings into the panko and mixed well), before deep-frying.

Spicy Green Beans with Shrimps

I like this dish and made it quite often.  I don't know if the green bean is in season but the farmer market here has been selling it for 99 cent/ pound.  If I would make this for my family, I would omit the extra chili and since I was making this for adults, I added my chili paste in oil to give it an extra kick.  I only added one teaspoon because I was afraid that it might be too spicy as this new batch of my chili paste in oil was kinda spicy.  I certainly wouldn't want to make it inedible for most because of the heat.

I have a similar recipe here.  Except for this I added some chili paste in oil to make it spicier.  Check it out, super easy to make for the overseas Malaysian who misses this dish.  You can substitute the green bean with asparagus, long bean, okra and eggplant.

 

Salmon with DOM

I  have been cooking a lot of salmon recently, guess you have been noticing it too.  Salmon is rich in omega 3 fatty acid and thus a brain booster.  Supposed to be good for your brain.  So, I came out with this recipe with what I had in my refrigerator at that time.  The soup of this dish was really fragrant with the smell of DOM, so good drizzle with rice.  It made a good one dish meal too!

Ingredients:

2 pieces of salmon fillets, cut into pieces (marinated with rice wine, salt, white pepper)

2-3 stalks of celery, cut

1 small carrot, cut

1 cup of wood ear fungus, soften

1 Tbsp. of goji berries

1 small pieces of ginger, julienne

3 gloves of garlic, minced 

Salt to taste

White pepper to taste

1 tsp. chicken stock granules

Water to suit

1 Tbsp. Benedictine DOM

Oil for cooking

Cornstarch thickener:  1 Tbsp. cornstarch + 2 Tbsp. water, mix well.

Method:

1.  Heat up your wok, when heated add in a little oil.  When the oil is hot, add in the ginger and garlic.  Stir-fry until aromatic, add in celery, carrot and stir fry well.  Add in wood ear fungus and mix well.

2.  Add in water to cover.  When boiling, add in the marinated salmon pieces.  Let the stock cooked the salmon, don't stir it too much.  Season with chicken stock granules, salt and pepper.  Lastly, add in the goji berries.

3.  When the fish is cooked,  add in the Benedictine DOM and cornstarch thickener.  Stir until thicken and turn off the heat and serve hot.

Oven Steamed Tom Yam Salmon

I loved to use my oven to steam fish.  It was fast and cleaning up was easy.  That's why I named my fish oven steamed tom yam salmon.  I always oven steamed my fish with Teriyaki sauce, miso paste, Chinese soy sauce,  yellow bean paste and I wanted a change.  I was getting bored with the same old way of steaming fish after a while.  And I thought I could try it with Tom Yam paste, but not just the paste alone as I wanted some kick.  So, I added an extra sauce in there to make it better.  Read more to find out.

I likes this as it was a little spicy, a little sour and went really well with rice.  Took less than 15 minutes and you would have a delicious dinner waiting for you. 

Ingredients:

2 pieces of salmon fillets

2 Tbsp. of tom yam paste

1 Tbsp. of chili paste with soy bean oil

1 Tbsp. of hot water

1 Tbsp. of key lime juice

Cilantro leaves for garnish, cut cilantro stem for steaming together with fish

Method:

1.  In a bowl, mix together tom yam paste, hot water, chili paste in soy bean oil.  Set aside.

2.  Rinse salmon.  In a baking pan, line a piece of aluminum foil, big enough to cover the salmons.  Add two pieces of salmon fillets on the aluminum foil, spread the top with the prepared paste and cilantro stems.  Add the lime juice.  Then, wrap the foil to seal the fish.  It has to be completely sealed.

3.  Put into a preheated 450'F oven and bake for 10-15 minutes.  How long depends on how thick your fillets are.

4.  When done, take it out of the oven, carefully open the foil and garnish it with cilantro.  Serve hot!

Pan-Fried Mahi-Mahi in Ginger Soy Sauce

This is a pretty common way of cooking fish in my household.  I created it almost 16 years ago.  I remembered when I first cooked this dish for my parents and sibling 15 years ago when I went back to visit them.  My dad asked me what was the topping?  Okay, I did it slightly different, I added chopped garlic and chopped ginger, the ginger were not in slices back then.  I was surprised back then that he would ask me such a question so til this day, I still remembered it.  The reason being my mom didn't cook him this dish before, so he didn't know what was the topping.  So I had to explain to him what it was and he was supposed to take some of the topping with the fish and eat it with the sauce and rice.  I thought it was real interesting.

Next time when I go back, I need to make an effort to cook for them again.  I didn't do that the last few times because it was too hot, also my girls were little back then.  I really need to make an effort to cook for them.

If you want the recipe, click here.  But instead of using dark soy sauce, I used soy sauce in this, thus the lighter in the sauce color.  I think I added too much water too, or you can thicken it with cornstarch water.  And of course, if you think the ginger amount is too much, use as little as you like.

Sweet and Sour Mahi-Mahi

This is a recipe I learned from watching Chinese cooking shows.  I have seen many different Chinese chefs using this same base sauce for their sweet and sour prawns, fish and poultry.  Since this sauce is so popular, I had tried it on prawns and fish.  It is indeed a good sauce but to guarantee that the sauce comes out perfect, it will have to depend on your years of cooking expertise.  These Chinese chefs don't give measurement in their cooking, only the ingredients, so use your expertise and estimate it yourself.  I added whatever veggie I have at home for the colors and additional veggie intake.  So, feel free to be creative and use what your have at home.

This is the mahi-mahi fillet I bought on-sales at the Sunflower market.  I criss-cross it for faster cooking time.  You can cover the wok when pan-frying to cook the middle as well.  Eat this with some Teriyaki sauce drizzle on top is fabulous as well.  Of course you can use other fish fillets or fish for this dish.

Ingredient:

Mahi-Mahi fillet, slice the fish criss-cross; season with Chinese cooking wine, salt and white pepper

Cornstarch to coat the fish before pan-frying

Carrot

Red bell pepper

Frozen green peas

Ketchup

Sauce (A):

Chopped scallion, only the white part

Minced ginger

Minced garlic

Chinese dark vinegar

Salt

Sugar

Soy sauce

Sesame oil

Hot Water, to dissolve the sugar

Cornstarch

Method:

1.  Mix sauce (A) together in a bowl, still until sugar dissolved, set aside.

2.  Heat up a wok, add in oil, use medium heat.  While waiting for the oil to turn hot, coat the mahi-mahi fillet with cornstarch.  When hot, add in the mahi-mahi fillet and pan-fry until both sides are golden brown and cooked inside.  Dish out and set aside.

3.  With the remaining oil, add in cut carrot, red bell pepper and stir-fry for a while.  Add in frozen green peas and stir to mix.  Add in ketchup and mix well.  Add in sauce (A) and let the sauce thicken.

4.  Pour the sauce on top of the fish fillet to serve.

Easy Baked Tilapia Fillets

This baked fish is super easy even for busy working mom or stay at home mom.  Total time in preparation and cooking is less than 20 minutes.  It looks like it has crusted top, but it has not, all it has on top is just spices and salt.

I used Italian herbs seasoning because I couldn't use Teriyaki sauce or Chinese seasoning in this as it needed to be paired with my macaroni pasta.  You can say it was a western dinner night.  :)

Ingredients:

Fish fillets of your choice, washed (I used Tilapia here)

Sea salt grinder to taste

Italian herbs seasoning grinder

Extra virgin olive oil or spray

Method:

1.  Preheat the oven to 450'F.  Line a baking sheet with aluminum foil.

2.  Place the fish fillet on the baking sheet.  Spray it with cooking spray or drizzle some extra virgin olive oil on top and coat the fish.

3.  Grind some Italian herbs seasoning all over the top of the fish fillet.  Lastly, grind some sea salt on top.  Just the top layer would do, if not it might be too salty.

4.  Place in preheated oven and bake for 10-13 minutes or until the fish is cooked through.  Serve hot and enjoy!

Fish in Creamy Sauce

We know how important seafood is in our diet.  Among all the seafood, fish is considered the best choice for me as it is affordable, lower in cholesterol compared with the rest of the seafood except scallop & sea cucumber and nutritious.  I love to cook fish twice a week, alternating Salmon and Tilapia.

I used Tilapia in this and to get rid of the fishy smell, I marinated the fish with salt, ShaoXing wine and white pepper.  Of course in my cooking, I got to throw in colorful mixed vegetable for extra fiber.  I added one secret ingredient in this dish, evaporated milk for extra creaminess and fragrant.  Just don't over stir the fish to prevent it from broken out.

Another one of my easy dishes with minimal ingredients.  If you don't have evaporated milk, feel free to substitute it with cream or milk.

Ingredients:

3 fish fillets (I used Tilapia), cut into pieces, marinate with salt, ShaoXing wine and white pepper

1 cup of frozen mixed vegetable, washed and drain, set aside

2 cloves of garlic, minced

Sauce:

Salt to taste, 1/2 tsp. sugar,  1 tsp. chicken stock granules, 1/2 cup water, 2 Tbsp. evaporated milk

Thickener:  1 Tbsp. cornstarch + 1 Tbsp. water

Method:

1.  Heat up your wok, when heated add in a little cooking oil.  Add in garlic, stir-fry well, add in mixed vegetable and fry well.

2.  Add in water to cover and fish fillets.  Let it boil and cook the fish fillets.  Add in sauce and season to taste.  Add thickener, careful stir until thicken and serve on a plate.

Salmon Noodle Soup

This noodle soup is almost identical to my Chicken Shells Soup.  The only different is salmon was used and I added red bell peppers.  This is the first time I used salmon in soup and I was impressed at how well it hold it's shape and tastes really good.  Now I have new way of cooking salmon as this gives me an idea of creating other soupy salmon dishes.

I really loved these two types of noodle soup, of course you can use other kind of dried pasta that you have at home.  You can easily cook a big pot and enjoy it for days.  Give it a try and feedback to me ya!

I'm sharing this noodle with Presto Pasta Nights, an event created by Ruth from Once Upon a Feast.  This week host is Daphne from More Than Words! Check out the delicious round up on April, 16th!

Ingredients:

Olive oil

1/2 white/yellow onion, chopped

1 bay leaf

8 grape tomatoes, cut in half
1/4 red bell pepper, thinly sliced or chopped

1 salmon fillet,cut into cubes, marinate with white wine and white pepper

1/2 cup shells 

1/2 cup frozen mixed vegetable

Dash of dried thyme
Dash of dried oregano
Dash of dried parsley

Salt to taste

Black Pepper

Chicken or vegetable stock

Method:

1.  In a medium size saucepan, add in some olive oil, about 1-2 Tbsp.  Add in onion and stir-fry until fragrant.  Add in bay leaf, stir-well.  Add in grape tomatoes and red bell pepper and stir-well.

2.  Add in frozen mixed vegetable and stir well.  Add a little salt to season the ingredients.  Add in chicken or vegetable stock, quite a lot because it is a soup and you want to cook the shell pasta too.

3.  Add in the shell pasta, stir and let it simmer until the pasta is cooked.  When cooked, add in the cubed salmon, carefully stir into the soup, cover and let the salmon cooked, just few minutes.  Uncover and season to taste with dried herbs and black pepper.

4.  Take out the bay leaf before serving.

Special Rice Dish

What so special about this rice dish? Special as in the cooking method is different, it took two steps. One is stir-frying the rice first, you can add in eggs for eggs fried rice, or leave it plain, just soy sauce and garlic. I left the rice above plain because I just had eggs fried rice the day before. Then, you prepare a white sauce dish to pour it on top. The white sauce dish can be shrimps with frozen mixed vegetable, or fish with Chinese green (chai Hsin) like above, or scallops with beaten egg white, basically anything you can think of. Serve it as one dish meal. I have a similar fish recipe here if you want to take a look. 

Because of the sauce laden on the eggs fried rice, it made the rice soft and can be easily digested by elderly people or young children.

Shrimp Ball Mushrooms

Sharing a picture of a dish we had on Lunar New Year 1st. day.  I had to confess I didn't make this.  We paid $25/person to dine a 9-course meal in a Chinese restaurant with some Taiwanese friends.  This was one item served on that day.  We couldn't finish all the food and this was what I brought back along with white chicken, sauce duck, crabs and mei chai three layers pork. :P

But I can tell you how it was made, it was pretty easy actually.  The top was shrimp balls, the bottom was Chinese mushroom.  First, you minced the shrimps or processed it in a food processor, then you seasoned it with salt, white pepper, rice wine (or however you would like to season it) and shaped it into a ball shape big enough to place on top of your soften Chinese mushroom.  Afterward, you steamed it until cooked, probably about 10-15 minutes.  You can cut some broccoli for garnish.  Quickly boil it in salt water to briefly cook it or you can cook it in the microwave.  Garnished the broccoli around the round plate and placed the cooked shrimp ball mushrooms in the middle.  Then, you can prepare the white sauce to pour on top.  As for the white sauce, heat up a pan, add in chicken stock and let it boiled.  When boiling, add in the cornstarch water mixture to thicken and stirred in some chopped scallion, removed from heat.  Pour the thicken sauce on top to serve.  Enjoy!

Deep Fried Shrimp Wontan

I happen to have some wontan skin in the freezer and also I haven't done any deep-fry food for awhile, so I thought I would give my girls some deep-fry treat. They loved crispy and crunchy food but I have cut down a lot of deep-fry food. So, whenever Evy asked for it, I will make them the healthy crunchy baked chicken strips or baked crunchy fish fillets. They all loved it and I can provide the crunch without the oil.

The idea of this dish came along from food bloggers who used the whole shrimp instead of minced shrimps with pork as filling. I added onion and carrot just because I always wanted to have some veggies in my cooking. By doing it this way, my girls tend to eat the onion too. Otherwise, they would just picked out the onion and put it on the side of their plates. No matter how I stress that onion (or ginger, or bell pepper) is good for their bodies, it just went it one ear and out the next. *sigh*



Ingredients:

Shrimps, marinate with hoisin sauce, sesame oil, salt and white pepper.
Some sliced yellow onion
Some sliced carrot
Wontan wrappers
Oil for deep-frying

Some water to seal

Method:


1. Take a piece of wontan skin, put a shrimp in the middle, add some onion and carrot.


2. Put some water at the edge of the wontan wrapper and seal the filling like shown above.


3. Add a little water at the corner and stick it together like above picture.

4. Prepare the rest as shown. Heat a pan with enough oil to cover. Turn to medium heat and deep-fry the wontan in batches until golden brown. Drain on paper towel before serving.

Stir Fried Imitation Sea Cucumber

I saw this dish featured on CCTV4 recently and though what an interesting idea. I never buy sea cucumber before, love to eat it but have no clue how to handle it. Another reason of not buying is my hubby doesn't like it. So, when I saw this imitation sea cucumber made using the seaweed, I was intriguing and wanted to try it. Well, I supposed to shape it into an oblong shape to resemble the sea cucumber but I did not bother. This Chinese food series named Everyday Food does not come with measurement, they cooked with feel like every Chinese cook. So, I tried my best to recreate the dish. It tasted pretty good, the deep-fried ones are crispy and good on it's own. The sauteed one was kind of chewy, just different.


The batter ready to deep-fry. I really not sure whether I should add more flour in it or not since that cook seem to be able to shape it into an oblong shape with this batter. Hmmm...


The finished deep-fried imitation sea cucumber.

Ingredients:

(A)
Chinese seaweed, soften and drained (also called wild laver)
1 egg
Flour
Fresh mushroom, chopped (I used canned mushroom)
Salt
Sugar
White pepper
MSG (I used chicken granules)

Sauce:
soy sauce
sugar
rice wine

Color bell peppers (I omitted this because I have none at home)
Carrot
ginger
scallion


Good on it's own.

Method:

1. Mix (A) together in a bowl. And then deep-fry until golden brown and drain on paper towel. Try to shape it into an oblong shape if can.

2. Mix the sauce into a small bowl and set aside. Prep and cut the bell pepper, ginger, scallion and carrot.

3. In a hot wok, add in a little oil. When hot, add in ginger and scallion, stir-fry for awhile, then add carrot and bell pepper. Stir-fry well, add the sauce and the imitation sea cucumber. Give a quick stir (add cornstarch water if you want) and dish out to serve.

Special Fried Shrimps/Prawns

When I made my Emperor Herbal Chicken dish the other day. I took 1 Tbsp. of the spices out for this dish which I made the next day. It was for the fun of experiment and my curiosity of how it would taste like. Glad to say it tasted great, flavorful with a hint of herbal taste and my two girls loved it. They were not into shrimps until recently, not sure what made them to like shrimps suddenly. But I am so glad that they liked shrimps, easy for me to prepare dinner for them. Just hope that the little one will start eating spicy food soon.





Ingredients:

15 large shrimps
(A)
1 Tbsp. Emperor chicken spices
Salt to taste
Black peppers to taste
1 tsp. chicken stock granules

Cornstarch to coat

Method:

Season the shrimps with (A). Before pan-frying, coat the shrimps with cornstarch and slowly put into a medium heat hot frying pan. Fry until shrimps are curled up and pink. Serve hot!

Spicy Stir Fried Shrimps

This dish is so simple yet delectable. Minimal seasonings required yet packed with flavors. I love to chew on the shell of these shrimps because that's the best part. Even my Evy who hardly eat shrimps asked for more. Edda who complaint too spicy finished her share after I told her to eat with white rice then it won't be too spicy anymore. :P If you have a bottle of Szechuan peppercorns at home, this will be a great way to use it. Can substitute the shrimps with chicken too.





Ingredients:

15 large shrimps
8 dried red chili, soften in hot water and drained
1/2 Tbsp. Szechuan peppercorns
Shredded gingers
1/2 small red onion, sliced (yellow onion/scallion can be substituted)

Seasonings: 1/2 tsp. chicken stock granules and some soy sauce.

Method:

1. Season shrimps with salt and black pepper, coat with cornstarch and pan-fry until cooked. Dish out and set aside.

2. In the wok, add a little oil. When hot, add in dried chili and Szechuan peppercorns, stir-fry until fragrant, add in gingers and red onion. Stir-fry until onion is soften. Add in a little water and the seasonings.

3. Stir-fry well and add in the shrimps. Stir to coat and dish out to serve. Simple yet delicious.